Beef Carnitas

There’s quite a long ingredient list-mostly spices-for this beef carnitas recipe. But once you put everything together in the slow cooker, the hard work is mostly done. Several hours later and things are really falling apart, which is your cue to shred the meat, load up a soft tortilla and savor the tender, spicy beef.

This is a great recipe to try if you’re hosting friends or family. You can set out the shredded beef, stack of warm flour tortillas and a range of toppings for guests to build their own. It’s a fun and flavorful food that’s fit for any fiesta.

Ingredients for Beef Carnitas

• Salt: Use a good quality kosher salt to season the meat.
• Sugar: Brown sugar brings some sweetness.
• Cumin: Add ground cumin for its aroma and gentle heat.
• Paprika: This gives the dish smokiness and a warm, red color.
• Chili powder: An essential spice in the rub for turning up the heat.
• Garlic powder: Adds a pleasant aroma to the recipe.
• Ground mustard: Brings a burst of heat that won’t linger longer than necessary.
• Dried oregano: This herb might be the first aroma you notice when you lift the lid of the slow cooker.
• Cayenne pepper: Lends a fiercer heat to the sauce, and this one sticks around on the tongue.
• Boneless beef chuck roast: Choose this tough and sinewy cut because it will transform in the slow cook yet still stay flavorful.
• Onions: Thinly slice some sweet onions for an essential aromatic flourish.
• Poblano peppers: These (seeded) mild peppers should be thinly sliced. They are a key ingredient in Mexican-themed chili.
• Chipotle peppers: Use peppers, finely chopped, already in the adobo sauce.
• Canola oil: This is a neutral flavored oil for browning the meat.
• Salsa: Use a jar of sweet and tangy salsa or make your own.
• Flour tortillas: Warm through a stack of soft and flexible tortillas to make the wrap.
• Cheese: Crumbled queso fresco or shredded Monterey Jack are both on brand for this recipe.
• Optional toppings: Cubed avocado, sour cream and minced fresh cilantro all go well as last-step additions.

Directions

Step 1: Prepare the dry rub

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Mix the salt, brown sugar, cumin, paprika, chili powder, garlic powder, ground mustard, dried oregano and Cayenne pepper to make a dry rub. Cut the beef chuck roast in half and rub with a portion of the spice mixture. You can store the remainder in a cool, dry place for up to one year.

Step 2: Cook the roast in a slow cooker

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Place the chopped onions and  poblano and chipotle peppers in a slow cooker. In a large skillet, heat the oil and brown the chuck roast on all sides. Transfer the meat and the juice to the slow cooker. Top with the jar of salsa and cook on low for 8 to 10 hours until the meat is tender.

Editor’s Tip: Wear gloves when chopping the poblano peppers, even if they aren’t fiery hot because the oils can still irritate eyes or exposed skin.

Step 3: Prepare the tortillas

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Remove the roast and shred with two forks. Skim the fat from the cooking juices (discard) and return the shredded meat to the slow cooker to heat through. Use a slotted spoon to place a portion of shredded meat on each warm tortilla, sprinkle with cheese and finish with toppings of your choice.

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Recipe Variations

• Roast in the oven: You can also get soft, juicy beef by wrapping the meat in foil and baking for four hours at 300°.
• Use pork: Traditional carnitas use pork shoulder. The dry rub for pork carnitas is similar but the cooking time is actually longer if you’re using a bone-in roast.
• Add beer: As with pork carnitas, you can follow the authentic Mexican practice of adding beer or soda to the slow cooker ingredients. It tenderizes the meat even further and adds flavor.

How to Store Beef Carnitas

Allow your shredded beef to cool and store in an airtight container for up to five days, then reheat and build the tortilla from scratch. You can also freeze the beef in a freezer-friendly container for up to six months.

Can you make beef carnitas ahead of time?

The slow-cooked nature of this beef carnitas recipe means you’re taking your time already, but you can even brown the beef and fill your crockpot a day earlier, refrigerate overnight and start cooking in the morning for dinner.

Beef Carnitas Tips

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What cut of meat is best for slow cooker beef carnitas?

This is your opportunity to use those tougher (and more affordable) cuts of meat, since the slow cooking will bring out the tenderness and flavor. We’ve picked chuck roast but you could also try chuck steak, bottom round or brisket. All have enough fat marbling to stay moist.

What toppings can you put on these carnitas?

Plain avocado gives some creaminess but you can upgrade to your own homemade guacamole. Otherwise, anything that brings tartness or sweetness will be welcome-sour cream, lime, fresh tomato salsa or thin-sliced pickled onions.

What do you serve with beef carnitas?

This classic Mexican recipe is great with rice, refried beans, Mexican fiesta salad or some sweet potato fries.