1. Cook chiles in a skillet over high heat 5 minutes or until fragrant, turning often. Remove stems and seeds from chiles. Place chiles in a large bowl; add 4 cups boiling water, and let stand 20 minutes. Drain.
2. Process chiles, vinegar, next 8 ingredients, and 3/4 tsp. salt in a blender or food processor until smooth, stopping to scrape down sides as needed.
3. Sprinkle pepper and remaining 2 ? tsp. salt over brisket. Place brisket in an extra-large zip-top plastic freezer bag or a large shallow dish. Pour chile mixture over brisket; rub brisket with chile mixture. Seal or cover, and chill 24 hours.
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|Serving Size: 1 Serving (665g)|
|Recipe Makes: 1|
|Calories from Fat: 11 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 320.7mg||11 %|
|Potassium 259.1mg||7 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 12.8g|
|Protein 3.1g||4 %|
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Calories per serving: 79
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