Best 2 Ronaldos Beef Carnitas Recipes

PRESSURE-COOKER BEEF CARNITAS

Pressure-Cooker Beef Carnitas image

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

Ingredients

2 tablespoons kosher salt
2 tablespoons packed brown sugar
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 boneless beef chuck roast (3 pounds)
3 tablespoons canola oil
2 large sweet onion, thinly sliced
3 poblano peppers, seeded and thinly sliced
2 chipotle peppers in adobo sauce, finely chopped
1 jar (16 ounces) salsa
16 flour tortillas (8 inches), warmed
3 cups crumbled queso fresco or shredded Monterey Jack cheese
Optional toppings: Cubed avocado, sour cream and minced fresh cilantro

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.

ROMALDO'S CARNITAS

Romaldo's Carnitas image

I got this delicious and tasty and easy recipe from the Abilene Chuckwagon Cook-Off. Romaldo was the "cookie" from one of the large ranches in that area. I have used this recipe so often, it is one of my favorite tried and true. It re-heats well and freezes very well.

Provided by Miss Annie

Categories Meat

Time 4h10m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

3 -4 lbs chuck roast
2 cans green chilies, chopped
2 tablespoons chili powder (pref. New Mexico)
1/2 teaspoon oregano
1/2 teaspoon ground cumin
2 cloves garlic, minced
salt

Steps:

Place roast on heavy duty foil.
Combine all the rest of the ingredients, and spread on top of the roast.
Seal foil securely and place in roasting pan.
Bake at 300 degrees F for 3-1/2 to 4 hours (meat should be so tender it falls apart).
Use 2 forks and shred roast while still warm.
For each serving, spoon meat on a hot flour tortilla.
Serve with guacamole and salsa and extra onions (opt).

Nutrition Facts : Calories 288.9, Fat 10.9, SaturatedFat 4.7, Cholesterol 112.3, Sodium 178.5, Carbohydrate 12.1, Fiber 2.4, Sugar 5.7, Protein 38.5