Beef
Carnitas Recipe
Ingredients
:
2
tablespoons kosher salt
2
tablespoons packed brown sugar
1
tablespoon ground cumin
1
tablespoon smoked paprika
1
tablespoon chili powder
1
teaspoon garlic powder
1
teaspoon ground mustard
1
teaspoon dried oregano
1
teaspoon cayenne pepper
1
(3 pounds) boneless beef chuck roast
3
tablespoons canola oil
2
large sweet onion, thinly sliced
3
poblano pepper, seeded and thinly sliced
2
chipotle peppers in adobo sauce, finely chopped
1
jar (16 ounces) salsa
16
flour tortillas (8 inches), warmed
3
cups crumbled queso fresco or shredded Monterey Jack cheese
Optional
toppings: Cubed avocado, sour cream and minced fresh cilantro
How
To Make Beef Carnitas :
Mix
the first 9 ingredients. Cut roast in half; rub with 1/4 cup spice mixture.
Cover remaining mixture and store in a cool dry place. (Mix will keep for up to
1 year.)
Select
saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add
oil. Brown roast on all sides. Place onions and peppers on meat. Top with
salsa. Lock lid; close pressure-release valve. Adjust to pressure-cook on high
for 40 minutes. Allow pressure to naturally release for 10 minutes, then
quick-release any remaining pressure .
Remove
roast; shred with 2 forks. Skim fat from cooking juices. Return meat to
pressure cooker; heat through. Using a slotted spoon, place 1/2 cup meat
mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.
Nutrition
Facts :
1
serving: 415 calories, 18g fat (6g saturated fat), 70mg cholesterol, 830mg
sodium, 35g carbohydrate (5g sugars, 1g fiber), 27g protein.