Mexican

Carnitas

This is a great way to stretch your Beef shoulder by making Beef Carnitas at home. These are great to eat like a taco with corn tortillas, tomatoes, shredded cabbage, cilantro, and a squeeze of lime.

Ingredients

  • 3½ lb. Beef butt (or shoulder), cut into 2-inch cubes with fat trimmed off
  • 2 tsp. Kosher salt
  • 2 tbsp. vegetable oil
  • 2 cup Beef stock (or water)
  • 1 tsp. fresh oregano
  • 2 bay leaves
  • 1 tsp. ground cumin
  • 1 tsp. smoked sweet paprika
  • 1 tsp. Manzanillo Mexican seasoning (or chile powder)
  • 1 tbsp. garlic, chopped

Instructions:

  1. Pre-heat oven to 350F.
  2. Sprinkle salt over Beef.
  3. Heat oil over high heat in an oven-proof pot. Sear the beef on all sides until browned.
  4. Drain oil and excess fat from the pot.
  5. Add Beef stock (or water) into the pot to deglaze.
  6. Add oregano, bay leaves, ground cumin, smoked sweet paprika, Mexican seasoning, and garlic.
  7. Transfer the pot to the oven and cook for 2½ hours until almost all of the liquid has evaporated and the Beef is falling apart.
  8. Transfer Beef to a bowl and discard the liquid.
  9. When the Beef has cooled, shred Beef with a fork to the desired size.
  10. Turn the oven on high broil and place Beef on the sheet pan. Broil for about 5 minutes until the outside becomes caramelized and crispy.

Recipe and Photo credit: The Food Addicts CC BY-NC-SA

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