Beef Carnitas
This Mexican-inspired dish features tender, flavorful beef cooked slowly and finished with a crispy texture, perfect for tacos, burritos, or nachos.
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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Notes
Serve the beef carnitas in tacos, burritos, or on nachos with your favorite toppings.