Michoacan Beef Recipes

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CARNITAS MICHOACAN



Carnitas Michoacan image

There are many variations on this classic Mexican pork dish. This is the way my ex, who is from Michoacan, prepares it. We served this in our Mexican restaurant and it was a BIG hit! The nice thing about making it daily for the restaurant was that we could reuse both the cooking water and the lard multiple times, which multiplied the flavor! It's very simple to make. The short list of ingredients doesn't make for bland eating here! Substitutions can be made for the lard, but the result won't be quite the same. I think it has to do with the sensitivity of the various fats to heat, but frankly I'm not sure. This is NOT a low fat food! In fact, we refer to it as a "cholesterol nightmare," so we eat it seldom, but we REALLY enjoy it when we do!

Provided by Elisa72

Categories     Pork

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 5

4 lbs pork roast (butt or shoulder)
1 medium white onion
1 tablespoon salt
1/2 lb bacon (or roughly 1/4 cup bacon fat)
2 lbs lard

Steps:

  • If the roast has skin or bone, leave them on. Rinse the roast and place in a large pot. Add enough water to barely cover.
  • Chop the onion into large pieces (about 8) and add to the pot. Add the salt.
  • Bring the water to a boil, then cover and simmer until the roast is tender, but not quite falling apart, about 2 hours.
  • Remove the roast and drain, discarding the onion. Remove any skin or bones. Cut or separate into large cubes of about 4 inches.
  • Put the lard in a heavy pot, melt and raise to a medium-high temperature. Test the temperature by dropping in a slice of bacon. It should boil immediately and take about 2 minutes to cook.
  • Cook all of the bacon in the lard, remove it and set it aside for another use. (This step is to flavor the lard). If using bacon fat, add it at this time and skip cooking any bacon.
  • Add the pork cubes a few at a time to the lard. Cook until they are starting to get crispy on the outside. I prefer to remove them when they are roughly halfway between totally crispy and not crispy at all, but that's a matter of personal preference.
  • Drain the pork, and salt if desired.
  • Use the carnitas for tacos, burritos or by itself with sides of rice and beans.
  • The lard can be cooled and reused. Store it in the refrigerator and smell before reusing. If stored too long, even in the refrigerator, it will go rancid.

Nutrition Facts : Calories 1449.6, Fat 135, SaturatedFat 51.4, Cholesterol 283.9, Sodium 1240.3, Carbohydrate 1.5, Fiber 0.2, Sugar 0.6, Protein 53.3

MICHOACAN BEEF



Michoacan Beef image

Traditionally made with nopales (edible cactus) which gives the dish a distinctive flavor. Look out for them in specialty stores. For this recipe you need a 12-14 oz can of nopales or fresh, peeled, blanched, sliced nopales.

Provided by Julie Bs Hive

Categories     Meat

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons all-purpose flour
28 ounces stewing beef, cut into large bite-size pieces (2 lbs 4 oz)
2 tablespoons vegetable oil
2 onions, chopped
5 garlic cloves, chopped
1 (14 ounce) can tomatoes, diced
1 1/4 dried chipotle chiles, reconstituted SEE NOTE BELOW or 2 -3 dashes chipotle salsa
6 1/4 cups beef stock
12 ounces green beans
1 pinch sugar
salt and pepper

Steps:

  • NOTE: to reconstitute dried chipotle chilies place the chilies in a pan with enough water to cover. Protecting your face against fumes and making sure the kitchen in well ventilated, bring the chilies and water to a boil. Cook for about 5 minutes then remove from heat. Cover and let stand until softened.
  • Place the flour in a large bowl and season with salt and pepper. Add the beef and toss to coat well. Remove from the bowl, shaking off the excess flour.
  • Heat the oil in a skillet and brown the meat briefly over a high heat. Reduce the heat to medium, add the onions and garlic and cook for a further 2 minutes.
  • Add the tomatoes, chilies, and stock. Cover and simmer over a low heat for 1 1/2 hours or until the meat is very tender. Top and tail the green beans and add them to the pan 15 minutes before the end of cooktime or until the way your like them. Skim off any fat that rises to the surface.
  • Transfer to individual bowl and serve with beans and rice.
  • Transfer to.

