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Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Cut meat into 1-1/2-inch cubes. In a Dutch oven cook meat, half at a time, in hot lard or oil over medium-high heat, stirring to brown evenly. Remove from Dutch oven. Add onion and garlic to Dutch oven; cook until lightly browned and tender. Return meat to Dutch oven.

Instructions Checklist
  • Add the water, orange peel, orange juice, thyme, salt, oregano, crushed red pepper, and bay leaves to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Remove lid; increase heat so mixture boils gently. Cook, uncovered, about 30 minutes or until almost all of the liquid has evaporated, gently stirring occasionally. Discard thyme sprigs and bay leaves. Using a slotted spoon, transfer meat to a serving bowl. Serve with warmed corn tortillas and fresh salsa or guacamole. If desired, garnish with Mexican crema or sour cream.


To warm the tortillas, preheat oven to 350°F. Wrap tortillas in foil and bake about 15 minutes or until heated through.

Nutrition Facts

410 calories; 17 g total fat; 6 g saturated fat; 117 mg cholesterol; 542 mg sodium. 27 g carbohydrates; 4 g fiber; 37 g protein;


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