Romaldo's Beef Carnitas
8
Servings
Servings
5m PT5M
Prep Time
Prep Time
4h PT4H
Cook Time
Cook Time
4h 5m
Ready In
Ready In
Recipe: #13667
August 06, 2014
Categories: Lunch, Main Dish, Beef, Roast Beef, Beef Chuck, Vegetables, Peppers, Central/South American, Mexican, North American, Southwest, 5-Minute Prep, Budget-Friendly, Cooking For A Crowd, Kid Pleaser, Make-Ahead, Cinco de Mayo, Game/Sports Day, Picnic, Regional Holiday, 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."
Original recipe yields 8 servings
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 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 & Variations
No special items needed.
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