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Marie's® Steak Carnitas and Chipotle Coleslaw
4 to 6 servings Medium
Total: Active:
PREVIOUS: Recipe Lab Draft #1: Coleslaw NEXT: Marie's® Asian Sesame Coleslaw

Ingredients (20)

For the steak carnitas:

  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 ¼ teaspoons cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 pounds flank steak
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 jalapeño peppers, seeded and chopped

Slaw ingredients:

  • 4 cups cabbage, thinly sliced
  • ½ onion, thinly sliced
  • ¾ cup Marie’s® Chipotle Coleslaw Dressing
  • Salt and ground black pepper, to taste

To assemble:

  • Corn or flour tortillas
  • 2 avocados, sliced
  • Handful of cilantro, chopped
  • 2 limes, sliced into wedges
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Nutritional Information
  • Calories632
  • Fat34.91g
  • Saturated fat10.19g
  • Trans fat
  • Carbs30.26g
  • Fiber13.16g
  • Sugar7.93g
  • Protein53.37g
  • Cholesterol156.02mg
  • Sodium1337.41mg
  • Nutritional Analysis per serving (4 servings) Powered by

This recipe from Marie’s® for spice-rubbed flank steak carnitas with onion, bell peppers, and jalapeños is served with tortillas, avocado slices, and coleslaw dressed with Marie’s® Chipotle Coleslaw Dressing.


  1. 1Prepare the spice rub: Mix chili powder, onion powder, cumin, garlic powder, cayenne pepper, salt, and pepper in a small bowl.
  2. 2Generously rub the spices over flank steak, coating it well. Place the steak in a large, heavy-bottomed pot with lid. Cover the steak with the chopped onion, green and red bell peppers, and jalapeño peppers. Cover with lid and cook on the stovetop on very low heat for 5-6 hours until tender and easy to pull apart. Remove meat from pot and pull apart with a fork, then place the shredded meat back into the pot.
  3. 3In a large serving bowl, toss together the cabbage, onion, and Marie’s® Chipotle Coleslaw Dressing until the cabbage is coated. Season with salt and pepper. Heat tortillas and serve with the steak, chipotle coleslaw, avocado slices, chopped cilantro, and lime wedges.
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