Recipe - Spicy Southwestern Beef

One fourth cup Vegetable oil
1 Beef brisket; (3 to 4 lb)
1 qt Water
1 tablespoon Minced garlic
2 tablespoon Dried oregano
1 teaspoon Salt
1 teaspoon Pepper
3 tablespoon Flour
3 tablespoon Chili powder
1 tablespoon Red pepper flakes
1 teaspoon Ground cumin
1 Jar salsa; (18 oz)
1 cn Chopped green chiles; (4.8
oz)

Heat oil in large Dutch oven. Brown beef brisket in oil. Add water, garlic,
oregano, salt and pepper. Bring to a boil. Cover, reduce heat and simmer
until very tender, about 2 One half hours. Drain, reserving 1 One fourth cups drippings
in pan. Shred beef into bitesize pieces. Whisk flour and next 3
ingredients into reserved drippings. Stir in salsa and chiles. Simmer 15
minutes. Stir in meat. Use to fill tortillas for tacos, quesadillas or
burritos. Yield: 6 cups.

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