Description
Beef Carnitas Tacos are a flavorful and tender dish made with slow-cooked beef chuck roast, seasoned with spices and served in warm corn tortillas.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into large chunks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup beef broth
- 1 tablespoon lime juice
- 8 small corn tortillas
- 1 cup diced onion
- 1 cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Season the beef chunks with salt, black pepper, cumin, chili powder, garlic powder, and onion powder. Sear the beef on all sides until browned, about 5-7 minutes.
- Transfer the seared beef to a slow cooker. Pour the beef broth and lime juice over the meat. Cover and cook on low for 8 hours or high for 4 hours until the beef is tender and easily shredded.
- Once cooked, shred the beef using two forks and mix it with the cooking juices.
- In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
- To assemble the tacos, place a generous portion of shredded beef on each tortilla. Top with diced onion and chopped cilantro.
- Serve with lime wedges on the side for squeezing over the tacos.
Notes
- For a spicier kick, add diced jalapeños to the tacos or mix in some hot sauce.
- Try using flour tortillas instead of corn for a different texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg