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"I like that is was not too saucy. A bit sweet for my taste though so I will reduce the molasses. I was looking for a more tangy flavor. I cooked on high for 4 hours. My husband loved it and I look forward to converting the leftovers into bbq chicken nachos tonight!"
"I made this recipe almost as is but did add garlic to the onion and mushroom saute. I also added a tad more milk in lieu of some of the broth since the cans of broth are just short of 2 cups at 14.5 oz. I would also reduce the amount of by 1 TBSP or so. It was really delicious and super comforting on this cold, windy night. My 17 month old, 3 yea..."
"This is a very good, very authentic recipe. I lived in Mexico City for several years and this dish took me back. I recommend eating this meat with corn tortillas warmed on the griddle. Have a little chopped onion and cilantro on the side to sprinkle on the tacos. I made some mexican rice which complemented it perfectly. I used sirloin steaks th..."