Ronaldos Beef Carnitas Recipes
PRESSURE-COOKER BEEF CARNITAS
I came up with this recipe while cleaning out my refrigerator and trying to figure out what I could do with a pot roast that had been in the freezer. I LOVE how easy this is.-Ann Piscitelli, Nokomis, Florida
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 16 servings plus 1/4 cup leftover spice mixture.
Number Of Ingredients 18
Steps:
- 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 or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add half the oil. When oil is hot, brown one roast half on all sides. Remove; repeat with remaining beef and oil. Press cancel. Return all to pressure cooker. Place onions and peppers on meat. Top with salsa. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes; 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 : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 830mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
ROMALDO'S CARNITAS
I got this delicious and tasty and easy recipe from the Abilene Chuckwagon Cook-Off. Romaldo was the "cookie" from one of the large ranches in that area. I have used this recipe so often, it is one of my favorite tried and true. It re-heats well and freezes very well.
Provided by Miss Annie
Categories Meat
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place roast on heavy duty foil.
- Combine all the rest of the ingredients, and spread on top of the roast.
- Seal foil securely and place in roasting pan.
- Bake at 300 degrees F for 3-1/2 to 4 hours (meat should be so tender it falls apart).
- Use 2 forks and shred roast while still warm.
- For each serving, spoon meat on a hot flour tortilla.
- Serve with guacamole and salsa and extra onions (opt).
Nutrition Facts : Calories 288.9, Fat 10.9, SaturatedFat 4.7, Cholesterol 112.3, Sodium 178.5, Carbohydrate 12.1, Fiber 2.4, Sugar 5.7, Protein 38.5
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