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 flank steak

1 pound(s), trimmed

beer

8 fl oz, (1 cup)

orange juice

¼ cup(s)

fresh lemon juice

¼ cup(s)

chili powder

2 tsp

paprika

1 tsp, smoked variety

ground cumin

1 tsp

table salt

½ tsp

black pepper

¼ tsp

corn tortilla(s)

8 item(s), (6-inch), warmed

fat free salsa

½ cup(s), chunky variety

cilantro

4 sprig(s), leaves

avocado

1 item(s), medium, peeled, seeded, and diced

fresh lime(s)

1 item(s), large, cut into 8 wedges

Instructions

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

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