Brisket Carnitas
About this Recipe
By: Rachel
What is the best way to prepare meat? I am never sure if I prefer tender, juicy, fall-apart braised meat or crispy, browned, char-grilled meat. The best possible outcome, of course, is not having to choose, but enjoying both qualities in one amazing dish. That’s where this brisket carnitas recipe comes in!
What Are Brisket Carnitas?
Imagine my delight when I first came across carnitas, a traditional Mexican dish. Spanish for “little meats,” carnitas refers to meat that is slow-cooked until mouthwateringly tender. It is then crisped to create delightfully crunchy morsels.
Carnitas are traditionally made with pork, but I find that brisket is the perfect stand-in. The beef is braised, then crisps up on the grill or in the oven. Brisket stands up to beautifully to the garlic, spices, and citrus that flavor this delicious dish.
Ways To Eat Brisket Carnitas
One of the reasons why I love this Brisket Carnitas recipe is for how incredibly versatile it is. Carnitas are traditionally served as tacos. I love scooping brisket carnitas into a blistered corn tortilla and adding my favorite toppings—guacamole, salsa, pickled onion and radish, and a little queso fresco. You can find my recipes for homemade guacamole and salsas here. I also love adding guacasalsa, a delicious mash-up of avocado, roasted vegetables, and citrus.
Carnitas can also be served as a filling for tortas, or with rice and beans. For a spicy Mexican breakfast, you can add brisket carnitas to chilaquiles or migas.
Warning: Your home will smell incredible as the meat is cooking, so making these on an empty stomach is not recommended!
Beverage Pairing
By: Olivia
Because the brisket is so tender, you can pair it with any clean and crisp wine. You’d be well off with a Sauvignon Blanc or Albariño. Both have high acidity which will cut through the meat and complement any fresh additions, such as pickled onions and lime. However, no one would fault you for cracking open your favorite beer to enjoy alongside the carnitas. Stop by Violet Wine and pick up something refreshing to enjoy with the meal (or even just while cooking it!)
Brisket Carnitas
Equipment
- Tortilla Press if making your own tortillas
Ingredients
For the meat:
- 3 pounds (1 ⅓ kilo) second-cut brisket*
- 1 tablespoon kosher salt
- 2 teaspoons cumin
- 1 teaspoon chile powder
- 1 teaspoon hot paprika
- 1 teaspoon Mexican oregano
- Juice of 2 small oranges
- Juice of 1 lime
- 6 cloves unpeeled garlic
For serving:
- Corn tortillas (recipe follows, or store-bought)
- Pickled onions or chopped raw onions
Salsa and/or guacamole - Queso fresco
- Fresh lime wedges
- Fresh cilantro chopped
Step by Step Instructions
For the carnitas:
Step 1
- Mix the dry spices together, and season the brisket, coating each side as evenly as you can.To the bottom of a large slow-cooker, add the orange juice, lime juice, and garlic cloves. Add the brisket, cover, and cook on low for 6-8 hours. The meat should be very tender, but not falling apart.If you do not have a slow-cooker, follow the same procedure, but add the ingredients to a heavy roasting pan, cover tightly with foil, and roast at 250°F (120°C), and baste every hour.
Step 2
- Next, caramelize the meat. This can be done on a hot grill, or by placing the meat on a wire rack over a lined sheet pan under a broiler. Grill or broil for 7-10 minutes on each side, or until crisp and deeply browned.Spoon off and discard as much of the fat from the braising liquid as you can. Shred the meat into the braising liquid, and serve with tortillas and desired toppings.
For the pickled onions:
- 1 red onion, thinly sliced
- 1 cup (235mL) boiling water
- ¼ cup (60mL) white vinegar
- 1 teaspoon kosher salt
- ½ teaspoon sugar
For homemade corn tortillas:
2 cups (180g) masa harina (I like the Masienda brand)1 ½ cup (350mL) warm water1 pinch kosher saltAdd the masa harina to a large bowl, and slowly add in the water while stirring with a wooden spoon. Knead until smooth (the dough should neither fall apart nor stick to your hand), adding more water if necessary. Form into small balls, and press between two sheets of parchment in a tortilla press. Cook on a hot griddle or cast-iron pan for 40-60 seconds per side, and set aside in a tortilla warmer or wrapped in a clean tea towel until ready to use. (They do not keep well, so do not cook more than a few hours ahead of time). 
