Romaldo's Beef Carnitas
Recipe: #13667
August 06, 2014
Categories: Roast Beef, Beef Chuck, Peppers, Central/South American, Mexican, Southwest, 5-Minute Prep, Cinco de Mayo, Game/Sports Day, Picnic, Oven Bake, High Protein, No Eggs, Non-Dairy, Spicy, more
"This was the winning recipe from the Abilene Chuckwagon Cook-Off; a rancher named Romaldo is to thank for this super-tasty recipe. I like scooping the meat into corn tortillas, and then topping with hot sauce, guacamole or pico de gallo."
Ingredients
Nutritional
- Serving Size: 1 (245.6 g)
- Calories 565.3
- Total Fat - 41.1 g
- Saturated Fat - 16.5 g
- Cholesterol - 206.4 mg
- Sodium - 802.6 mg
- Total Carbohydrate - 2.4 g
- Dietary Fiber - 1.3 g
- Sugars - 0.6 g
- Protein - 44 g
- Calcium - 51.3 mg
- Iron - 4.4 mg
- Vitamin C - 2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place roast on heavy duty foil.
Step 2
Combine all the rest of the ingredients, and spread on top of the roast.
Step 3
Seal foil securely so no steam escapes and place in roasting pan.
Step 4
Bake at 300F for 4 hours (meat should be so tender it falls apart).
Step 5
Use 2 forks and shred roast while still warm. Serve with plenty of tortillas.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting a roast, choose one with even marbling for the best flavor.
- If you can find Mexican oregano, it will add a unique flavor to the dish.
- Substitute the beef chuck roast for a pork shoulder roast. The benefit of this substitution is that pork shoulder is much more tender than beef chuck, and will result in a much more flavorful carnitas dish.
- Substitute the Adobo seasoning for a combination of paprika, cayenne pepper, garlic powder, and onion powder. The benefit of this substitution is that it will still give the carnitas a nice kick of flavor, while also allowing the green chilies to really shine.
Mexican-Style Beef Carnitas Replace the chili powder with 2 tablespoons of Mexican-style chili powder, and add 1 teaspoon of smoked paprika. Replace the oregano with 1 teaspoon of Mexican oregano. Add 1 teaspoon of cayenne pepper for an extra kick.
Jamaican-Style Beef Carnitas Replace the chili powder with 2 tablespoons of Jamaican-style jerk seasoning, and add 1 teaspoon of allspice. Replace the oregano with 1 teaspoon of thyme. Add 1 teaspoon of habanero pepper for an extra kick.
RECOMMENDED DISH TITLE: Mexican Rice with Pinto Beans: This dish is the perfect accompaniment to Romaldo's Beef Carnitas. The savory flavors of the beef and the mild, nutty flavor of the rice and beans make for a delicious combination. Plus, the rice and beans add a nice texture contrast to the shredded beef.
RECOMMENDED DISH TITLE: Mexican Street Corn: This dish is the perfect complement to Romaldo's Beef Carnitas. The sweet, creamy flavor of the corn pairs nicely with the savory beef, and the crunchy texture adds a nice contrast. The addition of cotija cheese, chili powder, and lime juice make this a flavorful and satisfying side dish.
FAQ
Q: How long should I cook the roast for?
A: You should cook the roast for 4 hours at 300F until the meat is so tender it falls apart.
Q: What temperature should I set my oven to?
A: The temperature you should set your oven to depends on what you are cooking. Generally, for roasting, you should set your oven to 300F. For baking, you should set it to 350F.
1 Reviews
You'll Also Love
Fun facts:
Fun Fact 1: Romaldo, the rancher who created this winning recipe, was inspired by the traditional Mexican dish "Carnitas". This dish was famously served to the Mexican President Benito Juarez in the late 1800s.
Fun Fact 2: The Abilene Chuckwagon Cook-off is an annual event that has been held for over 30 years. It is a popular event for both locals and tourists, and attracts some of the best cooks in the state.