Rita, this was fantastic! I had about 2 1/2 lbs. of flank steak but I still stuck with your amount of spices and stuff. I used crushed red pepper (a bit less than stated) and just 1 chipotle, to appease my family's sensitive stomachs. They all LOVED it and want me to make it again next Sunday :) So easy and so good! We had it on flour tortillas with sour cream, slices of avocado and grated white cheddar cheese. This is going into our favorites file! Thanks so much!
This was terrific. Very spicy, though, but we all loved it. I started it at noon time, so did it about 3 hours on high and another 1 or so on low. Shredded beautifully. Yum.
Fantastic!! I made exactly as described with only one small exception. I left the rubbed steak in the fridge overnight prior to putting in crockpot the following day. Served on rolls to sister-in-law's family who is excetionally picky, fully expecting (& hoping) to have lots of leftovers but they all loved it!!! No leftovers this time, and the standby hot dogs/hamburgers that we always have for them were not eaten. They did say it was quite spicy, next time I will probably not aded the red pepper for them. However we loved it. thanks for a great recipe!
I didn't make the entire recipe, but used the first group of ingredients as a rub/marinade. Rubbed it over my steak along with some olive oil and let rest for an hour or so. The taste was incredible! definitely a spice mix to have on hand!
This was great!!! My wife and I agreed that this is far better than anything we would order at our local mexican resturant. I placed spices on flank steak night before and this gave meat a chance to absorb flavor. I used crushed red pepper flakes and 1 teaspoon was a little to spicy for my family. I will use a quarter to a half teaspoon next time. Overall this was easy and had great flavor.
This was THE easiest and tastiest dish!! I followed the recipe exactly (with maybe just a couple more garlic cloves thrown in). Mine seemed to be ready after only 5-6 hours on low. So tender...so flavorful! Perfect amount of spice! I know I'll be making this again and again! Thanks!
YUMMY! I made this awhile ago using beef flap meat. I subbed a 4oz can of diced jalapenos for the chipotle, mild chunky salsa and Splenda brown sugar blend for the molasses. This had a GREAT SPICY SLIGHTLY SWEET flavor.
I liked this a lot, because I had some flank steak that was just so darn tough that I had been dreading using it. I tried it in this recipe and voila! Tender, flavourful, and easy! Need I say more? Thanks for sharing such a great recipe!
This has become a frequent dinner at our house. It is great!
Oh, this was so good! I served it in a bun and the only change I made was to add in just a touch of hot sauce. I almost got it to the point of being too hot! But they were excellent. Thanks for sharing the recipe!