Saturday, May 31, 2008

A twist on the taco!

We are big fans of tex-mex, authentic mexican, and everything in-between. Last week we revisited a recipe I made last year, before the blog. The recipe is for Beef Carnitas and is from Cooking Light. We call it barbacoa, but only because carnitas to us screams pork. It's great, perfect for adding your own spice preferences and the end product turns out nice and tender, perfect for a taco.

We add homemade tomato salsa and serve cilantro lime rice on the side. Yum!

Beef Carnitas (adapted from Cooking Light)

(my changes in italics)

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
large unpeeled orange wedge
1 T Cumin ( I added these spices)
1 t cayenne pepper

1/2 t chipotle chili powder


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.


4 cups (serving size: 1/2 cup)

Nutritional Information

CALORIES 180(40% from fat); FAT 8g (sat 3g,mono 3.4g,poly 0.3g); PROTEIN 22.2g; CHOLESTEROL 71mg; CALCIUM 16mg; SODIUM 320mg; FIBER 0.4g; IRON 2.5mg; CARBOHYDRATE 3.5g

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