Cookstr.com

Roque’s Carnitas

Updated February 23, 2016
(1 Votes)

0 Comments

Santa Fe’s historic central plaza is a busy place almost any hour, but the crowds really swarm to the corner of Palace and Washington at lunchtime. From April through October, Roque Garcia and his partner Mona Cavalli operate a street stand at the intersection, serving flour tortillas brimming with little bits of succulent beef and a tangle of onions and chile. Gourmet raved about the treat, and so has a passel of major newspapers, but Roque remains a down-to-earth ambassador for the best of old Santa Fe. This is how he recommends that home cooks duplicate his carnitas, which he based on a recipe from his mother.

Serves4

Cooking Methodsauteeing

CostModerate

Moderate

Total Timea day or more

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationmain course

Equipmentwok

Mealdinner

Taste and Texturegarlicky, hot & spicy, meaty, salty, spiced

Ingredients

  • 1½-pound boneless sirloin or top round steak, cut across the grain into 1/8-inch strips
  • 6 tablespoons vegetable oil
  • 6 tablespoons soy sauce
  • 2 tablespoons dried oregano, preferably Mexican
  • 4 garlic cloves, minced
  • 2 medium tomatoes, diced
  • 1 small onion, chopped
  • 2 to 6 fresh jalapenos, minced
  • 2 tablespoons minced fresh cilantro (optional)
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced thin
  • 5 fresh mild green chile peppers, preferably New Mexican or Anaheim, sliced into very thin rounds
  • 4 flour tortillas, preferably thick and 7 to 8 inches in diameter, warmed

Instructions

The night before you plan to cook the meat, place it in a shallow, nonreactive dish. Combine the marinade ingredients in a bowl and pour the marinade over the meat. Refrigerate, covered, for at least 12 hours and preferably 24.

Prepare the salsa by combining all the ingredients in a bowl. Refrigerate until ready to serve.

Drain the meat and discard the marinade.

In a large, heavy skillet or wok, warm the oil over high heat until it just begins to smoke. Sauté the beef in two batches, tossing almost constantly, until browned well, about 2 minutes per batch. Transfer the beef pieces to a plate as they brown.

Reduce the heat to medium and add the onion and chiles to the skillet. Cook until softened, stirring almost constantly. Return the beef to the skillet and toss with the vegetables.

Using tongs, lift about one-quarter of the beef mixture from the skillet, allowing any excess juices to drip back into the skillet, and fill a tortilla. Repeat with the remaining beef mixture and tortillas. For stand-up eating, Roque bunches aluminum foil around the tortillas.

Serve immediately, topped with salsa.

Regional Variations: Roque Garcia’s carnitas bear a resemblance to a venerable northern Mexico dish called cortadillo, which is also sold in street stands, partially as a hangover cure. The beef usually isn’t marinated, and it’s likely to be cooked in lard, but the rest of the preparation and ingredients are similar except for the addition of tomatoes.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password