| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Dutch |
Barbara3 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 1 |
|
Beef brisket; (3 to 4 lb) |
| 1 |
qt |
Water |
| 1 |
tb |
Minced garlic |
| 2 |
tb |
Dried oregano |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 3 |
tb |
Flour |
| 3 |
tb |
Chili powder |
| 1 |
tb |
Red pepper flakes |
| 1 |
ts |
Ground cumin |
| 1 |
|
Jar salsa; (18 oz) |
| 1 |
cn |
Chopped green chiles; (4.8 oz) |
INSTRUCTIONS
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 2 1/2 hours. Drain, reserving 1 1/4 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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