| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
New text im, Beef |
1 |
Servings |
INGREDIENTS
| 3 |
lg |
California or New Mexico chiles*<<OR>>; dried |
| 1/4 |
c |
Chili powder) |
| 1 1/4 |
c |
Dry red wine |
| 1/2 |
c |
Fresh orange juice |
| 1/4 |
c |
Balsamic or red wine vinegar |
| 4 |
tb |
Chopped garlic |
| 1 1/2 |
tb |
Seeded and minced serrano or jalapeno chil |
| 2 |
ts |
Ground cumin |
| 3/4 |
ts |
Ground cinnamon |
| 1 |
tb |
Fresh oregano <<OR>> |
| 1 1/2 |
ts |
Dried oregano |
| 2 |
ts |
Salt |
| 2 |
lb |
Onions,; thinly sliced |
| 1/3 |
c |
Golden raisins or currants |
| 3 |
lb |
Center-cut beef brisket; fat removed Garnish– |
|
|
Tortillas, cilantro sprigs, lime wedges, |
|
|
Sliced avocados |
|
|
Queso fresco fresh feta cheese |
INSTRUCTIONS
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@ids2.idsonline.com (The Meades)
NOTES : * ancho if available
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