Ronaldo's Beef Carnitas
Mar 22, · Directions Step 1 Preheat oven to degrees F ( degrees C). Advertisement Step 2 Place roast on heavy foil large enough to enclose the meat. In a 5/5(). Beef Carnitas. niceloveme.com This simple recipe, which uses inexpensive beef stew meat, garnered our highest rating for great fla 45 Min. 4 cups (serving size: 1/2 cup) Bookmark. 80%.
Tacos …. I feel like not much else needs to be said. I cannot recall ever meeting a person that does not like tacos. Now I know you have your favorite types or perhaps you prefer veggie tacos or whatever, but you still like tacos.
Pork or steak carnitas tacos are my favorite. I really love the flavors brought to the meat. Cumin, salt, chili powder, oregano and garlic all lend to the delicious flavor that flows over your taste buds while enjoying Carnitas.
Traditionally, Carnitas are prepared with pork simmered in lard, but I like to prepare my carnitas with hanger steak for a twist. I would also like to add, that I do not cook anything tseak lard, it is probably not the most heart healthy LOL. Even still, I promise this recipe will still steeak so amazing.
The Steak Carnitas Tacos are served in your choice how to make a diaper stork flour or corn tortillas. I will not tell you which is better because depending on my mood I enjoy both. However, this taco I would eat on the corn. The smashed avocado replaces the time consuming staek of guacamole, but still lets you have that creamy, citrusy texture and flavor.
For a PDF or printable version of this recipe, click here. If you are looking for a healthy option for lunch or dinner, check out my recipe for a Fetaberry Salad. Check out the Making It Delicious Shop and pick yourself up a few spice blends and a few of our new graphic tees and tanks. Check out my recipe for Citrus Avocado Toast if you are a avocado lover like me and want more avocado. Try my Steak Carnitas Tacos. This recipe is one of my favorites and I would love for you to try […].
Steak Carnitas Tacos Tacos …. Marinate in the refrigerator for hours. In the meantime, roast the corn on the cobb on an outdoor grill, over degrees flame, until the corn starts to char. Rotate the corn every few minutes so it does not burn. Prepare the remaining ingredients steaak the corn salsa and add to a medium size bowl. Once the corn is ready, carefully shave the corn off and add to the bowl and stir. Cover and allow to rest in carrnitas refrigerator until after cooking the steak.
Once the steak has marinated for hours, remove from the marinade and allow to rest on a plate for minutes. Once it is what does united healthcare choice plus cover to cook the steak, reheat the grill to degrees. Place on a clean oiled uow and close the lid. Cook for about minutes on each side until your desired temperature is achieved.
I prefer degrees for a medium rare. Transfer to a cutting board and allow to rest for 10 minutes before slicing. While the steak is cooking, prepare the smashed avocado. Add all the ingredients into a small bowl and smashed with a fork until incorporated; set aside.
Once the steak has rested, slice against the grain as thinly as possible. Assemble your tacos by heating the tortillas on both sides and layer the smashed avocado down first, then the sliced steak, how to make steak carnitas with corn salsa, feta cheese, chopped cilantro and black pepper. Check it out: If you are looking for a healthy option for lunch or dinner, check out my recipe for a Fetaberry Salad.
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This simple recipe, which uses inexpensive beef stew meat, garnered our highest rating for great flavor and versatility.
To freeze the carnitas, wrap them tightly in heavy-duty plastic wrap or foil, and place in a zip-top plastic freezer bag; they will keep in the freezer for up to three months. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Stir in broth, sugar, salt, and pepper; nestle orange section into beef mixture. Bring to a boil. Remove and discard orange. Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.
Thanks, Fred, we are on vacation and I don't have my usual Cooks Illustrated ground beef taco meat recipe with me, and your improvements to this recipe made for a delicious substitute! I think if I hadn't added your extra spices this would have been dull indeed.
I only used just over a pound of stew meat for two and halved all ingredients and it was delicious! Back at home I'd love to try the full amount in my slow cooker per other readers - even more tender and enough to freeze!
A real winner, this will go into the rotation. My family loves this recipe. Next time I might up the garlic and red pepper flakes and maybe add some cumin. My son likes it over brown rice. For me, I heated up some corn tortillas on the grill, add cilantro and some Cotija cheese. Mexican Rice and black beans on the side. Simple and delicious. I found the key to flavorful beef is to simmer until almost all liquid is gone, no matter how long it takes. Thanks for the additional spice suggestions and amounts.
