Mexican Shredded Spiced Beef Carnitas
Serving Size : 20
Ingredients for prepare Mexican Shredded Spiced Beef Carnitas
:
| Amount | Measure | Ingredient - Preparation Method |
| 5 1/2 | pounds | beef chuck roast |
| 1/4 | cup | bottled hot chile salsa |
| 5 | cloves | garlic - minced |
| 2 1/2 | tablespoons | chili powder |
| 2 | tablespoons | fresh oregano - chopped |
| 1 1/2 | teaspoons | ground cumin |
| 16 | ounces | canned stewed tomatoes |
recipe Mexican Shredded Spiced Beef Carnitas
1. Preheat oven to 300 degrees
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F. Trim excess fat from roast. 2. Mix together salsa, garlic, chili powder, oregano,
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and cumin to make a paste. Spread on roast. 3. Wrap roast in a large
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piece of aluminum foil, folding edges to seal tightly. Place in roasting pan, with seam of aluminum
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foil up. 4. Bake until meat is so tender that it will shred easily,
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4 to 4-1/2 hours. 5. Unwrap meat; discard fat and bones. Skim fat from drippings and reserve
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drippings. When roast is cool enough to handle, shred meat. 6. Transfer meat and drippings to a
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large pan. Stir in tomatoes and their juice, breaking them up into
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small bits. Heat through. Season with salt; adjust flavors to taste, adding
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more salsa and seasonings if desired. Makes about 7 cups shredded beef (enough for about twenty 8-inch tortillas). * Timesaver
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Tip: Beef can be made up to 3 days ahead and stored, covered, in
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refrigerator. It can also be frozen at 0 degrees F up to 3
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months. To freeze, package beef in meal-sized servings. Microwave Version: 1. Trim excess fat from roast.
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Mix together salsa, garlic, chili powder, oregano, and cumin to make a paste. Spread
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on roast. 2. Place roast in a large (14- by 20-inch) oven cooking bag;
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squeeze out most of the air and tie securely. Place roast in a large baking dish. 3. Microwave
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roast on 100% power for 10 minutes. Reduce power to 50% and microwave until meat
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is so tender it will shred easily, about 2 hours. 4. Unwrap meat; discard fat and bones. Skim fat from
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drippings and reserve drippings. When roast is cool enough to handle, shred
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meat. 5. Transfer meat and drippings into a 2-quart casserole. Stir in tomatoes, breaking them into small pieces. Microwave
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on 70% power until mixture is heated through, about 3 minutes. Season with salt; adjust flavors to taste,
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adding more salsa and seasonings if desired. Preparation time: about 2-1/2 hours.
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