Rating: 4.5 stars
29 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

This simple recipe, which uses inexpensive beef stew meat, garnered our highest rating for great flavor and versatility. 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.

Julianna Grimes Bottcher
Recipe by Cooking Light September 2006

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Yield:
4 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

This recipe was updated for the November, 2012 25th anniversary issue.

Nutrition Facts

180 calories; fat 8g; saturated fat 3g; mono fat 3.4g; poly fat 0.3g; protein 22.2g; carbohydrates 3.5g; fiber 0.4g; cholesterol 71mg; iron 2.5mg; sodium 320mg; calcium 16mg.
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