With very little prep time, these Mexican-inspired Beef Carnitas are incredibly tender, bursting with bold flavors, and finished with a perfect touch of crispiness. This dish is a wonderful way to bring authentic, mouthwatering carnitas to your kitchen without the fuss. Whether you want to stuff them in tacos, wrap them in burritos, layer them in quesadillas, or sprinkle them over nachos, this beef carnitas recipe is incredibly versatile and sure to be a crowd-pleaser.
Why We Love This Beef Carnitas Recipe
You will find yourself coming back to this beef carnitas recipe again and again because it combines ease with authentic flavor. The slow-cooked beef becomes so tender it practically melts in your mouth, absorbing the aromatic spices and tangy orange juice. The broiling step adds a delightful crisp texture that makes every bite exciting. Plus, the recipe’s flexibility means you can enjoy these carnitas in multiple ways—making it a great option for quick weeknight dinners or casual gatherings with friends. The long, slow cooking infuses deep flavor with minimal hands-on time, so you can relax while the oven does the work.
Ingredients for Beef Carnitas
- 4 pounds beef chuck or blade, boneless, cut into 2-inch cubes
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 medium onion, peeled and cut in half
- Juice of 1 orange, plus the remaining orange halves
- 2 tablespoons Cajun seasoning
- 7 ounces pickled jalapenos with juice (1 can)
- 4 cups water
How to Make Beef Carnitas
Start by preheating your oven to 300°F. Place the cubed beef into a large Dutch oven or an oven-safe pot. Add the chopped green and red bell peppers along with the halved onion. Pour in the juice from the orange and add the orange halves to the pot for extra flavor. Sprinkle in the Cajun seasoning and add the pickled jalapenos along with their juice. Finally, pour in enough water—about 4 cups—to cover all the ingredients.
Bring this mixture to a boil over medium-high heat on the stove. Once boiling, cover the pot and transfer it to the oven. Let it cook slowly for about three hours, or until the beef is tender and easily shredded with a fork. If you prefer, you can cook it on the stovetop over low heat for about four hours instead.
When the beef is done, carefully remove the meat from the pot using a slotted spoon and spread it out on a baking sheet lined with aluminum foil. Use a slotted spoon to remove all the vegetables and solids from the pot, discarding them, and keep only the liquid. Place the pot back on the stove and reduce the liquid over medium-high heat for about 20 minutes, until it thickens and reduces to about one cup.
Shred the beef with two forks, then pour the reduced liquid over the shredded meat to keep it moist and flavorful.
For the final step, place the baking sheet with the shredded meat under the broiler for 5 to 10 minutes. Watch closely to avoid burning. Flip the meat and broil for another 5 minutes until the edges become nicely browned and crispy. If your oven doesn’t have a broiler, you can heat a skillet over high heat with a little oil and cook the shredded beef until crispy.
How to Serve Beef Carnitas
Beef carnitas are extremely versatile and delicious served in many ways. The most classic option is to fill warm corn or flour tortillas with the crispy beef and top them with your favorite taco toppings like diced onions, fresh cilantro, salsa, and a squeeze of lime. For burritos, combine the beef with rice, beans, cheese, and guacamole before wrapping it all up in a large tortilla.
You can also layer these carnitas in quesadillas with melted cheese for a gooey, flavorful bite. Another great idea is to sprinkle them over tortilla chips to create loaded nachos with jalapenos, sour cream, and avocado.
Because the beef is tender and juicy with a crispy finish, it also works well as a topping for salads or rice bowls. Whatever you choose, the rich, spicy flavor and satisfying texture of the carnitas will bring your meal to the next level.
Expert Tips for Beef Carnitas
To get the best flavor, don’t skip the broiling step at the end. This crispy finish adds a fantastic texture contrast to the tender meat. Keep a close eye during broiling, as the meat can burn quickly. If you don’t have a broiler, a hot skillet works just as well for crisping up the beef.
