So as I’ve read the other food articles from our other writers, I’m noticing a trend in what guys are looking for which can be summed up with the phrase “large amounts of tasty protein” and I can dig that. While the notion of making different dishes every night of the week might be nice, many of us work to much to be bothered with that, but with a big batch of some kind of meat that tastes damn good you can throw together a quick nutritious meal in no time flat.
Enter Carnitas. The God-King of easily prepared and stupid delicious meat recipes. With just a few ingredients, minimal equipment, and just a few steps you to can have a delicious pile of cow to feast on for days. Tacos, burritos, nachos, on a sandwich, on a plate, on a salad, in a box, with a fox, a good carnitas recipe can make binge eating tons of protein a very enjoyable thing.
**Note: this entire recipe can easily be scaled up by simply multiplying the ingredient amount by how many pounds of meat you have
- A large pot (8 quarts or more)
- A heat resistant rubber spatula
- A medium (or adequately sized) mixing bowl
- 1lbs or beef stew meat (you can also buy a roast and cube it into 1″-2″ pieces yourself)
- 1/4 of an onion, rough chopped
- 5 cloves of garlic
- 2-3 chipoltes in adobo sauce (hispanic section of your megamart)
- 2 cups of beef stock
- 2 cups of beer (I usually use Miller Lite)
- 1 lime
- 1/2 cup of roughly chopped cilantro
- 1 tbsp of cumin
- 1tbsp of chili powder
- 1 tsp of dry oregano
- 1/2 tsp of liquid smoke (optional)
- Place all the ingredients, EXCEPT the meat, into your pot and place over high heat (cut the lime in half, squeeze in the juice, then add the halves in as well)
- Bring the pot to a boil and add in salt (not listed) to taste. You want it to be seasoned, but not to heavily as the liquid will reduce down and intensify the flavor.
- Once boiling add in the meat (feel free to brown it in a different pan if your feeling froggy)
- Cook for 2-3 hours or until the meat gets nice and tender (if you can cut a piece in half with the spatula, you’re there)
- While cooking monitor the moisture level. You want it to cook down and reduce, but if the pot starts to run dry add in more water.
- Once cooked set the pot aside to cool down and fish out the chunks of meat and place them into your bowl.
- Let them cool enough to handle, then use your hands to pull the meat apart (if you own a stand mixer the paddle attachment will do this in seconds)
- Once pulled, add in a little bit of the reduced cooking liquid to add some moisture to the desired level (I usually add in about 2 tbsp per pound of meat)