What's for Dinner

I often get asked about what I am making for dinner. Well, tonight I am making Beef Style Carnitas. Thought I might share.

Carnita-Style Beef With Roasted Peppers and Onions
INGREDIENTS FOR 8 SERVINGS:
2 Boneless Chuck Roasts (2 – 3 lbs. Each)
6 Tbs. Olive Oil, Divided
2 Tbs. plus 2 tsp. Cumin, Divided
Salt and Pepper
2 Cans (4.5 oz.) Chopped Green Chilies
¼ C. Chili Powder
2 tsp. Dried Oregano
8 Large Garlic Cloves, Minced
1 Qt. Chicken Broth
2 Large Onions, Cut into wedges
3 Large Multicolor Bell peppers, Cut into Stripes
24 Medium Flour Tortillas
1 Container of Sour Cream
Fresh Cilantro
3 Limes, Cut into Wedges
INSTRUCTIONS:
Adjust oven racks to lowest and middle positions and heat oven to 450 degrees. Heat a large heavy roasting pan over two burners on low heat. Meanwhile, place roasts in a large bowl, coat with 2 Tbs. oil, and season with 2 Tbs. Cumin and a generous sprinkling of salt and pepper. In a separate bowl, mix chilies, chili powder, remaining 2 tsp. cumin, and oregano. A few minutes before searing, increase heat to a strong medium high heat until wisps of smoke start to rise from pan. Add roast and sear, turning only once, until both sides form an impressive brown crust, about 8 minutes total. Transfer roast to a plate,; set aside. Add garlic to pan and cook, stirring, until fragrant and golden, about 30 seconds. Add chili mixture and cook, stirring to intensify flavor, another 30 seconds. Add chicken broth, bring to a simmer, and return roast and any juices on plate to pan. Using two potholders to protect hands, place a sheet of heavy duty foil over pan, pressing down on foil so that it touches roasts. Seal foil around edges and repeat with second sheet of foil to seal completely. Continue cooking on medium high heat until juices bubble. Set pan on middle oven rack and cook for a total of 1 hour and 45 minutes. Meanwhile, about 30 minutes before roasts are done, toss onions and peppers with remaining ¼ cup oil and sprinkle generously with salt and pepper. Spread on baking sheet, place on bottom oven rack, cook until crisp – tender, about 30 minutes. When roasts a re done, remove from oven, cool and shred meat into bite-size pieces. Set peppers, onions and meat aside, covered in a warm place, while you cook the tortillas. You can microwave the tortillas, but it is good to oven steam them. Lower oven temperature to 350 degrees. Lay a damp paper towel on a 24 x 18 inch piece of foil. Set 2 stacks of 4 flour tortillas each side by side on towel. Cover with another damp paper towel and seal foil completely. Make 2 more packages in same manner. Warm in oven until steamy, about 5 minutes. Place meat, peppers, and onions on a platter and serve with warm tortillas, bowls of sour cream, cilantro sprigs, and lime wedges. Also can serve with Guacamole.