Spicy Carrot Carnitas

It may be in the middle of April Showers but it is never to early to celebrate CINCO DE MAYO!!!!

Mexican or Spanish food is always a winner for dinner in my house. These SPICY CARROT CARNITAS have now added another plant based Mexican dish that I can enjoy on a regular basis.

Full of Beta-Carotene Rich Carrots and slow cooked to perfection in an aromatic bath of chipotle peppers and taco seasoning. The citrus rich orange juice adds a sweet but savory flavor to the carrots which is only enhanced when sauteed to achieve the perfect amount of crispiness. The Avocado Cilantro Creme pairs well by providing a perfect cooling contrast to the SPICY heat of the Carnitas.

Packed full of nutrition, these Carnitas are a perfect substitute for the classic Mexican dish. A must have when Jackfruit is out of reach or you are just craving something different! Place them in a tortilla or on top of some Spanish rice. These Carnitas will surprise your taste buds!

 

 

  • CARROTS

    Lower Cholesterol

    Rich in Potassium

    BOOSTS Immune System through Anti Bacterial and Anti Septic Abilities

    Beta-Carotene Linked to Reduction of Cancers

    Lowers Macular Degeneration

    Reduces Stroke Risk

  • AVOCADO

    High In “healthy fats” which Block Arteriosclerosis

    Lower Risk of Metabolic Syndrome

    Beneficial for Glowing Hair, Skin, and Nails

    Phytochemicals beneficial in Cancer Prevention

    Healthy Fats aid in Satiety for Weight Loss

    Best Fruit Source of Fiber

  • CILANTRO

    Rids body of Toxic Metals

    Protects Against Oxidative Stress

    Helps control Blood Sugar Levels

    Prevents UTI’s

    Helps protect against Food Poisioning


Spicy Carrot Carnitas
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A flavorful carotene packed alternative to the classic Mexican dish. A tasty bath gives these carrots an aroma and soft and crispy texture consistent to the "little meats" dish.
Servings Prep Time
8-12 tacos 10 min
Cook Time
40 min
Servings Prep Time
8-12 tacos 10 min
Cook Time
40 min
Spicy Carrot Carnitas
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
A flavorful carotene packed alternative to the classic Mexican dish. A tasty bath gives these carrots an aroma and soft and crispy texture consistent to the "little meats" dish.
Servings Prep Time
8-12 tacos 10 min
Cook Time
40 min
Servings Prep Time
8-12 tacos 10 min
Cook Time
40 min
Ingredients
Avocado Cilantro Sauce
Servings: tacos
Instructions
Carrot Carnitas
  1. In a medium sauce pan on medium heat combine orange juice, water, minced garlic, vegetable bouillon, lemon juice, lime juice, chipotle peppers and taco seasoning. Whisk and bring to a simmer.
  2. Add in shredded carrots. Let the mixture cook for 20-25min or until the broth has cooked down and the carrots are tender.
  3. Heat a skillet with a drizzle of olive oil.
  4. Place boiled carrots into pan and saute until a crispy texture has achieved.
  5. Assemble tacos with a heated tortilla and a layer of black beans. Top off with cooked carrots and a drizzle of prepared avocado sauce. You can also enjoy the carnitas with rice or in a burrito.
Avocado Cilatro Creme
  1. Blend all ingredients. Place in the fridge to cool until ready to serve.
Recipe Notes

* Substitute bouillon cubes or vegetable broth instead of water.

**Can omit or lessen amount if you prefer a less spicy taste.

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