Sunday, September 23, 2012
Now, I should start out by saying that as my carnivore hubs pointed out to me, carnitas is traditionally made with pork. This recipe, which I found on this great blog - eat, live, run - called for beef and that is what I used. If you want to substitute pork I think you could. In fact, the original recipe called for flank steak, but I could only find a flat iron. I made a few other adjustments too. Here is what you will need to make this marvelous Mexican dish as I did:
1.5 lbs flat iron steak
1 small yellow onion, chopped
1 small white onion, chopped
1 green bell pepper, chopped
1 red chili pepper, seeded, chopped
1 jalapeno, seeded and chopped
2 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
kosher salt and freshly ground black pepper to taste
Start by mixing the spices together in a small bowl. Then rub the mixture generously over the meat. Place the steak in the crockpot. Cover with the chopped onions and peppers (ours came from either our backyard or our CSA). Turn the heat on low and cook for eight hours. Shred the meat in the pot with two forks. How easy is that?
Serve on your favorite type of tortilla - flour, corn, or even whole wheat. I was lucky to get my carnivore to eat the peppers that had marinated in the meat juice all day, and that was only because he grew some of them. But, if you have a less veggie averse meat eater you can top your tacos with avocado, cilantro, salsa and lime juice.
You can almost taste it now just reading this, right?
Since I didn't have to worry about the carnivore's main dish after I put it in the slow cooker after breakfast, I made my own soy crumble tacos. Mine were complete with avocados, tomatoes, and all the fixins. We also had grilled corn in the husks and seasoned black beans.