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Dutch Oven Cooking: Beef Carnitas and Cilantro Lime Rice

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!

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!


This article was originally published at Ready Nutrition™ on March 14th, 2015

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