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Brewmonkey - Try adding a little red wine vinegar [or balsamic vinegar or just red wine - the cheap stuff - Concha y Toro works well, you can even drink the rest of it with dinner if you're not a snob!] (to taste, usually 1/3 to 1/2 cup for the vinegar, more for the wine) to Saca's recipe. Substitute it for some of the water in the deglazing step. It tends to flavor and tenderize the meat a little quicker. FWIW, Peregrino
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