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"Not sure I get all the love for this recipe. I get better pot roast from the cooking bag seasoning packet combos. I found it dull and salty, but not flavorful. Will not be making again."
Nov 24, 2012 on Food.com
"Really awesome; I used 2 more garlic cloves, twice the cumin & chili powder, about half a bunch of cilantro, and a can of fire-roasted tomato chunks instead of fresh. (We like things spicy! I also layered in some ground turkey simmered in taco spices. Kept together nicely, will be even better tomorrow!"
Nov 25, 2010 on Food.com
"I went full on with the chicken thighs and I can't really imagine the dish without them. I recommend using the crockpot method all day on low to break them down, but the flavor is amazing. I fry the thighs hard in the bacon grease, both sides, before adding the shallots (another must-have. My only addition is a clove of garlic and my only change ..."
Oct 4, 2009 on Food.com
"This recipe is just awesome, we've literally had it once a week since I found it. On WW it's 2 points per taco made as shown (without guac. I use any whitefish on sale, and scallions vs onions as the onions were a little strong. Very important to marinade the fish or use a dry rub. Keep extra lime wedges to squeeze on each taco. Delish!"
Jul 21, 2009 on Food.com
"Very good, I agree it's a little salty, though, and it didn't seem to want to thicken (I finally used some cornstarch & water. Added dill & parsley and a little garlic salt. Def a keeper."
Jun 18, 2009 on Food.com
"Relly great, easy meal. I added 1/3 cup sliced scallions and half a clove of minced garlic to the sauce and let it sit about 30 mins for the flavors to blend. I also sauteed my chicken with a little MSG and the other 1/2 clove garlic in oil. I used the full teaspoon of the red pepper flakes and might drop that back next time as it overwhelmed the ..."
Jun 15, 2009 on Food.com
"Awesome. I've made it twice to great applause. My changes: I use twice the cumin, 4-5 whole cloves of garlic, one whole bunch of cilantro and 1 tblsp of Adobo to the simmering liquid.After simmering, I put the whole pot in the fridge until the next day; then I re-warm, drain, shred, and bake as per the recipe. Reserve some of the strained juice ..."
Jan 25, 2009 on Food.com
"Tasty! Thick, creamy comfort food. I didn't use the ground beef - went with roughly-cubed chicken breast and it had more of a stew feel. I also didn't have the carrot, don't think I missed it. It's very, very salty. I think next time low-salt soups are in order. I would also recommend sauteing the onion - I think raw the flavor is just too strong...."
Nov 20, 2008 on Food.com
"Really awesome, and I'm not much of a pork chop fan, either. Be careful not to overcook or the consistency of the meat gets a little odd (tender yet dry?. I fried mine hard, deglazed the pan with some cooking wine and threw the juices on top. Trim ALL the fat off the pork chops. I'm so used to leaving fat on for moistness/flavor with pork but it'..."
Nov 19, 2008 on Food.com
"Well, don't let this overcook. I pushed it to about 7 hours on low and it was a big 'fail'. The sauce was tasty and it smelled wonderful, but the chicken was so dry it was practically petrified. I'll be trying it again on a Saturday when I don't have to go to work!- update 11/16: Made it again with the much shorter cooking time, and I'm afraid my..."
Nov 16, 2008 on Food.com