I wasn't all that thrilled with this. It was just spicy and I don't think it really represented what I would call Mexican style.

This recipe is amazing! It's so easy and doesn't have many ingredients. I have never made anything so authentic tasting in my life! I've eaten it at least once a day until it was gone! I used this meat to make tacos like they do at las taquerias.... with fried corn tortillas and topped with chopped cilantro and chopped onion and salsa verde. AMAZING! Will definately make this recipe again and again. Thank you!

So the choice of marinade items for this slow cooker meat was amazing. I followed almost exactly as explained, with a couple tweaks in quantity of spices. The actual reason I was making this was to provide me with shredded beef for tamales, but the meat comes out perfect nonetheless.

Finally got around to making this (I printed it out in 2004) & wonder why I waited so long. This has a nice kick to it & we've used in wraps, & eggs so far. Will try also with other types of meat. I did use less cayenne, chili powder & hot sauce & added 1 tsp cumin (while cooking & 1/2 tsp after shredding) per others suggestions.

I'm giving this five stars for many reasons. Ease of preperation, amount that it makes (I'll get at least 3+ meals out of a 4lb roast) and taste. I followed the directions exactly except for adding the 5oz bottle of hot sauce. I was seriously worried about getting "heat" from it and no taste. I probably used 1/2 of the bottle and it was fine. I'm already thinking of busy days or parties where this would be the perfect thing to serve to a large group and have it be economical. Thanks for sharing this recipe this one is a keeper.

i have now used this recipe at least ten times and this is the best mexican meat ever! my dad, who never says anything complimentary about anyones cooking, said it was better than the best mexican food restaurant in town! i almost fell out of my chair when he said that! i only leave out the bottle of hot sauce cause i have 2 little ones and i cant set them on fire ;) anyway this recipe is wonderful, i make it and we eat and the left overs we separate and freeze. you can actually use a larger roast than even called for there is enough chiles and onion to balance it out, and i dont really measure my spices so im sure i dump in more dry spices than called for but it is soooo good!

Wonderful recipe and concept! I was a bit skeptical when I first read this, because I've tried many ways (in vain I might add) to get my Salsarita's Shredded Beef burrito fix, living about 3 hours from the nearest one, every time I tried a recipe, which promised this type of meat I was craving, I was left disappointed, with soupy meat, that seemed more like stew than shredded beef, and an overall raw taste from the tomatoes the recipe called for. I can't thank Charley enough for submitting this! I made minor alterations, added just a touch of cumin, and a whole head of fresh minced garlic (what can I say, I love the stuff) along with extra cayenne, thinking nothing would be hot enough for my tastes. The first few hours, the smell from the crockpot was a little questionable, but I cooked on high for 6 hours, dropped it to low for 2, then shredded the beef. I scooped out most of the onions and peppers that were left, then folded the beef back into the liquid, which remained. This was simply heavenly! I'm ashamed to say I couldn't stop eating while I was packing it away. (I made it for the following day.) I will definitely make this recipe again! I think it'd even be fantastic with pork! Can't wait to make this again! Thanks so much Charley!

This recipe is so good. I do make a few changes though. I don't put the cayenne pepper or hot sauce in because it would be too hot for my family. Also, I prefer to roast fresh Anaheim chiles on the stove first and then dice and add to the recipe. We also prepare extra batches and freeze them (uncooked). When we're ready to cook, we just put in the crock pot on low (even frozen) until the meat falls apart. I usually buy cross-rib steaks for this recipe.

Excellent and so easy. I omitted the cayenne, used 3 pressed cloves of garlic, 1/2 tsp. cumin, and only 6 T. of Louisiana hot sauce. It comes out spicy but not overly so. I actually think this tastes better the second day, and it freezes beautifully. Oh, I also used the McCormick Montreal Steak Seasoning instead of the salt and pepper since that is basically coarsely ground salt, pepper, and garlic.

This was delicious... I used in chimichangas, which were great! The meat can also be frozen and used in a variety of dishes. I did add cumin as well.

I used this recipe for enchiladas and WOW! They were the best I ever had. The perfect balance of spices. It's as if it came straight out of an authentic mexican restaurant. This will be made in my home for now on. Looking forward to using the rest on burritos. Great recipe! Thanks.

This was really easy and had a nice spicy flavor, but somehow it just tasted like spicy pot roast to me and my husband. Wasn't bad but just not what I was looking for, but thanks for the post.

This was really good. I did make some changes though. I didn't brown the roast, just threw it in the crop-pot frozen. I cooked it on high for 4 hours and then shredded the meat and cooked it on low for a few hours. As for spices I needed to add a bit more chili powder and salt. (I didn't add as much hot sauce as in the recipe) I will make this again!

This is the BEST mexican meat i've ever made!! The only thing I do different is leave out the cayenne since hubby and I don't like things too too hot. It's perfect! I make this meat at least 3 times a month.

Good.

This was incredible. I made this actually for quesadillas and used brie cheese with it. Absolutely incredible. Everybody went nuts.

This is AWESOME. I would give it more stars if I could. Made it for a family get together and EVERYONE loved it. Great, great recipe. This also freezes well.