Friday, August 12, 2011

Carnita-Style Beef with Roasted Peppers Onions

I love homemade tacos and this recipe for carnitas has an ultra-flavorful shredded chuck roast. Is your mouthwatering yet? I’ll bet it is. These carnitas will knock your socks off.

Carnita-Style Beef with Roasted Peppers Onions
Serves 6

1 whole boneless chuck roast, 2 ½ to 3 pounds
3 tablespoons pure olive oil, divided
1 tablespoon plus 1 teaspoon ground cumin
1 pinch salt and ground black pepper
1 can (4.5 ounces each) chopped green chiles
2 tablespoons chili powder
1 teaspoon dried oregano
4 whole large garlic cloves, minced
2 cups chicken broth
2 whole medium-large onions, ends left intact, peeled and each onion cut into 8 wedges
2 whole medium multi-colored peppers, each cut into 8 wedges
12 whole medium flour tortillas
1 container (8 Ounces) light sour cream
1 bunch cilantro
1 whole Lime, Cut Into Wedges


Adjust oven racks to lowest and middle positions and heat oven to 450 degrees.

Heat a 5 to 6-quart heavy Dutch oven over low heat.

Meanwhile, place roast in a large bowl; coat with 1 tablespoon of oil and season with 1 tablespoon of the cumin and a generous sprinkling of salt and pepper. Mix chiles, chili powder, remaining 1 teaspoon of cumin, and oregano in a small bowl.

A few minutes before searing, increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Add roast; sear, turning only once, until both sides form an impressive brown crust, about 8 minutes total. Transfer roast to a plate; set aside. Add garlic to the now empty pot; sauté until fragrant and golden, about 30 seconds. Add chili mixture; sauté to intensify flavor, another 30 seconds. Add chicken broth, bring to a simmer; return roast to the pot.

Using 2 potholders to protect hands, place a sheet of heavy-duty foil over the pot, pressing on the foil so that it touches the stew. Seal foil around the edges; repeat with a second sheet of foil to completely seal. Turn burner on medium-high until you hear juices bubble. Set pot on middle oven rack; cook for a total of 1 1/2 hours. Remove roast from oven, cool to room temperature, and shred into bite size pieces. About 30 minutes before roast is done, toss onions and peppers with remaining 2 tablespoon of oil and sprinkle generously with salt and pepper on a baking sheet large enough for vegetables to fit in a single layer. Place pan on bottom oven rack; cook until tender-crisp, about 30 minutes.

When ready to serve, gently warm meat and peppers and onions over low heat. Serve with warm tortillas*, bowls of sour cream, cilantro sprigs, and lime wedges.

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