Carnitas de Res

Top this Mexican skillet with queso blanco, queso chihuahua or your favorite cheese.

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5.0 by 2 people

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  • Makes: 4 servings
  • Serving Size: 1 cup beef mixture and 2/3 cup rice
  • Makes: 4 cups
  • Start to Finish: 45 mins

Carnitas de Res

Directions

  1. In an extra-large skillet heat 1 tablespoon of the oil over medium heat. Add beef, ground chile pepper, and kosher salt; cook about 3 minutes or until beef is no longer pink, stirring occasionally. Transfer beef to a platter; set aside.
  2. In the same skillet heat the remaining 1 tablespoon oil. Add onion and sweet pepper; cook about 4 minutes or until onion and sweet pepper begin to soften, stirring occasionally. Add mushrooms; cook about 2 minutes more or until mushrooms begin to soften, stirring occasionally. Push onion-mushroom mixture to one side of the skillet; add garlic and cook 20 seconds, stirring garlic constantly. Stir garlic into onion-mushroom mixture.
  3. Carefully add beer, stirring to scrape up any crusty brown bits. Add salsa and Caldo to skillet, stirring to combine. Simmer about 5 minutes or until liquid is reduced by half. Add cooked beef and butter; simmer for 1 minute, stirring several times.
  4. Serve with Mexican Red Rice and lime wedges. If desired, garnish with cilantro.
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Nutrition Facts (Carnitas de Res)

  • Per serving:
  • 498 kcal ,
  • 26 g fat
  • (9 g sat. fat ,
  • 8 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 78 mg chol. ,
  • 1168 mg sodium ,
  • 41 g carb. ,
  • 4 g fiber ,
  • 7 g sugar ,
  • 23 g pro.
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