Birria-Style Brisket

8 Servings

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Birria-Style Brisket Ingredients

4 Dried California or New	1 1/2 ts Ground cumin
1/4 c Chile powder	1 1/2 ts Dried oregano leaves
2 sm Dried hot chiles	1/2 ts Ground cinnamon
1 1/2 c Dry red wine	1 Piece (2.5-3 lbs) center cut
1/4 c Wine vinegar	4 lg (about 1 3/4 lb) onions;
6 Cloves garlic

Instructions for Birria-Style Brisket

Birria is a typical dish from the Zacatecas area of Mexico, often made with lamb. As always, the chile content can be adjusted upwards! Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil. Remove, cover and let stand until softened, about 45-60 min. Puree the chiles with the rest of the seasonings (everything except the beef and onions) until smooth. Place meat in a roasting pan, top with chile mixture and onions. Seal pan tightly with aluminum foil. Bake, covered, at 350F until brisket is very tender, about 4 hours. Shred meat, mix with onion and juices. Serve with cilantro, lime and sour cream to add to taste; or, roll in tortillas for a birria-burrito! CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized