← Back to Search Results
sauteeing Mexican, Southwestern
Roque’s Carnitas

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: Serves 4

Ingredients

  • 1½-pound boneless sirloin or top round steak, cut across the grain into 1/8-inch strips

For the marinade:

  • 6 tablespoons vegetable oil
  • 6 tablespoons soy sauce
  • 2 tablespoons dried oregano, preferably Mexican
  • 4 garlic cloves, minced

For mona’s salsa:

  • 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

Directions

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.


© 1995 Cheryl Alters Jamison
 

Nutritional Information

Nutrients per serving (% daily value)

615kcal (31%)
141mg (14%)
97mg (162%)
58mcg RAE (2%)
1063mg
76mg
41g
8g
4g
38g
80mg (27%)
644mg (27%)
10g (51%)
33g (50%)
5mg (29%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
flavor Flavor
by Rocco DiSpirito
american-masala American Masala
by Suvir Saran
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
west-coast-cooking West Coast Cooking
by Greg Atkinson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?