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Easy Kosher Beef Carnitas Bowls With Cilantro Rice - Mexican-inspired recipe
I never thought I'd be making carnitas without pork, but here we are. When my friend Sarah asked if I could make a kosher version for her dinner party, I'll admit I was skeptical. Carnitas is all about that slow-cooked pork shoulder falling apart in its own fat. How do you capture that same richness with beef? Turns out, chuck roast is your best friend here. It's got enough marbling to stay moist during the long braise, and when you shred it up at the end, it has that same pull-apart texture we're looking for. I use beef tallow instead of lard for the finishing step where you crisp everything up in a hot pan. The flavor is different from traditional carnitas, sure, but it's honestly just as satisfying. The cilantro rice is what really makes these bowls shine. I learned this trick from a Mexican cookbook years ago. You blend fresh cilantro with a little water and salt, then stir it into your cooked rice while it's still warm. The heat releases all those bright herbal oils, and you get this gorgeous green color that doesn't fade. These bowls work great for weeknight dinners because you can prep the beef ahead of time. I actually think it tastes better the next day after all the flavors have had time to meld together. Serve with some pickled onions, avocado, and a squeeze of lime. The kids love building their own bowls, and it's hearty enough to satisfy the pickiest eaters in your family.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-inspired
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Beef
  • 3 lbs chuck roast cut into 3-inch chunks
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large onion quartered
  • 4 cloves garlic smashed
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 cup beef broth
  • 2 tbsp beef tallow or vegetable oil for crisping
For the Cilantro Rice
  • 1.5 cups long-grain white rice
  • 2.5 cups water
  • 1 tsp kosher salt
  • 1 cup fresh cilantro packed, stems and all
  • 3 tbsp water for blending
  • 0.5 tsp salt for cilantro mixture
For Serving
  • 2 limes cut into wedges
  • 1 avocado sliced
  • 0.5 cup pickled red onions optional
  • 0.25 cup fresh cilantro chopped

Method
 

Prepare the Beef
  1. Preheat your oven to 325°F. Season the chuck roast pieces all over with salt and pepper.
  2. Heat vegetable oil in a heavy Dutch oven over medium-high heat. Brown the beef chunks on all sides, about 8-10 minutes total. Work in batches if needed to avoid overcrowding.
  3. Add onion, garlic, cumin, chili powder, oregano, and bay leaf to the pot. Stir everything together and cook for 2 minutes until fragrant.
  4. Pour in the beef broth and bring to a simmer. Cover the pot and transfer to the oven.
  5. Braise for 2.5 to 3 hours, until the beef shreds easily with a fork. Check after 2 hours and add more broth if the liquid has cooked off.
  6. Remove the beef from the pot and shred it with two forks. Strain the cooking liquid and reserve 1/2 cup for later.
Make the Cilantro Rice
  1. About 30 minutes before the beef is done, start your rice. Rinse the rice until the water runs clear, then combine with 2.5 cups water and 1 teaspoon salt in a medium saucepan.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand 5 minutes.
  3. While the rice rests, blend the cilantro with 3 tablespoons water and 1/2 teaspoon salt until smooth.
  4. Fluff the rice with a fork, then stir in the cilantro mixture while the rice is still warm. The heat will brighten the cilantro color.
Crisp and Serve
  1. Heat beef tallow or oil in a large skillet over medium-high heat. Add the shredded beef in a single layer and let it crisp up for 3-4 minutes without stirring.
  2. Stir the beef and add a few spoonfuls of the reserved cooking liquid to keep it moist. Cook another 2-3 minutes until edges are crispy.
  3. Serve the beef over the cilantro rice with lime wedges, avocado slices, pickled onions, and fresh cilantro on the side.

Notes

The beef can be braised up to 2 days ahead and stored in the refrigerator. Just reheat gently before the final crisping step. For extra flavor, add a splash of orange juice to the braising liquid. If you can't find beef tallow, vegetable oil works fine for crisping.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.