Ingredients
Units
Scale
- Cooking spray
- 1 cup chopped onion
- 3 garlic cloves, crushed
- 2 pounds beef stew meat, trimmed and cut into 1-inch pieces
- 1 cup less-sodium beef broth
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1 large unpeeled orange wedge
Instructions
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add beef; sauté 5 minutes or until beef is browned on all sides. Stir in broth, sugar, salt, and pepper; nestle orange section into beef mixture. Bring to a boil. Cover, reduce heat, and simmer 1 ½ hours or until beef is tender. Remove and discard orange. Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.
- Once the beef is fork-tender and the cooking liquid has reduced, remove the Dutch oven from the heat.
- For shredded beef carnitas, gently pull the tender meat apart using two forks, then toss it with the remaining cooking juices.
- For chunkier taco meat, leave the tender beef pieces intact.
- Serve immediately in warm tortillas with your favorite toppings.
Notes
- To freeze the carnitas, wrap them tightly in heavy-duty plastic wrap or foil, and place in a zip-top plastic freezer bag; they will keep in the freezer for up to three months.
- Prep Time: :20
- Cook Time: 1:30
- Category: Dinner
- Method: Stove Top
- Cuisine: Mexican