These simple tacos are an ideal showcase for tender Beef Carnitas—tender, slowly cooked, inexpensive beef stew meat that won us over for its great flavor and versatility. You can warm the tortillas in a nonstick skillet just until lightly browned.
Combine first 7 ingredients in a medium bowl; toss well. Warm tortillas according to package directions. Spoon 1/4 cup Beef Carnitas onto each tortilla; top each with about 3 tablespoons avocado mixture. Fold in half; serve with lime wedges.
This recipe was updated for the November, 2012 25th anniversary issue.
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I have made this twice in the last month. Sooo good! My husband and I kept our beef in the dutch oven and made a platter of toppings. We topped with lettuce, avocado, jalapenos, cheese, sour cream, onion and salsa. We made our carnitas as we ate. This is great accompanied with beer or margaritas. (we tried both) Now that I look back, I should have lit a candle. :)
I absolutely love this recipe. I give it to everyone. It's like Chipotle's Beef Barbacoa. but better because you get to tweak the heat and the toppings yourself. The soft corn shells are lower in calories and add such flavor. I use more orange, more red pepper flakes, and top them with sweet red bell peppers, low fat cheese, lots of lettuce, and fresh homemade salsa. I make a double batch, and freeze in portion sized bags. This freezes wonderfully, and is super easy to make! Good bye, Chipotle', and hello to even better beef carnitas tacos!
Super delicious. Next time I'd make a little more of the topping. I only used 2 tbsp of it per taco and I ran out. I ended up using 4 tomatoes on the vine to make 2 cups of diced tomatoes, almost a whole avocado, and a little extra onion to begin with. These are also really generous portions - you could easily use 1/3 cup beef to 2 tbsp topping to stretch the recipe even further (would make 10 tacos easy). One guest said that they were the best taco he'd ever had and another commented that they were amazing so I'd definitely say this is a 5 star recipe. Served with Mexican Black Bean-and-Citrus Salad (CL Nov 1998) and Grilled Mexican Corn with Crema (CL Aug 2003). The citrus in the salad picked up on the lime juice in the tacos and was offset by the creaminess of the corn. Awesome.
Wow!!! Pleasantly surprised by this recipe. We don't eat a lot of beef but had some leftover stew meat in the freezer, so I made these. Absolutely amazing. They tasted like restaurant food. I did use flour tortillas rather than corn and although it significantly increases the calories, I think it really made them extra yummy. I just toasted them in a dry skillet briefly on each side before filling them.
I would NOT use a jarred salsa, I think the freshness of the tomatoes, and the addition of guacamole, really makes the recipe. Fresh salsa from a grocery store salsa bar might be good.
These were awesome! Will buy premade pico de gallo as the topping next time just to make it even easier. The heaviness of the meat tore the corn tortillas, so will experiment with either flour tortillas or make it a non-light meal by frying the torts.