Mexican Essentials: Spicy Carnitas Beef

Andy Anderson !


These are a great way to make some yummy shredded Mexican beef. I have mixed it with cream cheese, and other items to make a great dip. I have used it as a base for carnitas, and tacos. The sky is the limit.

Do not tell anyone, but I have used it in a pot with bean, tomatoes, and other spices, to make a Southwest Chili. So yummy.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

20 Min
6 Hr
Pressure Cooker/Instant Pot



  • ·
    grapeseed oil, as needed
  • 3 lb
    top round, or chuck
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 1 medium
    yellow onion
  • 2 medium
    jalapeño peppers, seeded and diced
  • 3 clove
    garlic, minced
  • 3 Tbsp
    chipotle powder, or to taste
  • 1 Tbsp
    cumin, or more to taste, i love cumin
  • 1 Tbsp
    dried oregano
  • 1 medium
    cinnamon stick
  • 2 large
    oranges, zested and juiced
  • 1 1/2 c
    beef stock, not broth

  • ·
    more cumin :-)
  • ·
    cayenne pepper, for a bit of a kick
  • ·
    freshly squeezed lemon juice, added at end

How to Make Mexican Essentials: Spicy Carnitas Beef


  2. You can cook this recipe in three ways:

    Oven Bake:
    Add the cooked ingredients in a heavy-duty pot with a tight fitting lid, set the oven to 250f (120c), and cook until fork tender, about 3 – 5 hours.

    Slow Cooker/Crock Pot
    Add the cooked ingredients to the bowl of your slow cooker, and cook until fork tender, about 6 hours on high, or 8 hours on low.

    Pressure Cooker/Instant Pot
    Add the cooked ingredients to the bowl of your pressure cooker, set to high, and cook for 35 minutes, let it sit for 30 minutes, then release the remaining pressure.
  3. Gather your ingredients (mise en place).
  4. Cut up the roast into 2 – 3 inch (5 – 7.5cm) chunks, then slice the onion; cutting it into half-moons.
  5. Sprinkle salt and pepper, over the roast.
  6. Add one or two tablespoons of oil into a hot skillet, over medium-high heat, add the beef in batches, and brown on the top and bottom, about 2 – 3 minutes per side.
  7. Remove the beef, and reserve.
  8. Lower the heat to medium, add another tablespoon of oil, and throw in the onions.
  9. As they begin to soften, about 2 – 3 minutes, add the garlic, jalapeño peppers, chipotle powder, cumin, oregano, a bit of salt and pepper, then stir for about 2 minutes.
  10. Depending on what cooking method you are using, add all the ingredients; including the orange zest, cinnamon stick and beef broth to the cooking device. Then, follow the times and temperatures listed in Step 2.
  11. When finished, remove the beef, allow to cool for about 20 minutes, and shred.
  12. Discard the cinnamon stick, then add the liquid, and onions into a blender, and blend until smooth.
  13. Chef’s Note: Give it a taste, and add additional spices, if desired.
  14. Add the liquid to a pot, bring to a simmer, and allow it to reduce by around 1/3, about 20 – 25 minutes.
  15. Add from 1/4 to 1/2 cup of the reduced sauce to the beef, and mix to combine.
  16. Chef’s Note: You will probably have some sauce left over. Just put it into a bowl, and serve it on the side.
  18. Use it to make carnitas, tacos; whatever you wish. Enjoy.
  19. Keep the faith, and keep cooking.

Printable Recipe Card

About Mexican Essentials: Spicy Carnitas Beef

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican

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