Beef Carnitas
Portion Size: 1 Carnitas with 1 ½ Starch (1 whole grain tortilla and potato) 3 oz. Meat
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 Pounds beef flank steak, cut into thin strips | Trim all visible fat. |
| 8 (10 inch) flour tortillas | May use whole grain |
| 2 tablespoons vegetable oil | |
| 3 tablespoons Worcestershire sauce | |
| 1/4 teaspoon hot pepper sauce | (optional) |
| 2 to 3 garlic cloves, minced | |
| 3 medium baking potatoes, cut into 1/2 inch cubes | Wash thoroughly and peel before cubing |
| 1 pound fresh mushrooms, sliced | Washed, trimmed and sliced |
| 1 medium onion, chopped | Washed, peeled and chopped |
| 1 cup shredded low fat cheddar cheese | |
| 1/2 cup salsa |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In medium bowl, combine steak strips, Worcestershire sauce, hot pepper sauce and garlic. Mix well. | |
| 2 | Heat oil in a large skillet over medium high heat until hot. | |
| 3 | Add meat mixture and cook until browned. Add potatoes, mushrooms, and onion. Cook 1 minute. Reduce heat and simmer 12 to 14 minutes or until potatoes are tender. | Minimum Temperature 145°F for 15 seconds for beef |
| 4 | Heat tortilla according to package directions. | |
| 5 | To serve, spoon mixture evenly down center of each warm tortilla. Sprinkle with cheese and roll up. Serve with salsa |
Posted in Beef Dinner Recipes
