Recipe - Birria-Style Brisket

4 Dried California or New
Mexico chiles or
One fourth cup Chile powder
2 small Dried hot chiles
1 One half cup Dry red wine
One fourth cup Wine vinegar
6 Cloves garlic
1 One half teaspoon Ground cumin
1 One half teaspoon Dried oregano leaves
One half teaspoon Ground cinnamon
1 Piece (2.53 lbs) center cut
beef brisket; surface fat
trimmed
4 lg (about 1 Three fourths lb) onions;
thinly cut or sliced up

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 4560 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
birriaburrito!

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.