|I’m the first to admit these are not “authentic” carnitas. The traditional ones are made using a pork roast. I make those as well, but I’ve gotten to like the beef version a bit better, because I can get them more tender. The tenderness comes from the fact that they are marinated for a full 24 hours before cooking. I love these things, which in Spanish means “little meats” due to the fact that the meat is cubed. I eat mine rolled in tortillas with an avocado slice and salsa, but they work just fine as a main dish with tortillas on the side. If you want to get all authentic-y about it, just substitute a pork loin roast for the sirloin.|
|2 lb.||Sirloin steak, ¾” – 1” thick, cut into 1”x1” cubes|
|½ cup||Canola or peanut oil|
|½ cup||Soy sauce|
|2 Tbs||Dried oregano|
|5||Garlic cloves, minced|
|2 Tbs||Canola or peanut oil|
|1 medium||Yellow or white onion, sliced and separated into rings|
|5||Anaheim (long green) chiles, seeded and sliced into strips|
|Combine ½ cup oil, soy sauce, lime juice, oregano and garlic in a large bowl. Add steak cubes; toss to coat. Cover and refrigerate for 24 hours.
Heat 2 Tbs. oil in a large skillet on high heat; sauté drained steak cubes until well done and starting to crisp on surfaces. Remove meat from skillet, allowing oil and juices to remain.
Sauté onion rings and chile strips until onion becomes soft and nearly translucent. Reduce heat to low, and add meat back to skillet. Toss together with onions and chiles. Serve warm with tortillas.