Experiment with the seasoning to suit your taste. The Cajun seasoning gives a nice spicy kick, but you can also use chili powder, cumin, smoked paprika, or a pinch of oregano to create your own signature flavor.
Using orange juice and whole orange halves during cooking adds a subtle sweetness and acidity that helps tenderize the meat and balance the spices.
If you want even deeper flavor, marinate the beef cubes in the seasoning and orange juice for an hour before cooking.
How to Store Beef Carnitas
Store your leftover carnitas in an airtight container in the refrigerator. They will keep well for up to four days, making it easy to enjoy tasty meals throughout the week.
For longer storage, freeze the shredded beef in a freezer-safe bag or container. Make sure to include a bit of the reduced cooking liquid to keep the meat moist when thawed. Properly stored, the carnitas can last up to three months in the freezer.
When you’re ready to eat, thaw overnight in the fridge and reheat in a skillet or oven. You can re-crisp the meat by broiling it briefly or pan-frying to restore that delicious texture.
Variations of Beef Carnitas
Feel free to customize this recipe to suit your preferences or try new twists.
For a spicier version, add fresh chopped jalapenos or a dash of cayenne pepper to the cooking liquid. If you prefer a milder flavor, reduce the jalapenos or leave them out altogether.
Swap the Cajun seasoning for a traditional Mexican spice blend like chili powder, cumin, coriander, and smoked paprika to give a more authentic carnitas flavor profile.
You can also add garlic cloves or chipotle peppers for smoky depth.
If you want a lighter option, use leaner cuts of beef or even substitute with shredded chicken cooked the same way.
For a fresh topping, try diced pineapple or mango salsa alongside your carnitas—it adds a wonderful sweet contrast.
Frequently Asked Questions about Beef Carnitas
What cut of beef is best for carnitas?
Boneless beef chuck or blade cuts work best because they become tender and flavorful when slow-cooked.
Can I cook beef carnitas on the stovetop?
Yes, you can simmer the beef over low heat for about four hours instead of baking it in the oven.
How do I get crispy edges on my carnitas?
Broiling the shredded beef for 5 to 10 minutes at the end crisps it up perfectly. If you don’t have a broiler, use a hot skillet with a bit of oil.
How long do leftover beef carnitas last in the fridge?
Stored properly in an airtight container, leftovers can last up to four days.
Can I freeze beef carnitas?
Yes, freeze in airtight containers with some of the cooking liquid for up to three months.
What can I serve with beef carnitas?
They are great in tacos, burritos, quesadillas, nachos, salads, or rice bowls.
Is orange juice necessary in the recipe?
The orange juice adds a nice balance of acidity and sweetness, helping tenderize the beef and enhancing flavor, but you can try alternatives like lime juice for a different twist.
Beef Carnitas
Ingredients
- 4 pounds beef chuck or blade boneless, cut into 2-inch cubes
- 1 medium green bell pepper chopped
- 1 medium red bell pepper chopped
- 1 medium onion peeled and cut in half
- 1 juice orange plus the remaining orange halves
- 2 tablespoons Cajun seasoning
- 7 ounces pickled jalapenos with juice (1 can)
- 4 cups water
Instructions
- Preheat your oven to 300°F.
- In a large Dutch oven, place the cubed beef, chopped bell peppers, and halved onion. Pour in the orange juice and add the orange halves.
- Sprinkle with Cajun seasoning and add the pickled jalapenos along with their juice. Pour in about 4 cups of water to cover the ingredients.
- Bring the mixture to a boil over medium-high heat, then cover and transfer to the oven. Cook for about three hours, until the beef is tender.
- Remove the beef from the pot and spread it on a baking sheet lined with aluminum foil. Discard the vegetables and keep only the liquid.
- Reduce the liquid over medium-high heat for about 20 minutes until thickened to about one cup.
- Shred the beef with two forks and pour the reduced liquid over the meat.
- Broil the shredded beef for 5 to 10 minutes until crispy, flipping halfway. If no broiler is available, use a hot skillet with oil to crisp the beef.
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