Beef Carnitas Tacos
3
Points®
Total time: 4 hr 10 min • Prep: 10 min • Cook: 4 hr • Serves: 8 • Difficulty: Easy
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.
Ingredients
Uncooked lean flank steak
1 pound(s), trimmed
Beer
8 fl oz, (1 cup)
Fresh lemon juice
¼ cup(s)
Orange juice
¼ cup(s)
Chili powder
2 tsp
Ground cumin
1 tsp
Paprika
1 tsp, smoked variety
Table salt
½ tsp
Black pepper
¼ tsp
Corn tortilla
8 tortilla(s), medium, warmed
Pico de gallo
½ cup(s), or chunky salsa
Cilantro
¼ cup(s)
Avocado
1 item(s), peeled and finely chopped
Lime
1 item(s), large, cut into 8 wedges
Instructions
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 ½ 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
Serving taco: 1 taco
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