Mexican

Beef carnitas cv takes several minutes to prepare.

Beef carnitas cv takes several minutes to cook.

Beef carnitas cv makes 24 servings.

The ingredients for Beef carnitas cv are:

1 whole?Boneless Chuck Roast, 2 1/2 To 3 Pounds
3 Tablespoons?Pure Olive Oil, Divided
1 Tablespoon?Plus 1 Teaspoon Ground Cumin
1 pinch?Salt And Ground Black Pepper
1 can?(4.5 Ounces Each) Chopped Green Chiles
2 Tablespoons?Chili Powder
1 teaspoon?Dried Oregano
4 whole?Large Garlic Cloves, Minced
2 cups?Chicken Broth
2 whole?Medium-large Onions, Ends Left Intact, Peeled And Each Onion Cut Into 8 Wedges
2 whole?Medium Multi-colored Peppers, Each Cut Into 8 Wedges
12 whole?Medium Flour Tortillas
1 container?(8 Ounces) Light Or Regular Sour Cream
1 bunch?Cilantro
1 whole?Lime, Cut Into Wedges

Here is how you make Beef carnitas cv:

Adjust oven racks to lowest and middle positions and heat oven to 450 degrees.Heat a 5 to 6-quart heavy Dutch oven over low heat.Meanwhile, place roast in a large bowl; coat with 1 tablespoon of oil and season with 1 tablespoon of the cumin and a generous sprinkling of salt and pepper. Mix chiles, chili powder, remaining 1 teaspoon of cumin, and oregano in a small bowl.A few minutes before searing, increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Add roast; sear, turning only once, until both sides form an impressive brown crust, about 8 minutes total. Transfer roast to a plate; set aside. Add garlic to the now empty pot; saut? until fragrant and golden, about 30 seconds. Add chili mixture; saut? to intensify flavor, another 30 seconds. Add chicken broth, bring to a simmer; return roast to the pot.Using 2 potholders to protect hands, place a sheet of heavy-duty foil over the pot, pressing on the foil so that it touches the stew. Seal foil around the edges; repeat with a second sheet of foil to completely seal. Turn burner on medium-high until you hear juices bubble. Set pot on middle oven rack; cook for a total of 1 1/2 hours. Remove roast from oven, cool to room temperature, and shred into bite size pieces. About 30 minutes before roast is done, toss onions and peppers with remaining 2 tablespoon of oil and sprinkle generously with salt and pepper on a baking sheet large enough for vegetables to fit in a single layer. Place pan on bottom oven rack; cook until tender-crisp, about 30 minutes.When ready to serve, gently warm meat and peppers and onions over low heat. Serve with warm tortillas*, bowls of sour cream, cilantro sprigs, and lime wedges.*Of course you can always microwave tortillas, but I prefer to oven-steam them. For each 8 tortillas, lay a damp paper towel on a 24- by 18-inch piece of heavy-duty foil. Set 2 stacks of 4 flour tortillas each side by side on towel. Cover with another damp paper towel; seal foil completely. Warm in a 350-degree oven until steamy, about 5 minutes.Serving Size:?Makes 24 small fajitas

The nutritional information for Beef carnitas cv is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 258.2

• Total Fat: 12.5 g
• Cholesterol: 33.2 mg
• Sodium: 398.1 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 2.6 g
• Protein: 16.1 g

Beef carnitas cv is Mexican cuisine.