Receta Carnitas!
Carnitas!
I just love Mexican food! This was so good, I just wish I hadn’t thought to make it on a day that was already 85 degrees! I almost blew a gasket with how hot it got in our house!!
Look at all that yummy browned goodness!
Carnitas
INGREDIENTS:
- 1 boneless chuck roast- 3 pounds
- 3 tablespoons olive oil-divided
- 2 tablespoons cumin
- Salt & pepper-to taste
- 1 can ( 4.5 ounces) chopped green chilis, undrained
- 1/4 cup chili powder
- 4 large garlic cloves-minced
- 1 quart chicken broth
- 2 large onions-cut into wedges
- 2 large bell peppers-orange, yellow or red
- 12 flour tortillas
- sour cream
- 1 lime-cut into wedges
DIRECTIONS:
Adjust oven rack to middle position and preheat oven to 450 degrees. Heat a large oven proof pot over low on the stove.
Meanwhile, place the roast in a large bowl and cover with some of the olive oil, and season with some of the cumin and the salt and pepper. Mix chilies, chili powder and remaining cumin in a small bowl.
Before searing, turn the heat to medium-high. Add roast and sear, turning once, until both sides form a brown crust. transfer to a plate and set aside. Add garlic to the pan and cook, stirring about 1 minute. Add chile mixture and cook, stirring about another minute. Add chicken broth, bring to a simmer and return the roast to the pan.
Cover tightly with the lid of the pan or with aluminum foil. Continue cooking until boiling, then place then CAREFULLY place it in the oven.
About 30 minutes before the meat is done, saute the onions and peppers with the remaining olive oil until tender.
When the roast is done, let it cool a few minutes then shred it with 2 forks, put it back into the juices and serve with warmed up tortillas and the sauteed vegetables. Top with sour cream and a spritz of the lime juice.
**Adapted from Perfect One-Dish Dinners by Pam Anderson
Ingredients:
Directions: