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Brisket Carnitas

These addictive brisket carnitas feature tender, juicy morsels of meat with tantalizingly crispy, roasted edges. 
Print Recipe
Meal Type Main Dish
Servings 8

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 medium garlic cloves, unpeeled

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
      Place the sliced onion in a glass container, and sprinkle the salt and sugar over it. Add the vinegar, and pour the boiling water over the onions.
      If desired, add whole garlic cloves and/or peppercorns. Serve after 30 minutes, or store in an airtight container in the refrigerator for up to a week.

    For homemade corn tortillas:

    • 2 cups (180g) masa harina (I like the Masienda brand)
      1 ½ cup (350mL) warm water
      1 pinch kosher salt
      Add 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).