By cookiedog on September 10, 2007
Photo by 2Bleu
Photo by 2Bleu
"This is a Northern Mexican recipe that is adapted from a recipe by Rick Bayless. This uses a chuck roast and is made in the crock pot. My DBF asks me to make this again and again. Serve it with rice, sour cream, beans, and warmed tortillas."
Serving Size: 1 (270 g)
Servings Per Recipe: 6
"Wow! We enjoyed this recipe a lot. I thought I had ancho chile powder, but instead it was Chipotle Chile powder. It was fantastic! I love the kick of the spices! We will be making these again. We added all the extras on top! Thank you!"
"Awesome recipe! I couldn't find dried ancho chile powder anywhere, so I bought whole dried New Mexico peppers and processed them for a while in the food processor before adding the garlic. I was a little worried that they woudl be the wrong kind, but the end result was amazing! Incredible smells all day! We just loved these with Recipe #28113 rolled up in tortillas with sour cream, corn relish salsa, and the cilantro and onion garlic. Wow what a meal! Thanks so much!!!"
"I made this with a pork roast with terrific results! I added the onion right in with the meat and also added a bit more cumin. I cooked it in my Dutch oven in the oven at 250F. for 6 hrs. I then shredded the meat and made enchiladas. This recipe does not have much heat, but that can be adjusted easily with some chopped jalapenos. Thanks for sharing this very versatile recipe. :)"
"Made this over the weekend. My house smelled wonderful, and the taste was to die for. My family could not get enough. Only had a small amount leftover and took it to work. It smelled so good, everyone wanted to try it. I had to guard it with my life. This is a keeper. I'll be making this again, & again. Thanks for sharing."
"i made this for new years whising that everything would go right, because it was the first time making it. by reading all the reviews i decided to make double the amount. all i have to say is THANK YOU.....it was great... everybody loved it . everything was gone. everbody left the new years party with a copy of this recipe..."
"Very delicious. Not hot spicy at all. Very nice flavor. It was nice to have a mexican food night at our house and not have the same old tacos or enchiladas. Will add this to my favorites. Good job!"
"This is excellent! It's perfectly seasoned and was so very tender! This will be in our rotations for sure!"
"Excellant! I made this dish for my bf who is Mexican. We were in heaven! I threw it in a corckpot, and it cooked in 2.5 hrs and was absolutely delicious."
"Excepcional! (Outstanding!) But, secretly, I love Rick Bayless...shh...don't tell DH. DS said to give this 10 stars! (He also was out in the kitchen before assembling to pick out some of those delicious pieces of meat and even washed up the dishes.) I used cider vinegar, mixed the cilantro in with the meat before filling, served with Recipe#123718 under and atop each flour tortilla, with tomato, red onion, sour cream, and queso blanco from Chihuahau melted on it. DS put hot sauce onto his. Also, served with Recipe#157385 (and mixed in extra corn into that) as a wonderful side and Recipe#218818 all for an outstanding meal. Thank you cookiedog for a keeper! Made during ZWT5 for the Chow Hounds."
"Delicious ! meat was fork tender and well seasoned. I chopped it up and used it in tortilla wraps, in taco's, on salad and as a base for beef barley soup. Very flexible handy staple to have in the freezer. I used a top round roast - which is leaner than a chuck roast and it was still very tender and flavorful. it did take a full 6 hours in the slow cooker ( and my cooler is usually faster than recommended times). The steaming of the garlic in the microwave was a great trick and i have been using it for other recipes. Thansk"
"Absolutely delicious recipe here folks. It's a crowd pleaser and it's so easy to fix! I followed the directions to a tee, except I used a boneless roast. The meat turned out perfectly tender and oh-so-flavorful. I used served these on warm tortillas and also added some sliced avocado! ~Made for ZWT5 by Epicurean Queens~"
"I used a boneless roast, and added a little chipotle powder for heat, but otherwise followed the recipe. Absolutely delicious, and very tender! I served in corn tortillas with onions and cilantro, and used leftover meat to make enchiladas the next day. I will be using this recipe again; thanks for another great one, cookiedog!"
"Delicious. I only had 1 t. of ancho powder so had to use chipotle for the remaining chili powder. Great with tortillas and Recipe #26919."
"This is easy and sooo tasty. I found it mild for my taste and I can't tolerate a lot of spice. So next time I will add some cayenne pepper or other peppers and some lime, experiment with adding more spices. This with soft corn tortillas is heavenly, so I'm looking forward to making it again soon, perhaps for a crowd. Do not attempt this without the ancho, it will not have that great smoky flavor!"
"We love this recipe! I sometimes have a hard time finding ancho chile powder, so when I find it, I buy several bottles. I've made this for extended family and passed out many copies of the recipe. Everyone loves this. It's spicy without being too hot. I really like making it with cilantro rice and black beans. Yummy."
"I had 1 1/2 pounds of chuck roast that I needed to use, so I cut this recipe in half. It is outstanding! I made the marinade in my mini food processor, which was the perfect size for such a small amount. This was the first time I have used ancho chile powder, and I think it made a real difference in the final product, lending a nice smokey taste without being in-your-face spicy. My crockpot was busy, so I cooked this in a dutch oven on the stovetop over medium low heat- enough to maintain a heavy simmer. For the quantity of meat I had, it took about 3 hours to get to the fall apart tender stage. After cooking, I removed the meat and shredded it, and cooled the liquid overnight in the fridge, so I could defat it and add some back to the shredded meat. Thanks for posting an amazing recipe!"