Yield: 1 servings
Measure | Ingredient |
---|---|
¼ cup | Vegetable oil |
1 \N | Beef brisket; (3 to 4 lb) |
1 quart | Water |
1 tablespoon | Minced garlic |
2 tablespoons | Dried oregano |
1 teaspoon | Salt |
1 teaspoon | Pepper |
3 tablespoons | Flour |
3 tablespoons | Chili powder |
1 tablespoon | Red pepper flakes |
1 teaspoon | Ground cumin |
1 \N | Jar salsa; (18 oz) |
1 can | Chopped green chiles; (4.8 oz) |
Heat oil in large Dutch oven. Brown beef brisket in oil. Add water, garlic, oregano, salt and pepper. Bring to a boil. Cover, reduce heat and simmer until very tender, about 2½ hours. Drain, reserving 1 ¼ cups drippings in pan. Shred beef into bite-size pieces. Whisk flour and next 3 ingredients into reserved drippings. Stir in salsa and chiles. Simmer 15 minutes. Stir in meat. Use to fill tortillas for tacos, quesadillas or burritos. Yield: 6 cups.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.