Beef Carnitas Recipes

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RONALDO'S BEEF CARNITAS



Ronaldo's Beef Carnitas image

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

4 pounds chuck roast
1 (4 ounce) can green chile peppers, chopped
2 tablespoons chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
2 cloves garlic, minced
salt to taste

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

CARNITAS



Carnitas image

Carnitas are a one-pot Mexican dish made by slowly cooking seasoned pork in oil or lard. After some time and TLC, you'll watch the meat go from simmering to frying, leaving you with tender chunks and crisps bites of pork - the perfect filling for a taco. We love the combo of pickled onions, sour cream and avocado for toppings.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 13

3 pounds fatty boneless pork shoulder, cut into 2-inch chunks
Kosher salt
2/3 cup vegetable oil or lard
1 teaspoon dried Mexican oregano
Large pinch crushed red pepper
Small pinch ground cloves
6 cloves garlic, thinly sliced
3 bay leaves
Juice of 2 limes
Two 3-inch strips orange peel
1/2 small white onion, finely chopped
Soft corn tortillas, for serving
Suggested toppings: sour cream, chopped fresh cilantro, pickled onions, chopped avocado and pico de gallo

Steps:

  • Toss the pork with 2 teaspoons of salt. Transfer to a 6- to 7-quart Dutch oven or pot along with the oil, oregano, red pepper, cloves, garlic, bay leaves, lime juice, orange peel and onion. Cover with 4 to 5 cups of water. Bring to a high simmer, then reduce the heat to low, partially cover the pot and simmer gently, checking occasionally to give it a stir, until the pork is tender and just beginning to fall apart, about 1 hour and 30 minutes. Fish out the bay leaves and orange peel. (The pork will not look super-attractive at this point but don't panic!)
  • Remove the lid and increase the heat to medium-high. Simmer vigorously, stirring frequently, until all of the water has evaporated, leaving only the oil, and the pork has browned and begun to fry slightly at the bottom of the pot; continue to cook, scraping up the bottom of the pot frequently to release the fried bits, 30 to 40 minutes. Use a slotted spoon to remove the pork from any remaining oil in the pot.
  • Serve with tortillas and suggested toppings to make tacos.

CARNITAS (AUTHENTIC)



Carnitas (Authentic) image

Carnitas is a very famous Mexican dish. It does involve a lot of cooking time, so I make it when I have time. Serve with fresh homemade corn tortillas, guacamole, cheese and pico de gallo with cilantro.....yum.

Provided by babygirl65

Categories     Stew

Time 5h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 lbs boneless pork shoulder
2 (16 ounce) cans chicken broth
5 -6 garlic cloves, grounded in a mortar
1 tablespoon cumin seed, ground in a mortar
2 onions, quartered
1/2 bunch cilantro

Steps:

  • Cut pork meat into chunks and discard the big pieces of fat. (I leave some fat as it adds flavor).
  • Add pork chunks, broth, garlic*, comino*, onion* and cilantro* to a dutch oven. If necessary, add water so that the meat is covered.
  • Bring to boil, reduce heat to low and simmer for about 3 -4 hours or until meat is very soft and pulls apart easily. (Be careful not to shred meat, needs to stay in chunks).
  • Remove the meat carefully from pot and place in a roasting pan. Discard onion and broth. Break the meat apart into smaller chunks (don't shred, it needs to stay in chunks).
  • Bake in the oven at 450°F for about 20 minutes or until the meat is brown and crispy.
  • Heat (or make homemade) corn tortillas, serve with desired toppings.
  • (You may have to adjust garlic, comino, onion and cilantro to your liking, everyone's taste is different. You can add salt and pepper if you like too, I use Nature's seasonings, personal preference).

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

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.

SLOW-COOKER CHIPOTLE BEEF CARNITAS



Slow-Cooker Chipotle Beef Carnitas image

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

2 tablespoons kosher salt
2 tablespoons 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)
2 large sweet onions, thinly sliced
3 poblano peppers, seeded and thinly sliced
2 chipotle peppers in adobo sauce, finely chopped
3 tablespoons canola oil
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 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.

BEEF CARNITAS



Beef Carnitas image

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

2 lbs lean beef, cut into 1-inch pieces (sirlion or skirt steak)
1 cup chopped onion
3 garlic cloves
1 chopped poblano pepper
2 chopped chipotle chiles, with
1 tablespoon adobo sauce
1 cup beef broth
1 teaspoon salt
1 teaspoon cumin
1 chopped tomato
1/2 cup finely chopped onion
1 cup guacamole
1 cup shredded cheese

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!

CARNITAS ENCHILADAS



Carnitas Enchiladas image

If you are looking for a delicious way to repurpose leftover pork roast, do I have a recipe for you! Shred up your leftover pork and cook it with traditional carnitas seasonings, then wrap in a corn tortilla and bake in this delicious sauce! Top with Monterey Jack cheese, and garnish any way you like. We like it with a little shredded lettuce, salsa, slices of avocado, and some lime.

Provided by Bibi

Categories     Enchiladas

Time 1h35m

Yield 10

Number Of Ingredients 13

4 tablespoons avocado oil, divided, or as needed
4 cups shredded cooked pork
1 medium onion, chopped
3 tablespoons frozen 100% orange juice concentrate
1 teaspoon ground cumin
1 teaspoon chili powder, or to taste
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or to taste
salt and ground black pepper to taste
2 cups salsa verde
1 cup sour cream
10 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese, divided

Steps:

  • Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
  • Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
  • Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
  • Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
  • Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
  • Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
  • When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
  • Bake uncovered in the preheated oven for 20 minutes.
  • Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 8 g, Cholesterol 78.4 mg, Fat 20 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 8.9 g, Sodium 336.1 mg

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From pinaenlacocina.com


BEEF SHORT RIB CARNITAS TACOS RECIPE | SIDECHEF
Stir for 2 minutes until the beer is reduced by about half. Step 9. Then, add the short ribs back to the pot and toss in the garlic . Step 10. Pour the Beef Broth (4 cups) over the ribs until they are nearly covered, and we're ready to braise! Step 11. Cover the …
From sidechef.com


BEEF CARNITAS TACOS MEAL KIT DELIVERY | GOODFOOD
In the reserved pan, heat a generous drizzle of oil on high. Pat the beef strips dry with a paper towel; season with remaining spice blend and S&P. Add the seasoned beef* to the pan and cook, 1 to 2 minutes per side, until cooked through. Add the mild chili sauce and cook, 30 seconds to 1 minute, until the beef is thoroughly coated with the sauce.
From makegoodfood.ca


INSTANT POT BIG BOLD BEEF CARNITAS - CHEF ALLI
Cook the beef for 45-50 minutes; when the timer sounds, perform a full natural release to let all the pressure in the Instant Pot come down on it’s own. Transfer the beef to a cutting board. Using two forks, shred the beef. If desired, place the shredded beef into a …
From chefalli.com


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