This recipe for Beef Carnitas is so handy to make on busy weeknights. No-fuss no muss drop it in, walk away and let it cook all day long. You do put in a small amount of work to crisp them up but other than that you ignore it all day.
I love to make these for Taco Night when we also have scouts, and everyone needs out the door extra early, but they still need to be well fed. Change up your Taco Tuesday game with these easy beef carnitas and everyone will be thrilled.
Slow Cooker/Crock Pot Revelations
I have had a revelation! I love throwing things in the crockpot and walking away until dinner is ready hours later, what I don’t like it shredded meat. I would make it because everyone loved it and it was easy, but I had a hard time eating meat cooked that was dry and shredded. Then the revelation happened–I could cook it and then crisp it under the broiler.
Beef Carnitas for Taco Tuesday
It was the dawning of a whole new era in TACO TUESDAYS. And let me say that having at least one meal set in stone every week, even IF the actual meal changes but still says relatively the same, is a lifesaver. I mean it can be chicken tacos or vegetarian tacos but as long as it’s tacos life is good and everyone is happy. Back to the dawning of a new era in Taco Tuesdays. I may fall in a rut with these Crock Pot Beef Carnitas. Soft and tender and crisped up just right.
Low Carb Taco Tuesday?
YES, YOU CAN! Try my Low Carb Tortillas, a softshell perfect for wrapping around these carnitas and getting down one Taco Tuesday. Yes, they take a bit of work but they’re so worth it. But if you’re not up for a lot of work toss beef carnitas over salad and call it low carb. Not low carb? Then party on as usual just eating delish carnitas for a change.
- 2-3 pounds stewing beef or roast, use a cheaper cut of beef in this recipe
- 1 can 16 ounces stewed tomatoes
- 1 1/2 teaspoon garlic granules
- 1 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- place the beef in the crock of your crock pot
- layer the whole can of stewed tomatoes over the top layer on the spices
- cover and cook for 8 hours on high
- once it's cooked about 8 hours or is falling apart and tender remove the meat and pick out any bones (if you used a roast) and generally break up the meat a bit
- preheat the broiler
- place the meat in a heavy skillet, drizzle with 1/2 cup of the crock-pot juices place under the broiler 6-8 inches away from the heat and broil about 10-15 minutes or until you start to get crispy browned bits
- at this point you can serve it or you can turn it all over and broil again, adding more pan juices if needed
- you can put all the ingredients in the crock the night before and refrigerate until the morning, in the morning simply plug in and cook for 8 hours
- serve the beef with tortillas or use on nachos or make enchiladas too-so many ways to enjoy!
Serving Size8 servings
Amount Per Serving Calories 113Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 31mgSodium 159mgCarbohydrates 4gFiber 1gSugar 2gProtein 10g