Best Beef Carnitas with Pickled Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Slow-braised beef shoulder becomes fork-tender and crispy, served with zesty pickled onions and warm corn tortillas for a show-stopping Mexican meal. This mexican-inspired beef ready in about 155 minutes pairs cut into 1-inch cubes beef chuck roast, large, chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.4 (9 ratings) Prep: 20 min Cook: 135 min Serves 4 Mexican cuisine 700 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lbs beef chuck cubes with salt and pepper, then add to the pot and sear for 5 minutes until browned on all sides.
  2. Step 2: Add 1 chopped onion and 3 minced garlic cloves to the pot, cooking for 2 minutes until fragrant. Stir in 1 tsp cumin, 1 tsp oregano, and 1 cup chicken broth, then bring to a simmer.
  3. Step 3: Cover and reduce heat to low. Simmer for 120 minutes, or until beef is fork-tender. Remove beef and set aside, then strain the cooking liquid and reserve.
  4. Step 4: In a small bowl, combine 1 sliced red onion, 1/2 cup white vinegar, 1/2 cup water, and 1 tbsp sugar to make pickled onions; let sit for 15 minutes.
  5. Step 5: Shred the cooked beef with two forks, then return to the Dutch oven. Add 1/4 cup lime juice and 1/2 cup reserved cooking liquid, and cook uncovered for 15 minutes until the liquid reduces and the beef becomes crispy.
  6. Step 6: Warm 8 corn tortillas in a dry skillet for 30 seconds per side. Serve the beef carnitas with pickled onions and 1/4 cup chopped cilantro.

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Frequently asked questions

How long does Best Beef Carnitas with Pickled Onions take to make?

Total time is about 155 minutes (20 min prep + 135 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Best Beef Carnitas with Pickled Onions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, chopped onion from drying out.

Can I substitute ingredients in Best Beef Carnitas with Pickled Onions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Best Beef Carnitas with Pickled Onions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Best Beef Carnitas with Pickled Onions?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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