Ronaldo’s Beef Carnitas
Description
Natalie Bratton's slow-roasted shredded beef — a chuck roast rubbed with green chilies, chili powder, oregano, cumin, and garlic, wrapped tightly in foil with sliced onion on top, and baked low for 3.5 to 4 hours until it falls apart. Shredded and served with tortillas, cheese, salsa, avocado, and sour cream.
Ingredients
Instructions
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Preheat the oven to 300°F.
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Place the chuck roast on a sheet of heavy foil large enough to fully enclose the meat.
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In a small bowl, combine the green chilies, chili powder, oregano, cumin, garlic, salt, and any optional ingredients (bell pepper, Ro-tel).
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Mix well and rub the mixture over the meat.
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Cover the meat with the sliced onion.
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Totally wrap the meat in the foil and place it in a roasting pan.
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Bake at 300°F for 3½ to 4 hours.
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Shred the meat and serve with tortillas, cheese, salsa, avocado, and sour cream.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 8g40%
- Cholesterol 95mg32%
- Sodium 480mg20%
- Total Carbohydrate 6g2%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Wrapping the roast completely in foil traps the moisture and renders the chuck roast incredibly tender by the end of the long bake — make sure there are no gaps for steam to escape.
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