Nutrition Facts : Calories 454.9, Fat 31, SaturatedFat 11.3, Cholesterol 89.3, Sodium 898.1, Carbohydrate 14.2, Fiber 3.4, Sugar 4.2, Protein 29.7

MICHOACAN BEEF WITH NOPALES



Michoacan Beef With Nopales image

Make and share this Michoacan Beef With Nopales recipe from Food.com.

Provided by KlynnPadilla

Categories     One Dish Meal

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons flour
salt and pepper
1 1/2 lbs beef stew meat
2 tablespoons vegetable oil
1 large onion, chopped
5 garlic cloves, finely chopped
1 (14 ounce) can diced tomatoes
1 quart beef stock
3 chipotle chiles in adobo, finely chopped
1 (16 ounce) jar nopales, rinsed and chopped
1 pinch sugar

Steps:

  • Season the flour to taste with salt and pepper; toss the meat to coat. Brown in hot oil, then add the onions and garlic and saute a couple of minutes until fragrant.
  • Add the tomatoes, chipotles and stock. Bring to a boil, reduce heat, cover and simmer about 2 hours until meat is tender. About 15 minutes before the end of cooking time, add the nopales and sugar.
  • Serve with warm corn tortillas.

Nutrition Facts : Calories 758.1, Fat 51.5, SaturatedFat 18.6, Cholesterol 177.1, Sodium 1132.6, Carbohydrate 21.2, Fiber 4.7, Sugar 6.7, Protein 51.6

BEEF BIRRIA



Beef Birria image

I'm really excited to show you this recipe, not only because it's one of the best beef stews ever, but also because after we enjoy this in stew form, we're doing a follow-up video using this to make some of the most incredible tacos you've ever had. If you like beef stew, and you're a fan of chili, you're going to go nuts over this. Serve with lime wedges as-is, or with warm flour tortillas, chili oil, salsa, or diced avocado next to some Spanish rice and a nice green salad.

Provided by Chef John

Time 10h10m

Yield 10

Number Of Ingredients 22

3 (8 ounce) beef short ribs
1 (2 1/2 pound) beef chuck
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
7 peppers dried guajillo chilies
2 tablespoons olive oil
1 large onion, roughly chopped
6 cloves garlic, peeled
1 (1 inch) piece fresh ginger, thinly sliced
3 large tomatoes, cored and chopped
2 cups water
3 bay leaves
1 tablespoon honey
¼ cup white vinegar
4 cups chicken broth
2 tablespoons finely diced white onion
1 tablespoon chopped fresh cilantro
1 medium lime, sliced

Steps:

  • Cut each beef short rib through the middle, all the way down to the bone. Cut beef chuck in half; cut each half into 3- to 4-inch pieces.
  • Place beef chuck and short ribs into a soup pot and season with salt, black pepper, oregano, cumin, cinnamon, and cloves. Toss very thoroughly until the meat is evenly coated with the spices, 2 to 3 minutes.
  • Cover and transfer into the refrigerator for at least 6 hours, or overnight.
  • Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out the seeds onto a plate to discard.
  • Heat olive oil in a saucepan over medium heat. Add dried guajillo chiles and toss in the hot oil, about 30 seconds. Add chopped onion, garlic, and ginger; toss to combine. Add tomatoes and water, raise heat to high, and bring the mixture to a simmer. Reduce heat to medium-low and let simmer for 30 minutes.
  • Turn off heat and use an immersion blender to blend the mixture as smooth as possible, or transfer to a regular blender, working in batches as needed.
  • Remove the soup pot with meat from the refrigerator. Strain the reserved chili mixture into the pot using a large mesh strainer. Add bay leaves, honey, vinegar, and chicken broth.
  • Bring to a boil over high heat, and then lower to medium-low. Simmer gently, stirring occasionally, until the meat is falling-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos.
  • Place some chunks of beef into a soup bowl and ladle some of the cooking liquid over top. Top with white onion and chopped cilantro and squeeze lime juice over top.

Nutrition Facts : Calories 374.7 calories, Carbohydrate 8.1 g, Cholesterol 82 mg, Fat 28.4 g, Fiber 1.5 g, Protein 21.1 g, SaturatedFat 10.8 g, Sodium 1286.6 mg, Sugar 4.5 g

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