Tacos de Carnitas de Res Al Vapor(Tender Rib-Eye Beef Carnitas)
I will never stop trying to recreate Mom's recipes. I may never get it just like hers, but it's the process that I enjoy so much. I honestly feel like she is there with me, guiding me and cheering me on!
Servings 4 Servings
Ingredients
Ingredients
- 2 lbs, boneless beef short ribs
- 3/4 tsp Kosher salt
- 3/4 tsp Fresh cracked pepper
- 2 cups water
- 4 large cloves of garlic slices
- 1 1/2 tbsps. avocado oil
Mom's Toasted Chile de Arbol Salsa
- 10 dried chile de arbol stems removed
- 8 oz. tomato sauce
- 1 clove of garlic
- juice of 1/2 lime
- Salt to taste
- 1/3 cup cilantro chopped fine
- 1 lime sliced into weges
Instructions
For Salsa
- On a griddle or skillet that has been preheated at medium for a few minutes, toast the chile de arbol peppers. Toss them often and toast to darken in some spots. Do not let them burn. Transfer to the blender, add all remaining ingredients and blend until smooth. Transfer to a pot and cook at medium/low heat for 7 minutes. Cool completely before storing in an airtight container.
Beef Carnitas
- If using boneless beef short ribs, slice the ribs into 1-inch pieces and season lightly with salt and fresh cracked pepper. Transfer to a deep skillet, spread out evenly and don't overlap.
- Season the beef lightly with salt and fresh cracked pepper. Pour in 2 cups of water.
- Cover and bring to a rapid boil at medium/high heat. Reduce heat to to below medium and continue cooking 45 minutes to 1 hour. Once the water has evaporated, mostly, drizzle in the oil. Continue browning, turning as needed for 5 minutes. Add sliced garlic the last few minutes.
- Remove from heat. Keep covered, let sit for 10 minutes before chopping for tacos. Mix chopped beef with some of the fat left in the pot. Serve with warm corn tortillas, fresh or caramelized garnishes, cilantro, and salsa!
Notes
For this recipe, the more fat the beef has, the better! It really needs a little fat for this cooking method. Otherwise it will be very dry in the end. If cooking with 2 pounds of beef short ribs, you may need to cook them little longer if they are thick with the bones. Just check for tenderness.
For onions and serrano peppers: Combine 1 medium white onion sliced into strips with 2 serrano peppers in a skillet. At medium heat, drizzle in 1/2 tbsp. of avocado oil. When they become aromatic and are sizzling, stir fry, stirring as needed for 5-6 minutes or until they start to caramelize and chiles blister. Set aside.