Mexican pot roast 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | California or New Mexico chiles*<<OR>>; dried |
| ¼ | cup | Chili powder) |
| 1¼ | cup | Dry red wine |
| ½ | cup | Fresh orange juice |
| ¼ | cup | Balsamic or red wine vinegar |
| 4 | tablespoons | Chopped garlic |
| 1½ | tablespoon | Seeded and minced serrano or jalapeno chil |
| 2 | teaspoons | Ground cumin |
| ¾ | teaspoon | Ground cinnamon |
| 1 | tablespoon | Fresh oregano <<OR>> |
| 1½ | teaspoon | Dried oregano |
| 2 | teaspoons | Salt |
| 2 | pounds | Onions,; thinly sliced |
| ⅓ | cup | Golden raisins or currants |
| 3 | pounds | Center-cut beef brisket; fat removed Garnish-- |
| Tortillas, cilantro sprigs, lime wedges, | ||
| Sliced avocados | ||
| Queso fresco fresh feta cheese | ||
Directions
Remove the stems and the seeds from the dried chiles, if using. Rinse and place in a saucepan with water to cover. Bring to a boil, then remove from the heat, cover and let stand for 1 hour. Drain and set aside.
Preheat the oven to 350 degrees. In a blender or food processor, puree the softened chiles or chile powder with the wine, orange juice, vinegar, garlic, fresh chiles, ground spices, oregano and salt until smooth. Scatter half of the onions and raisins in a roasting pan and place the beef on top of them. Scatter the remaining onions and raisins over the beef and then pour on the chile mixture, spreading with a spatula to evenly coat the meat.
Cover the roasting pan tightly and bake until the brisket is very tender, about 4 hours. Shred the meat with a fork and mix with the onions and juices. Serve on warmed tortillas garnished with cilantro, a squeeze of lime, sliced avocados, queso fresco or crumbled fresh feta cheese.
Recipe By : COOKING RIGHT SHOW#CR9621 Posted to CHILE-HEADS DIGEST V3 #119 Date: Mon, 30 Sep 1996 08:36:44 -0400 From: kmeade@... (The Meades)
NOTES : * ancho if available