Carnita-Style Beef with Roasted Peppers and Onions - Pam Anderson

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Ingredients
1 (2-1/2-3 pounds) boneless chuck roast
3 tablespoons olive oil, divided
1 tablespoon plus 1 teaspoon ground cumin, divided
salt and freshly ground black pepper to taste
1 can (4.5 oz) chopped green chiles, undrained
2 tablespoons chili powder
1 teaspoon dried oregano
4 large garlic cloves, minced
2 cups chicken broth
1 or 2 large onion, end left intact, peeled, and cut into 12 wedges
1 or 2 large bell pepper, cut into 12 wedges
12 medium flour tortillas
1 (8 oz) container sour cream
fresh cilantro leaves
1 lime, cut into wedges
 
Directions
1. Adjust oven racks to lowest and middle positions and heat oven to 450 degrees. Heat a Dutch oven over low heat.
2. Meanwhile, place roast in a large bowl, coat with 1 tablespoon olive oil, and season with 1 tablespoon cumin and generous sprinkling of salt and pepper. Mix chiles, chili powder, remaining 1 teaspoon cumin and oregano in a small bowl.
3. A few minutes before searing, increase heat to a strong medium-high until wisps of smoke start to rise from pot. Add roast and sear, turning only once, until both sides form an impressive brown crust, about 8 minutes total. Transfer roast to plate; set aside. Add garlic to pot and cook, stirring, until fragrant and golden, about 30 seconds. Add chile mixture and cook, stirring, to intensify flavor, another 30 seconds. Add chicken broth, bring to a simmer, and return roast and any juices on the plate to the pot.
4. Place lid on Dutch oven. Continue cooking on medium-high until juices bubble. Set pot on middle oven rack and cook for a total of 1 hour and 45 minutes.
5. Meanwhile, about 30 minutes before roasts are done, toss onions and peppers with remaining 2 tablespoons oil and sprinkle generously with salt and pepper. Spread on a baking sheet, place on bottom oven rack, cook until crisp-tender, about 30 minutes.
6. When roasts are done, remove from oven, cool, and shred met into bite-sized pieces.
7. Set peppers, onions, and meat aside, covered in a warm place, while you cook tortillas.
8. Place meat, peppers, and onions on a platter and serve with warm tortillas, sour cream, cilantro, and lime wedges.
 




Sherree Wolfgang

Member since Sep 2010

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