Spicy southwestern beef

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.

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