Beef Carnitas For Tacos Recipes

RONALDO'S BEEF CARNITAS

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.

BEEF CARNITAS

Steps:

• Preheat the oven: Preheat the oven to 300°F.
• Combine ingredients: Place the meat in a Dutch oven or oven safe pot, and add the beef, peppers, onion, juice from the orange and the remaining orange halves, Cajun seasoning, jalapeños and water. You should have enough water to cover everything in the pot. Bring to a boil over medium-high heat.
• Cook: Cover the pot and place it in the oven and cook for 3 hours or until the meat falls apart when prodded with a fork. You can also cook this on the stovetop over low heat for 4 hours.
• Remove the meat: Remove the meat from the pot using a slotted spoon and place it on a baking sheet lined with aluminum foil. Remove everything else from the pot except the liquid using a slotted spoon and discard. Cook the liquid over medium high heat for 20 minutes or until it reduces to about a cup.
• Shred the meat: Using 2 forks, shred the meat into smaller pieces. Pour the reduced liquid over the shredded meat.
• Broil meat: Place the baking sheet under the broiler for about 5 to 10 minutes or until browned and crispy. Watch it so that it doesn't burn, each oven is different. Flip the meat and broil for another 5 minutes until brown and crispy.
• Serve: Serve on tacos or burritos.

CARNITAS WALKING TACOS

Steps:

• Place the pork shoulder, garlic, bay leaves, large chunks of onion, ancho chile powder, cumin, cloves, orange juice, lime juice, 1 tablespoon salt, a generous amount of black pepper and 1/2 cup water in the bowl of a 6-quart slow cooker. Cover and cook until the meat is tender and can easily be shredded with a fork, 4 hours on high or 6 hours on low.
• Remove the pork to a large bowl and use two forks to shred. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half of the pork and 1/2 cup of the cooking liquid and cook, stirring occasionally, until the liquid has evaporated and the pork is crispy and dark brown, about 15 minutes. Remove to a plate and repeat with the remaining oil, pork and 1/2 cup cooking liquid (discard the remaining liquid), another 15 minutes.
• Open the tortilla chip bags and crush a few of the chips. Gently roll down the tops of the bags about a third of the way. Fill the bags with some dollops of sour cream, then pork, then garnish with the finely chopped onions, radishes, cilantro and a few dashes of hot sauce. Serve with the lime wedges.
• In a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.

SLOW-COOKER CHIPOTLE BEEF CARNITAS

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.