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Beef Carnitas Tacos

5
5
5
SmartPoints® value per serving
Total Time
4 hr 10 min
Prep
10 min
Cook
4 hr
Serves
8
Difficulty
Easy
Throughout central Mexico, carnitas is a favorite street food that’s piled onto warm corn tortillas, topped with pico de gallo (fresh tomato and onion salsa), and wrapped in foil for easy eating.

Ingredients

Uncooked lean and trimmed beef flank steak

1 pound(s), trimmed

Beer

8 fl oz

Fresh orange juice

¼ cup(s)

Fresh lemon juice

¼ cup(s)

Chili powder

2 tsp(s)

Smoked paprika

1 tsp(s)

Ground cumin

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Corn tortilla(s)

8 item(s)

Fat free salsa

½ cup(s)

Avocado

1 medium, pitted, peeled, and diced

Fresh lime(s)

1 item(s), cut into 8 wedges

Instructions

  1. In a 5- or 6-qt slow cooker, combine flank steak, beer, orange juice, lemon juice, chili powder, paprika, cumin, salt, and black pepper. Cover and cook until beef is fork-tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  2. Transfer beef to a cutting board. Discard all but 1/2 cup cooking liquid. With two forks, shred beef into 1 1/2- to 2-inch lengths. In a medium bowl, combine shredded beef with 2 tbsp cooking liquid, adding more cooking liquid if beef seems dry. Cover to keep warm.
  3. To serve, lay tortillas on a work surface and top evenly with beef, salsa, cilantro, and avocado. Fold up tortillas to enclose filling. Serve with lime wedges.
  4. Per serving: 1 taco

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