Based on the smell coming from my pot, its going to be awesome! I make this with 6 pounds of beef every year for my taco party.
It's always a hit. It freezes well too, so it's worth making a large amount so that you can have it again later. I do it in a crock pot and it usually cooks for hours, depending on the cut of meat I use. I also add a little lime juice. The orange isn't quite enough citrus. With a few spice additions, this is one of my favorite recipes. I took what previous reviewers had recommended for spice additions thanks for the ideas and put numbers on them.
It's so much better than store bought. We thought this was just OK. I made it as written, and we felt it lacked spice and flavor. I noticed many reviewers added to the recipe to spice it up. There was too much liquid at the end, even after simmering uncovered for min.
The cubes of beef had the appearance of beef stew. I've always used a whole chuck roast for carnitas, and shredded the meat after cooking.
It was a very good base. I added a bay leaf, orange juice, cumin, roasted coriander, a whole orange, a scant of cloves and cumin. This rates up there with one of the best things I've ever eaten ok, ok out of say, The flavor is exceptional and it's easy to put together.
We had the tacos last night and tonight we're going to have the oriental-style salad. And I'm squeezing out some to make enchiladas on Friday.
So much for not eating red meat! At least mine was neighbor-raised ; Next time I'm making double or triple this recipe to store in portions in the freezer. Idea is fine, but as written it needs more flavor. I made only half the meat and onions but used all the beef broth indicated and added a full TB of chili powder when browning, then a whole chipotle in adobo when reducing the sauce.
I was skeptical, but wow! Especially with the added veg in the Carnitas Empanadas, it's perfect. I used 2 lbs. I like things pretty flavorful, and the empanada filling is great. My whole family loves this. I have been making this for years. I like to make a big batch ht before soccer season and freeze for those crazy nights when I am schlepping the kids to and from their activities.
This is a great recipe. Super-easy to make and delicious. I love spicy food, so I add more crushed red pepper and cumin, as I saw suggested in other reviews. I serve this with brown rice and corn and can easily make it into a burrito. I could not believe how flavorful this recipe was with so few ingredients!
I made the recipe just as written and was amazed. I will make this again. This tasted like beef stew meat and I was disappointed. I almost made taters and called it a day. After cooked and before I made a Mexican dish i doctored up with sauteed jalapeno, onions, garlic and cilantro. Along with the enchilada sauce that was just ok by itself, the sum turned out greater than its parts. I think the enchilada sauce was from Epicurious. The beef is so tasty.
I just finished cooking the meat and I have to stop eating it so we can use it for tacos tonight. I added about a teaspoon of cumin and ancho chili pepper to the seasonings, but otherwise followed the recipe exactly. So good. Just a hint of the orange and just a touch of heat. Very flavorful. Can't wait to try the tacos.
Per other reviewers suggestion I added some cumin, coriander, chipotle chili powder and paprika. I also had some leftover chipotle salsa in the fridge so I threw that in too and doubled the garlic. I was using tangerines so I cut one in quarters and put two of the quarters in. Simmered on the stove for about an hour forty five minutes. Took the beef out and shredded it then put it back in the liquid. Then I took the top off the pan and simmered until the shredded beef had absorbed all the liquid which made the beef very flavorful.
Would definitely make again. I made this for our Cinco de Mayo Supper Club about 18 months ago, and it was fantastic. I had doubled the recipe but followed it exactly otherwise. I made it again tonight - and again doubled the recipe - but it's very bland, and the liquid did not cook down nearly as much as it should.
I wish I could recall how long I cooked it for last time, because it was really perfect, but tonight after 90 minutes on low I felt like there was MORE liquid than when I started. It's been an additional 40 minutes now with the lid off and it's still cooking down Will plan to make this into the beef carnitas tacos like I did previously for Supper Club - it was a hit that night!
This meat is really delicious. Tender, easy and great for guests and large parties. I've made both the tacos and the mole enchiladas and they are both great, though I think I prefer the tacos.
I increased the salt, red pepper and orange to punch up the flavor a bit. The second time I made this I doubled the recipe to freeze some, and since I doubled the broth I had to simmer probably 30min longer to absorb most of the liquid.
But the meat was extra tender. Even so, I will probably use less broth next time I double. What an easy recipe and extremely tasty. Mine took longer than 1. Excellent and will make again.
Outstanding is right! This was so much better than regular ground beef tacos. And it was super easy -- long cooking time, but once you chop the onion and garlic, you're set.
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