Photo of Beef Carnitas Tacos by WW

Beef Carnitas Tacos

Points® value
Total Time
4 hr 10 min
10 min
4 hr
Traditional carnitas is made by cooking pork in fat until the meat is fall-apart tender. In this interpretation, we combine lean steak with a spiced, citrusy braising liquid and let the slow cooker’s gentle heat tenderize the beef for up to 10 hours. The flavorful shredded steak is great in tacos, on top of tostadas, or served with veggies, rice, and beans.


Uncooked lean and trimmed beef flank steak

1 pound(s)


8 fl oz

Fresh lemon juice

¼ cup(s)

Fresh orange juice

¼ cup(s)

Chili powder

2 tsp(s)

Ground cumin

1 tsp(s)

Smoked paprika

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Corn tortilla

8 medium, warmed

Fat free salsa

½ cup(s), chunky variety


1 medium, peeled and finely chopped


1 wedge(s), cut into 8 wedges


  1. In a 5- to 6-quart slow cooker, combine the beef, beer, lemon juice, orange juice, chili powder, cumin, paprika, salt, and black pepper. Cover and cook until the beef is fork-tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  2. Transfer the beef to a cutting board. Discard all but 1⁄2 cup of the cooking liquid. Using 2 forks, shred the beef. In a medium bowl, combine the shredded beef with 2 tbsp of the cooking liquid, adding more of the cooking liquid if the beef seems dry.
  3. Serve the beef filling with the tortillas, salsa, cilantro, avocado, and lime wedges.
  4. Per serving: 1 taco