Looking for a totally satisfying dinner? Make these Mexican Carnitas and you won’t be disappointed. It’s all about the slow cooking for these and well worth the time. Take a look!

So, first of all, I accidentally made these.  I know, how can you accidentally make something.  Well, if you happen to be me, you can.  Trust me, ha!

Ingredients

• 1 lb stewing beef
• 1 Red pepper sliced
• 1 Green pepper sliced
• 1 Yellow pepper sliced
• 1 cup beef broth
• 2 Tablespoons olive oil
• Juice of one lime
• 1 Tablespoon cumin
• 1 Teaspoon onion powder
• 1 Teaspoon garlic powder
• 1 Teaspoon salt
• 1 Teaspoon black pepper
• 1 Tablespoon corn flour
• 2 Tablespoon water
• 8 Tortilla wraps
• 1 cup Cheddar cheese grated
• Arugula

Instructions

1. Preheat oven to 300 degrees F.
2. In a large bowl combine the lime juice, cumin, onion powder, garlic powder, salt and pepper. Stir to combine. Add the beef and stir to coat.
3. In a large skillet set over high heat, add the olive oil and heat for about a minute. Add the beef and brown for about 3-4 minutes.
4. Remove meat from stove top and put it in an oven proof dish. Pour over beef stock. Put it in the oven oven uncovered for about 3 1/2 hours or until really tender. NOTE: You will add the peppers to the beef about 45 minutes before it’s finished cooking. You will see this below.
5. In the reserved skillet set over high heat, add the peppers. Give them a good stir and cook them for about 5 minutes or until they start to soften. Remove from heat.
6. After the beef has been cooking for about 2 hours and 45 minutes remove it from the oven and add the peppers. Stir well, cover and return to oven for remaining 45 minutes.
7. When beef is tender, remove from oven.
8. Add the cornflour to a glass and add the water. Stir to combine.
9. Using two forks, start pulling apart the beef till it flakes apart. Pour the beef into a large saucepan set over medium heat. When it starts to simmer, pour in cornflour mixture and stir until sauce thickens. Remove from heat.
10. Serve in tortilla wraps topped with cheese and arugula (if desired).

Notes about the carnitas

• These are slow cooked in the oven not in a slow cooker.  Mainly because I don’t have a slow cooker.   However, if you have a slow cooker, I imagine you can do them that way as well.  
• First of all, I used chopped stewing beef.  It was what I had and it worked perfectly.  If you have a roast of meat, I am pretty sure that will work as well.  The main reason I used the stewing beef is because it was in the fridge.  The second time I made them, I just went for the stewing beef again because I knew it worked.
• The first time I made them, we topped them with everything, avocado, tomatoes, cheese, sour cream and salsa!  They were loaded and they were delicious.  You choose how you want to top them.  Here you will just see them with cheese and arugula.  Simple but equally delicious.  
• I recommend warming the tortillas.  You can wrap them in foil and put them in the oven.  Or just do them in a skillet over the stove top.  Either way works fine.

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US CustomaryMetric

Mexican Carnitas

Looking for a totally satisfying dinner? Make these Mexican Carnitas and you won't be disappointed. It's all about the slow cooking for these and well worth the time. Take a look!

Prep Time15 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 15 minutes mins

Course: Main Course

Cuisine: Mexican

Keyword: beef, carnitas, tacos

Servings: 4 servings

Calories: 640kcal

Author: Julia Pinney

Ingredients

• 1 lb stewing beef
• 1 Red pepper sliced
• 1 Green pepper sliced
• 1 Yellow pepper sliced
• 1 cup beef broth
• 2 Tablespoons olive oil
• Juice of one lime
• 1 Tablespoon cumin
• 1 Teaspoon onion powder
• 1 Teaspoon garlic powder
• 1 Teaspoon salt
• 1 Teaspoon black pepper
• 1 Tablespoon corn flour
• 2 Tablespoon water

Other

• 8 Tortilla wraps
• 1 cup Cheddar cheese grated
• Arugula

US Customary – Metric

Instructions

• Preheat oven to 300 degrees F.
• In a large bowl combine the lime juice, cumin, onion powder, garlic powder, salt and pepper. Stir to combine. Add the beef and stir to coat.
• In a large skillet set over high heat, add the olive oil and heat for about a minute. Add the beef and brown for about 3-4 minutes.
• Remove meat from stove top and put it in an oven proof dish. Pour over beef stock. Put it in the oven oven uncovered for about 3 1/2 hours or until really tender. NOTE: You will add the peppers to the beef about 45 minutes before it’s finished cooking. You will see this below.
• In the reserved skillet set over high heat, add the peppers. Give them a good stir and cook them for about 5 minutes or until they start to soften. Remove from heat.
• After the beef has been cooking for about 2 hours and 45 minutes remove it from the oven and add the peppers. Stir well, cover and return to oven for remaining 45 minutes.
• When beef is tender, remove from oven.
• Add the cornflour to a glass and add the water. Stir to combine.
• Using two forks, start pulling apart the beef till it flakes apart. Pour the beef into a large saucepan set over medium heat. When it starts to simmer, pour in cornflour mixture and stir until sauce thickens. Remove from heat.
• Serve in tortilla wraps topped with cheese and arugula (if desired).

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Mexican Carnitas

Amount Per Serving (1 wrap)

Calories 640 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 17g106%

Cholesterol 110mg37%

Sodium 1474mg64%

Potassium 672mg19%

Carbohydrates 40g13%

Fiber 3g13%

Sugar 5g6%

Protein 33g66%

Vitamin A 1403IU28%

Vitamin C 117mg142%

Calcium 312mg31%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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