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Mexican Carnitas

 
One serving costs about $1.62

$1.62 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 lunch,main course,main dish,dinner Mexican
spoonacular Score:69%

Spoonacular Score: 69%

 

Mexican Carnitas might be just the main course you are searching for. This recipe makes 12 servings with 315 calories, 28g of protein, and 13g of fat each. For $1.22 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up pepper, inch cubes, lemon, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid. Try Mexican Carnitas, Authentic Mexican Pork Carnitas, and Mexican Pulled Pork (carnitas) Tacos for similar recipes.

Mexican works really well with Pinot Noir, Sparkling rosé, and Riesling. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Patz & Hall Jenkins Ranch Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 70 dollars per bottle.

Patz & Hall Jenkins Ranch Pinot Noir

Vintage after vintage, Jenkins delivers a rich, flowing expression of Pinot Noir with big tannins and alluring fruit—and 2012 is no exception. While this wine showcases plenty of fresh-picked wild strawberry, pomegranate and raspberry jam layers, there are also more savory flavors of white pepper, iodine and sage, as well as a hint of briny ocean air. This is a particularly great showing for Jenkins Vineyard!

» Get this wine on Wine.com

Ingredients

Servings:
some
some flour tortillas
flour tortillas
8 cups
8 cups fresh cilantro
fresh cilantro
6 large
6 large garlic
garlic
some
some guacamole
guacamole
1 inch
1 inch ice cubes
ice cubes
1 large
1 large lemon
lemon
some
some oil
oil
3 large
3 large oranges
oranges
some
some bell pepper
bell pepper
1
1  boneless beef shoulder roast
boneless beef shoulder roast
some
some salt
salt
1.5 cups
1.5 cups shredded cheddar cheese
shredded cheddar cheese
some flour tortillas
some
flour tortillas
8 cups fresh cilantro
8 cups
fresh cilantro
6 large garlic
6 large
garlic
some guacamole
some
guacamole
1 inch ice cubes
1 inch
ice cubes
1 large lemon
1 large
lemon
some oil
some
oil
3 large oranges
3 large
oranges
some bell pepper
some
bell pepper
1  boneless beef shoulder roast
1
boneless beef shoulder roast
some salt
some
salt
1.5 cups shredded cheddar cheese
1.5 cups
shredded cheddar cheese

Equipment

slotted spoon
slotted spoon
paper towels
paper towels
roasting pan
roasting pan
frying pan
frying pan
slotted spoon
slotted spoon
paper towels
paper towels
roasting pan
roasting pan
frying pan
frying pan


Instructions

  1. Place meat in a medium-size roasting pan. Sprinkle with garlic & cilantro. Season with salt & pepper.
  2. Squeeze the juice from 1 orange & the lemon over the meat.
  3. Slice the remaining oranges & place over the meat.
  4. Cover & bake at 350 degrees for about 2 hours or until meat is tender.
  5. With a slotted spoon, remove meat & drain well on paper towels.
  6. Heat a small amount of oil in a skillet & fry meat, 1 lb at a time until brown & crispy.
  7. Serve warm in flour tortillas garnished with cheese, salsa, & guacamole.
  8. YIELD: 12-16 servings

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.62
Ingredient
some flour tortillas
½ cups fresh cilantro
6 larges garlic
some guacamole
1 large lemon
some oil
3 larges oranges
some bell pepper
1 boneless beef shoulder roast
1.5 cups shredded cheddar cheese
Price
$1.54
$0.26
$0.40
$0.21
$0.50
$0.46
$1.23
$4.49
$8.58
$1.82
$19.49

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!

Disclaimer

Nutritional Information

Quickview
344 Calories
28g Protein
13g Total Fat
26g Carbs
27% Health Score
Limit These
Calories
344
17%

Fat
13g
20%

  Saturated Fat
5g
35%

Carbohydrates
26g
9%

  Sugar
9g
10%

Cholesterol
75mg
25%

Sodium
542mg
24%

Get Enough Of These
Protein
28g
57%

Vitamin C
125mg
152%

Vitamin A
2629IU
53%

Selenium
34µg
49%

Zinc
6mg
46%

Vitamin B12
2µg
43%

Vitamin B6
0.81mg
40%

Phosphorus
346mg
35%

Vitamin B3
6mg
31%

Folate
95µg
24%

Iron
3mg
21%

Vitamin B2
0.34mg
20%

Vitamin B1
0.3mg
20%

Potassium
606mg
17%

Calcium
172mg
17%

Fiber
3g
15%

Manganese
0.29mg
14%

Vitamin E
1mg
12%

Magnesium
44mg
11%

Vitamin B5
1mg
11%

Vitamin K
9µg
9%

Copper
0.16mg
8%

Vitamin D
0.16µg
1%

covered percent of daily need

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