Speedy Steak Carnitas
These speedy steak carnitas are the perfect addition to any taco or tamale!
- 500g beef, diced
- 1 onion, sliced
- 1 red pepper, sliced
- 1/4 cup olive oil
- 2 tbsp smoked paprika
- 1 tsp cumin
- 1/2 tsp garlic salt
- 1 tsp lemon juice
- 1/2 tps lime juice
- 1 tbsp olive oil, additional
- Toss together the beef, 1/4 cup olive oil, smoked paprika, cumin, and garlic salt until the beef is well coated in the mix. Set aside.
- Heat 1 tbsp olive oil over medium heat in a large skillet. Cook onions and peppers for about 10 minutes, or until onion has started to brown. Remove from skillet and set aside.
- Using the same skillet, cook the diced steak in batches over medium-high heat until dark brown.
- Add the steak to the onions and peppers, and toss through with the lemon juice and lime juice.
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Amount Per Serving: Calories: 374Total Fat: 21.1gSaturated Fat: 4.8gCholesterol: 112mgSodium: 87mgCarbohydrates: 7.3gFiber: 2.4gSugar: 3.2gProtein: 39.2g
More Beef & Steak recipes
Speedy Steak Carnitas
If you’ve read my recipe on sweet pickled red onions, you’ll know I’m a fan of tacos. I love oodles of fillings and extras in my tacos. However, at the end of the day the pièce de résistance, is always the main filling, especially when it’s my speedy steak carnitas.
Traditional Carnitas feature pork. However, it is now much more of an umbrella term covering pork, chicken, steak, and vegetables. All of which can be used for tamales, tacos, tortas, and burritos.
Does anyone remember the surging popularity of Mexican cuisine in the mid-90s? Restaurants were popping up throughout Australia left, right and centre, offering “authentic” Mexican cuisine. Yet, everything was greasy, covered in cheese and deep-fried.
Thankfully, the internet came along and the world was introduced to the real thing – light, refreshing, and incredibly tasty. Now, my steak carnitas may not be authentic, but they’re certainly a step up from what we had in the 90s!
That’s one thing I love about the internet, and cookery blogs. People all around the world sharing their food, and their experiences and influences. We all have such a greater appreciation for the cuisines of different cultures, different foods. And we’ve come to know they’re much tastier than chain-restaurants or cheap 90’s cookery books!
Regarding the ingredients for my steak carnitas, my only advise is in regards to the steak. I cut my steak quite small – about 1 to 1.5cm cubes. It is incredibly important to dice the steak into even sized pieces. This will help them cook evenly, and never ever overcrowd the pan whilst searing. This will cause the steak to broil, rather than grill and caramelise. It’s all about the Maillard reaction!