npedron said:
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Posted: 5/16/2012 12:58:41 PM
Excellent recipe! Have used both flank and skirt steak with great results. Mine cooked in 4-6 hrs, 8 is too long and added the black beans in the last hour or so. Also added onion and additional spice to the families' taste. Everyone in my house from kids to grandparent (including my Cuban husband) loves this recipe! This is a keeper!
SteveGifford said:
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Posted: 3/26/2012 3:33:30 PM
I made this recipe yesterday for the family. Combined many suggestions and it came out great. Used 2 cups beef broth, 1 tsp cumin, 1 tsp black pepper as well as the other spices listed.I felt the veggies were too few, so cut baby carrots in three pieces (on the bias) (about two cups) and added them with the other veggies.At the end I added black beans and chili beans. I had a package of brown gravey mix so I prepared it on the stove in a saucepan and added it to the crock pot at the same time as the beans.It spiced up the mix and really drew some praises. Thanks, Pillsbury
mrswholey said:
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Posted: 3/25/2012 8:48:31 PM
My family really loved this! I used skirt steak instead of the flank steak. I shredded the steak before I served it. It came out great!
oldphogie said:
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Posted: 3/23/2012 5:45:33 AM
Broth comes in cans too! And just because a recipe calls for a particular brand of broth does not mean you MUST use it, maybe you don't like the taste of that brand, so you use what suits you! And a medium bell pepper can be many sizes given whats available, so specific amounts were given: 1 1/2 cup of each, which means you cut them into strips, stuff them into a measuring cup, and whack off the excess! Or just whack off a few strips at a time till you get the right amount, then add more if thats what you want! Pretty hard to pick out a pepper that is just 1 1/2 cups when every they're all big
Kit_White said:
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Posted: 3/22/2012 2:35:53 PM
Flank steak is not cheap. Having said that, this is one of our favorite recipes. In fact, I've included it in my notes on Facebook (with proper credi to Pillsbury, of course).
I add a tablespoon of crushed red pepper and two teaspoons of cumin to give it a little oomph.
clsk8 said:
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Posted: 7/25/2011 10:33:50 AM
This was okay... The original recipe didn't turn out as good as I hoped, but reinvented into some leftovers, it was pretty good! The top of the meat was a little blackened and dried by the time I got home. I did have to skim some of the fat/grease from the top of the liquid before adding the meat back to the pan. It was a little bland by itself, but I ended up turning the leftovers into some beef burrito/wraps, and after soaking in the juices overnight, it was pretty tasty.
pinknyoface said:
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Posted: 5/10/2011 5:28:12 PM
I did like this recipe. I used some kinda of roast in place of flank steak. It was still good. I also used pinto beans because I didnt have any black beans. They were ok. I do think the black beans would be better with the flavors. Mine was ready in 4 hrs. Every slow cook recipe I make is always done way quicker then the recommended time. Also I would add the veggies later in the cooking time. I noticed if I add then in the beginning as suggested, they are always VERY soft. Overall, I will be making this again. It was very easy and everyone liked it.
Brynn317 said:
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Posted: 4/21/2011 2:35:00 PM
We thought this was delicious! I took the advice of the previous review and added 3/4 tsp cumin. The whole family loved it, and even my 2 year old had seconds! It makes quite a bit, so I froze the second half and we will have it next week.
phudsonaz said:
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Posted: 3/24/2011 9:16:59 AM
This one misses some predominant Cuban ingredients. You must add cumin to the recipe to make it 'Cuban' - Cuban's don't eat anything without Cumin (Comino). Cumin is a very powerful spice, so add only about 1/2 to 1 teaspoon to the pot.