Receta Mexican Pot Roast 2
by Global Cookbook

Avg. 0/5 0 votos


	Raciónes: 1

Ingredientes

3 lrg Dry California or possibly New Mexico chiles ancho if available (or possibly 1/4 c. chili pwdr)
1 1/4 c. Dry red wine
1/2 c. Fresh orange juice
1/4 c. Balsamic or possibly red wine vinegar
4 Tbsp. Minced garlic
1 1/2 Tbsp. Seeded, chopped serrano or possibly jalapeno chiles
2 tsp Grnd cumin

3/4 tsp Grnd cinnamon
1 Tbsp. Fresh oregano (or possibly 1 1/2 tsp. dry oregano)
2 tsp Salt
2 lb Onions thinly sliced
1/3 c. Golden brown raisins or possibly currants
3 lb Center-cut beef brisket fat removed Tortillas warmed Cilantro sprigs Lime wedges Sliced avocados Queso fresco or possibly fresh feta cheese

Remove the stems and the seeds from the dry 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 possibly food processor, puree the softened chiles or possibly chile pwdr with the wine, orange juice, vinegar, garlic, fresh chiles, grnd spices, oregano and salt till 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 mix, spreading with a spatula to proportionately coat the meat.
Cover the roasting pan tightly and bake till the brisket is very tender, about 4 hrs. 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 possibly crumbled fresh feta cheese.