Dutch Oven Cooking: Beef Carnitas and Cilantro Lime Rice
As some of you know, I am a homegrown Texas girl and decided to move to the pacific northwest almost 4 years ago. Time sure has flew by! One thing that I have had no luck with in this part of the country is finding the kind of Tex-Mex foods that I grew up with. I desperately miss Tex-Mex! Sometimes, I have to break down and just make a giant meal with tacos, rice and beans. Today is that day.
Ok, this isn’t your ordinary carnitas recipe. A lot of people use chuck roast for their carnitas, but I found some stew meat marked down and I couldn’t resist the deal, so I decided to try them out on a new recipe. I recently found a beef carnitas recipe and wanted to play around and tweak it. Because stew meat is tough, I braise the meaty chunks on 250 degrees F for four or five hours. The meat just falls apart when you do that and is really delicious!
So, without further adieu, here’s a recipe to pay homage to all the great Tex-Mex in Texas.
Beef Carnitas with Cilantro-Lime Rice
- 2 pounds of beef stew meat, fatty bits removed
- 1 onion, sliced
- 3-4 garlic cloves, minced
- 1 chopped poblano pepper
- 2 chopped chipotle chiles, with 1 tablespoon adobo sauce
- 1 cup beef broth
- 2 teaspoons chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon cumin
- Lemon, juiced
- Corn tortillas
- Preheat oven to 250 degrees F.
- Oil a Dutch onion and place sliced onions on the bottom.
- Add meat add salt and pepper liberally.
- In a medium mixing bowl, add spices, peppers, broth and lemon juice. Mix well.
- Pour mixture over meat and onions.
- Cover with a lid and cook for 4-5 hours.
- When beef is done, it should easily shred apart.
- Serve with corn tortillas and your favorite taco toppings.
For Cilantro Lime Rice:
- 1 teaspoon vegetable oil or butter
- 1 tablespoon fresh cilantro
- 2/3 cup white basmati rice
- 1 cup water
- 1/2 teaspoon salt
- 1 lime, juiced
- In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
- Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil.
- At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.
So there you have it. A very simple yet tasty meal with minimal effort. Enjoy!
Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.
Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals.
Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.
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