This recipe is adapted from one in the book Amor y Tacos (Stewart, Tabori & Chang, May 2010; $19) by San Diego–based chef Deborah Schneider and features shredded beef chuck roast flavored with cola, tomatoes, chiles, and cumin.
oh my, was this good!!!! I cooked it as a 'what do I have in the fridge' meal, so prepared with 1 lb of flank steak, and didn't have the chilies called for so added about 1/2 cup of green chilies and about a teaspoon of ancho chili powder. if you don't have corn tortillas, put this meat on hamburger buns for a southwestern sloppy joe!!!!
I made this exactly as written except I let it simmer for about 5 1/2 hours and I used non-Mexican soda for convenience. The beef was falling apart and required no forks to shred. The flavor was great. This is a must do again!
This was very good. We fixed it in a slow cooker for 12 hours - not nearly done after 6 hours as a previous reviewer recommended. It is a good way to use chuck roast when it is on sale without having to make a soup or pot roast.
Made this for Cinco de Mayo and it was a huge hit. I made it basically as written but used one less ancho chile and used cumin rather than cumin seeds. After doing all the searing and I sautéing on the stove top, I cooked it in a slow cooker for 6 hours and then shredded it. I boiled down the remaining sauce until it was very concentrated and put it all back in the cooker on warm during the party.
I just made this last night and we loved it. It takes some time so plan ahead. I cooked the beef for 3 hours to get it soft enough. My husband thought it was a little sweet at the end and suggested a bit more salt and adding some black pepper, but I liked it just how it was.
I've made this recipe a few times with regular US coke and Mexican, difference in using the cane sweetened soda is noticable. I do not brown the meat, cut the salt in half and instead of cooking on the stove, I put it in a slow cooker on low for six hours or until the meat is falling apart on its own - if you have to shred the meat with a fork its not cooked enough (IMHO). I've also made this with pork butt and am planning on trying it with chicken. Meat is also great for nachos. Add a little cinnamon and Mexican chocolate and you get an easy mole.
Amazing Recipe, my family loved it. This recipe is a keeper
great cool recipe
Very easy and tasty and reliably comes out just as promised per the recipe. Also makes a nice braising liquid for lamb shanks, in particular if you can find them in "osso bucco cut". We find the sauce needs boiling for quite a bit longer than the recipe says to bring it to the right thickness at the end.
Fantastic. We've made this twice in the last 3 weeks. I think the leftovers are even better.
Loads of flavor and lots of sauce, even after reducing. Next time I will make the recipe exactly as written, but will use three pounds of beef chuck instead of two because it makes plenty of sauce as written, but this way we will have some leftovers! We served these with warmed corn tortillas, jack cheese, avocados and sour cream.
