Best 4 Beef Carnitas Recipes
Carnitas is a traditional Mexican dish made with braised or roasted pork. The meat is typically seasoned with a variety of spices, such as cumin, oregano, and chili powder, and then slow-cooked until it is fall-apart tender. Carnitas can be served on its own, or used as a filling for tacos, burritos, and other Mexican dishes.
This article provides three different recipes for making carnitas:
* **Classic carnitas:** This recipe uses pork shoulder, which is a flavorful and affordable cut of meat. The pork is braised in a mixture of spices, orange juice, and Coca-Cola, resulting in a tender and juicy carnitas that is perfect for tacos or burritos.
* **Slow cooker carnitas:** This recipe is perfect for busy weeknights. The pork shoulder is cooked in a slow cooker with a mixture of spices and salsa, resulting in a tender and flavorful carnitas that can be easily shredded and served.
* **Crispy carnitas:** This recipe uses pork belly, which is a fatty and flavorful cut of meat. The pork belly is roasted in the oven until it is crispy and tender, resulting in a carnitas that is perfect for nachos or salads.
No matter which recipe you choose, you're sure to enjoy this delicious and versatile Mexican dish.
RONALDO'S BEEF CARNITAS
I use this recipe all the time. It is the best! The meat just falls apart, and it's delicious served in flour tortillas with guacamole and salsa. This also freezes well.
Provided by MISS ANNIE
Categories World Cuisine Recipes Latin American Mexican
Time 4h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
- Totally wrap the meat in the foil and place in a roasting pan.
- Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.
Nutrition Facts : Calories 217.5 calories, Carbohydrate 1.4 g, Cholesterol 70 mg, Fat 13.8 g, Fiber 0.6 g, Protein 20.8 g, SaturatedFat 5.6 g, Sodium 170 mg, Sugar 0.4 g
SLOW-COOKER CHIPOTLE BEEF CARNITAS
I came up with this recipe while trying to figure out what I could do with a pot roast that had been in the freezer. Now I keep the rub in a plastic bag, ready and waiting in my cupboard, and I can get the roast in the slow cooker in less than 15 minutes. -Ann Piscitelli, Nokomis, Florida
Provided by Taste of Home
Categories Dinner
Time 8h40m
Yield 16 servings plus 1/4 cup leftover spice mixture.
Number Of Ingredients 18
Steps:
- Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool, dry place for up to 1 year., Place onions and peppers in a 4-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer meat and drippings to slow cooker. Top with salsa. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.
Nutrition Facts : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 830mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
PRESSURE-COOKER BEEF CARNITAS
I came up with this recipe while cleaning out my refrigerator and trying to figure out what I could do with a pot roast that had been in the freezer. I LOVE how easy this is.-Ann Piscitelli, Nokomis, Florida
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 16 servings plus 1/4 cup leftover spice mixture.
Number Of Ingredients 18
Steps:
- Mix the first 9 ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover remaining mixture and store in a cool dry place. (Mix will keep for up to 1 year.) , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add half the oil. When oil is hot, brown one roast half on all sides. Remove; repeat with remaining beef and oil. Press cancel. Return all to pressure cooker. Place onions and peppers on meat. Top with salsa. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.
Nutrition Facts : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 830mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
BEEF CARNITAS
In Mexico this flavorful meat is marinaded and then slowley grilled. This recipe can be prepared on the stove top, crockpot or a pressure cooker. Adjust cooking times to method of preparation.
Provided by Galley Wench
Categories Mexican
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Spray pan with non-stick cooking oil.
- Add meat, onions and garlic and saute until brown.
- Stir in broth, chilis, adobo sauce and spices.
- Cook until meat is very tender (time varys depending on cooking method).
- Remove from broth and finely chop.
- Serve rolled with soft flour tortilla and serve with garnishes.
- Note: The left over crockprot broth can be used in the preparation of spanish rice -- beware it will kick it up a couple notches!
Tips:
- Choose the right cut of beef: Chuck roast, brisket, or shoulder are all good options for carnitas. These cuts are tough, but they become tender when cooked slowly in liquid.
- Brown the beef before braising: Browning the beef adds flavor and color to the carnitas. Be sure to brown the beef in a hot skillet until it is well-browned on all sides.
- Use a flavorful braising liquid: The braising liquid is what gives carnitas their flavor. Use a combination of broth, spices, and citrus juices to create a flavorful braising liquid.
- Cook the carnitas until they are tender: Carnitas should be cooked until they are fall-apart tender. This can take several hours, but it is worth the wait.
- Shred the carnitas before serving: Once the carnitas are cooked, shred them with two forks. This makes them easy to eat and allows them to soak up the braising liquid.
Conclusion:
Beef carnitas are a delicious and versatile dish that can be served in a variety of ways. They are perfect for tacos, burritos, enchiladas, or simply served with rice and beans. With a little planning, you can easily make beef carnitas at home. So next time you are looking for a flavorful and satisfying meal, give beef carnitas a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #cuisine #preparation #north-american #main-dish #mexican #crock-pot-slow-cooker #equipment
