Tuesday, August 21, 2007

Beef Carnitas Tacos

These were great! I omitted the cilantro because I didn't have any. I probably made the servings larger than intended, but it was still a light, filling dinner. We had a little chese and sour cream on ours.

2 cups chopped plum tomato (about 2 medium)

1/3 cup chopped onion

1/4 cup diced peeled avocado

2 tablespoons minced fresh cilantro

1 tablespoon fresh lime juice

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

8 (6-inch) corn tortillas

2 cups Beef Carnitas (Recipe below)

1 lime, cut into 8 wedges

Combine the 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.

Julianna Grimes Bottcher , Cooking Light, SEPTEMBER 2006

Beef Carnitas

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

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 1/2 hours or until beef is tender. Remove and discard orange. Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.

Julianna Grimes Bottcher ,
Cooking Light, SEPTEMBER 2006

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