Shredded Beef Carnitas
Growing up in Southern California, I am keenly aware that tacos = life. Out of all the taco fillings to love, carnitas have always been my favorite! Traditionally carnitas are made with pork, but this spin uses grass-fed beef. Regardless, whether it's beef or pork, give me some tender, shredded goodness on a tortilla and I'll be your friend for life.
This recipe is such an easy, low-maintenance meal. Just throw a few things into your slow cooker or instant pot and you're left with amazing tacos and lots of leftovers!
I'm wrapping up this goodness in some homemade cassava tortillas with cassava flour from Otto's Naturals. The recipe is on the back of the bag (I encourage weighing the ingredients on this one). They are super simple and quick to make, grain-free, and if you ask me, they're better than both corn and flour tortillas! WHAT? I know...hard to believe. It requires investing in one of these tortilla presses, but it's such a money-saver over buying them pre-made at the store every time. Plus, it's fun!
Shredded Beef Carnitas (Slow Cooker and Instant Pot Versions)
Ingredients
• 1.5 - 2 pounds flank steak or bavette steak (preferably grass-fed)
• 2 tsp chili powder
• 1 tsp cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 chopped yellow onion
• 1/4 cup lime juice
• 1/4 cup avocado oil
•** 1/2 cup filtered water (only if using instant pot)
Slow Cooker Directions
1. Combine all of the spices and mix.
2. Rub the meat with the spice mixture and then place in the bottom of your slow cooker.
3. Cover the meat with the chopped onion, lime juice and avocado oil (no water).
4. Cover and cook for at least 8 hours or until tender and can be shredded with two forks. (Time may vary based on your slow cooker.)
5. Shred the meat with two forks and let it cook in the juices for 15-30 minutes longer.
6. Serve with grain-free cassava tortillas and your choice of fillings like: avocado, guacamole, tomatoes, cilantro, salsa, lime, etc!
Instant Pot Directions
1. Combine all of the spices and mix.
2. Rub the meat with the spice mixture and then place in the bottom of your slow cooker.
3. Cover the meat with the chopped onion, lime juice and avocado oil and filtered water.
4. Seal with the lid and cook on manual pressure for 90 minutes. When time is up, either manual or natural pressure release is fine.
5. Shred the meat with two forks and then turn the IP on saute and let the juices cook down for a few more minutes.
6. Serve with grain-free cassava tortillas and your choice of fillings like: avocado, guacamole, tomatoes, cilantro, salsa, lime, etc!
