Recipe - Mexican Pot Roast 2

3 lg California or New Mexico
chiles*OR; dried
One fourth cup Chili powder)
1 One fourth cup Dry red wine
One half cup Fresh orange juice
One fourth cup Balsamic or red wine vinegar
4 tablespoon Chopped garlic
1 One half tablespoon Seeded and minced serrano
or jalapeno chil
2 teaspoon Ground cumin
Three fourths teaspoon Ground cinnamon
1 tablespoon Fresh oregano OR
1 One half teaspoon Dried oregano
2 teaspoon Salt
2 pound Onions,; thinly cut or sliced up
1/3 cup Golden raisins or currants
3 pound Centercut beef brisket;
fat removed
Garnish
Tortillas, cilantro sprigs,
lime wedges,
Sliced avocados
Queso fresco fresh feta
cheese

Remove the stems and the seeds from the dried chiles, if using. Rinse and
place in a saucepan with water to cover. Bring to a boil, then remove from
the heat, cover and let stand for 1 hour. Drain and set aside.

Preheat the oven to 350 degrees. In a blender or food processor, puree the
softened chiles or chile powder with the wine, orange juice, vinegar,
garlic, fresh chiles, ground spices, oregano and salt until smooth. Scatter
half of the onions and raisins in a roasting pan and place the beef on top
of them. Scatter the remaining onions and raisins over the beef and then
pour on the chile mixture, spreading with a spatula to evenly coat the
meat.

Cover the roasting pan tightly and bake until the brisket is very tender,
about 4 hours. Shred the meat with a fork and mix with the onions and
juices. Serve on warmed tortillas garnished with cilantro, a squeeze of
lime, cut or sliced up avocados, queso fresco or crumbled fresh feta cheese.

Recipe By : COOKING RIGHT SHOW#CR9621

Posted to CHILEHEADS DIGEST V3 #119

Date: Mon, 30 Sep 1996 08:36:44 0400

From: kmeade@ids2.idsonline.com (The Meades)

NOTES : * ancho if available