Serve with a bowl of nacho chips and a bottle of hot sauce on the side!
5 kilo beef, use flanks
1 tablespoon salt
2 teaspoons pepper
1/4 cup olive oil
1 large onion, chopped
2 stalks celery, minced
1 large carrot, minced
2 bay leaf
2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon ground cinnamon
1 (350-gram) can tomatoes
6 cups water
Make the carnitas: Season beef with salt and pepper. Add oil to a heavy-bottomed pot set over medium heat. Working in batches, place beef in the hot pan and sear all sides, about 5 minutes. Transfer to a large bowl and set aside.
Using the same pot, sauté onion, garlic, celery, and carrots until onions are translucent. Mix in spices and tomatoes until well incorporated.
Add beef back to the pan together with its juices. Add water, cover, and simmer over low heat for about 5 hours. Check occasionally and add water if the stock gets too thick.
Once the meat is tender, transfer to another container. Let cool. Set aside beef stock.
Transfer meat to a tray. Shred meat using two forks. Set aside.
Using the same pot, sauté rice for a bit. Add water and stock from making carnitas; stir. Cover and let rice cook for about 20 minutes, or until rice is done. (You can also prepare the rice in a rice cooker.)
Make the salsa: In a large bowl, add all ingredients and mix until well combined. Set aside until ready to use.
Assemble the rice bowl: Place rice in a bowl. Add carnitas and beans. Top with salsa, avocado slices, corn, and sour cream. Garnish with cheese, cilantro, and nacho chips.
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