Beef Carnitas with Pinto Bean and Citrus Salsa
The salsa is an idea I came up with based on the marinade ingredients for the beef. The flavors went wonderfully together!
Marinade
juice from 1 fresh orange, 1 fresh lemon and 1 fresh lime
1 t Adobo seasoning (I used homemade)
1 t dried mint
1 t vegetable oil
1 1/2 lb Texas broil, trimmed and cut into chunks
Pinto Bean and Citrus Salsa
1 1/2 cups cooked pinto beans
1/2 red onion, minced
1 clove garlic, minced
1 fresh orange, peeled and sectioned
juice from 1 fresh lime and 1 lemon
small handful fresh cilantro
Adobo seasoning, to taste
dried mint leaves, to taste
drizzle olive oil
sea salt and black pepper to taste
Carnitas
1/2 onion, minced
2 cloves garlic, minced
1 cup beef broth
1 large orange, wedged
1/2 t hot pepper flakes
fresh cilantro leaves
Whisk together marinade ingredients; pour into a ziploc bag. Add beef chunks and marinade overnight, turning several times. Remove meat from bag and discard marinade.
Toss together salsa ingredients in a medium bowl. Taste and adjust as desired. Cover and refrigerate at least 1 hour before serving.
Heat a Dutch oven over medium high heat. Add beef and cook til browned on all sides. Stir in onion cooking another 5 minutes or so. Stir in garlic and cook a few more seconds.
Increase heat to high; stir in broth, orange wedges, hot pepper flakes, and salt and pepper. Bring to a boil. Cover; reduce heat to low, and simmer 1 1/2-2 hours or til beef is tender. Discard orange wedges. Remove lid and continue to cook til liquid is almost gone, stirring often. Stir in cilantro.
I served the carnitas with flour tortillas and salsa.
Adapted from my Cooking Light magazine
Marinade
juice from 1 fresh orange, 1 fresh lemon and 1 fresh lime
1 t Adobo seasoning (I used homemade)
1 t dried mint
1 t vegetable oil
1 1/2 lb Texas broil, trimmed and cut into chunks
Pinto Bean and Citrus Salsa
1 1/2 cups cooked pinto beans
1/2 red onion, minced
1 clove garlic, minced
1 fresh orange, peeled and sectioned
juice from 1 fresh lime and 1 lemon
small handful fresh cilantro
Adobo seasoning, to taste
dried mint leaves, to taste
drizzle olive oil
sea salt and black pepper to taste
Carnitas
1/2 onion, minced
2 cloves garlic, minced
1 cup beef broth
1 large orange, wedged
1/2 t hot pepper flakes
fresh cilantro leaves
Whisk together marinade ingredients; pour into a ziploc bag. Add beef chunks and marinade overnight, turning several times. Remove meat from bag and discard marinade.
Toss together salsa ingredients in a medium bowl. Taste and adjust as desired. Cover and refrigerate at least 1 hour before serving.
Heat a Dutch oven over medium high heat. Add beef and cook til browned on all sides. Stir in onion cooking another 5 minutes or so. Stir in garlic and cook a few more seconds.
Increase heat to high; stir in broth, orange wedges, hot pepper flakes, and salt and pepper. Bring to a boil. Cover; reduce heat to low, and simmer 1 1/2-2 hours or til beef is tender. Discard orange wedges. Remove lid and continue to cook til liquid is almost gone, stirring often. Stir in cilantro.
I served the carnitas with flour tortillas and salsa.
Adapted from my Cooking Light magazine
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