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

For Carnitas:

  • 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
  1. Preheat oven to 250 degrees F.
  2. Oil a Dutch onion and place sliced onions on the bottom.
  3. Add meat add salt and pepper liberally.
  4. In a medium mixing bowl, add spices, peppers, broth and lemon juice. Mix well.
  5. Pour mixture over meat and onions.
  6. Cover with a lid and cook for 4-5 hours.
  7. When beef is done, it should easily shred apart.
  8. 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
  1. In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
  2. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil.
  3. 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!

The Prepper's Blueprint

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.

This information has been made available by Ready Nutrition

Originally published March 14th, 2015
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