 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 5 |
|
Use this spicy meat to fill tortillas for soft tacos and burritos. Or use it for quesadillas, tostadas, or taco salads. Ingredients:
3 -4 lbs beef brisket |
1/4 cup vegetable oil |
1 quart water |
4 -5 cloves garlic |
3 tablespoons dried oregano |
1 teaspoon salt |
1 teaspoon pepper |
3 tablespoons flour |
3 tablespoons chili powder |
1 tablespoon ground red pepper |
1 teaspoon ground cumin |
1 (16 ounce) jar salsa |
2 (4 1/2 ounce) cans chopped green chilies |
Directions:
1. Brown brisket in hot oil in a large Dutch oven.
2. Add 1 quart water and next 4 ingredients; bring to a boil.
3. Cover, reduce heat, and simmer 2 hours or until meat is very tender.
4. (You can put this in a crockpot instead and cook it on low for 7-8 hours, checking water.) Drain, reserving 1 1/4 cups drippings in pan.
5. Shred meat into bite-size pieces.
6. Whisk flour and next 3 ingredients into reserved drippings; cook mixture, whisking constantly, over medium heat until thickened.
7. Stir in salsa and green chiles; simmer, stirring occasionally, 15 minutes or until thoroughly heated.
8. Stir in meat; cook, stirring occasionally, just until thoroughly heated.
9. Yield: 6 1/2 cups.
|
|