Mexican Style Brisket

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This is a great way to cook brisket. as always, you can add more chiles! this recipe came to me in an email, but the author's name was not listed. i would like to thank him for a great recipe nonetheless! i make it in the pressure cooker to save time, but it taste slightly better when slow cooked in the oven. plus, the smell in the house is to die for!!

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Steps

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Remove and discard stems and seeds from chiles.

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Put in 1 qt water and bring to boil.

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Remove , cover and let stand until softened , about 45-60 minute.

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Puree the chiles with the rest of the seasonings until smooth.

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Place meat in a roasting pan , top with chile mixture and onions.

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Seal pan tightly with aluminum foil.

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Bake , covered , at 350f until brisket is very tender , about 4 hours , basting occasionally.

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Shred meat , mix with onion and juices.

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Serve with cilantro , lime and sour cream to add to taste.

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Roll in tortillas for a burrito , or serve it over white rice.

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Ingredients

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dried new mexico chiles, dried hot red chiles, dry red wine, wine vinegar, garlic cloves, ground cumin, dried oregano leaves, ground cinnamon, beef brisket, onions