Great for burritos or tacos. A favorite for my family on Cinco de Mayo. Great when served with an avocado salsa that has avocado, tomatoes, onions, cilantro, and lime juice.
Great and simple recipe! My husband absolutely loved this one! I doubled the green chills.
Read More Great and simple recipe! My husband absolutely loved this one! I doubled the green chills.
Really GOOD! I scaled the recipe to 2 servings because I had 1 lb. of chuck roast to play with. Instead of salsa, I added a 5 oz. can of El Pato (yellow can) because we like spicy. I also added the full can of green chilis, drained. Because it was only 1 lb. of meat, I shredded it right in the crockpot (after 8 hrs) and turned it to high heat for about two hours with the lid off. It made the most delicious carnitas! This is a definite keeper and next time I will make the full recipe and freeze in serving sizes for two, for a quick, easy meal. Thank you for sharing!
Have made it for guests twice and both times it was a hit. Served with Mexican rice, cornbread, black bean and corn salad. Key lime pie for dessert provided a cool end to the delicious spicey beef dish . It is great as left overs.
I was surprised with this one. It was very tender meat. We ate it with rice for one meal and then froze the rest. We shredded it and used it as a burrito filler for a 2nd meal. Both meals were amazing!
Excellent!!! I made this so we could make tacos and it was a huge hit. I made it in my Instant Pot and it was ready in a little over an hour as if it had been cooking for hours. I will definitely make this again.
