The Pioneer Woman Tasty Kitchen
Profile Photo

Carnita-Style Beef With Roasted Peppers and Onions

4.86 Mitt(s) 7 Rating(s)7 votes, average: 4.86 out of 57 votes, average: 4.86 out of 57 votes, average: 4.86 out of 57 votes, average: 4.86 out of 57 votes, average: 4.86 out of 5

Prep:

Cook:

Level: Intermediate

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Carnita-style beef fajitas.

Ingredients

  • 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

Preparation

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; sauté until fragrant and golden, about 30 seconds. Add chili mixture; sauté 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.

3 Comments

You must be logged in to post a comment.

Profile photo of cooks4fun

cooks4fun on 6.8.2010

This sounds (and looks) soo delicious! I can’t wait to try it!!

Profile photo of littleclove

littleclove on 6.8.2010

this sounds delicious! I’m saving this in my recipe file.

Profile photo of vmacaraig

vmacaraig on 6.8.2010

can’t wait to try this! i love the combination of spices and chiles used for the carnitas… yum!

7 Reviews

You must be logged in to post a review.

Profile photo of Kelly

Kelly on 1.29.2017

I really loved the onions and peppers! My meat wasn’t done after 1 1/2 hours; I cooked it longer and it burned on the bottom. The part that wasn’t burned tasted great, and the tacos themselves were amazing!

Profile photo of Jenna

Jenna on 9.8.2014

I made this last night for the first time for a bunch of friends. We did a make your own burrito station. I was a bit nervous when I first read the instructions as soemone else mentioned, but it was so easy. It smelled amazing cooking, shredded easy and was so delicious. A little less spicy than expected but that can be easily fixed if you want to add more of a kick. I would definitely make this again.

Profile photo of adubcooks

adubcooks on 2.26.2011

These were SO good, what a fantastic recipe. The veggies are the real stars here though, they were delicious! I plan to use this method every time I make fajitas. Thanks so much for sharing!

Profile photo of lauraang

lauraang on 2.8.2011

Absolutely wonderful. I made this a while ago and froze the leftover meat (it’s just my husband & I). We just had it again last night, roasting up some fresh peppers & onion. Just incredible – I knew they were good, but I’d forgotten just how good. The oven roasted veggies are key, in my opinion. Oh, and marianeliza is right – I used what was left from dinner last night to make nachos for lunch – mmmmmm. Delicious, thanks for the wonderful recipe.

Profile photo of Stephanie Bauer

Stephanie Bauer on 8.4.2010

This is a fabulous recipe! I was a bit intimidated when I first took a look at the instructions but knew I had to make that beautiful meat I saw in the picture. Once I got to work actually following the instructions…it was so simple!

My plan was to cook the meat one night after work and serve it the next night, as I didn’t have enough time to make it and eat it at a normal time in one evening. So, I just heated it up the following night, shredded it and sauted some yellow onions and red and yellow peppers in olive oil. Served it all on tortillas that I heated up in a cast iron skillet with sour cream and cilantro. DELICIOUS! The kids and the husband loved it and it was unanimously voted into the rotation :) Thank you ThreeManyCooks!

Related Recipes

Ground Beef Stroganoff
Profile Photo by Beth Pierce in Main Courses
Ground Beef Stroganoff is a more frugal version of the classic...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cream Cheese Enchilada Casserole
Profile Photo by Cooking Up Memories in Main Courses
Cream Cheese Enchilada casserole has soft, warm flour tortillas, tangy cream...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Air Fryer Meatballs
Profile Photo by Matt Freund in Main Courses
Air Fryer Meatballs are so easy to make and so juicy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Smoked London Broil
Profile Photo by Charles Willard in Main Courses
Delicious smoked London broil.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Whiskey Mini Burger Sliders
Profile Photo by Chanda | My Farmhouse Table in Main Courses
This recipe for Whiskey Mini Burger Sliders is perfect for parties....
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy