Mexican Pot Roast 2
| Yield: | 1 Servings |
| Categories: | Beef |
| 3 | lg | California or New Mexico chiles*<<OR>>; dried |
| 1/4 | c | Chili powder) |
| 1 1/4 | c | Dry red wine |
| 1/2 | c | Fresh orange juice |
| 1/4 | c | Balsamic or red wine vinegar |
| 4 | tb | Chopped garlic |
| 1 1/2 | tb | Seeded and minced serrano or jalapeno chil |
| 2 | ts | Ground cumin |
| 3/4 | ts | Ground cinnamon |
| 1 | tb | Fresh oregano <<OR>> |
| 1 1/2 | ts | Dried oregano |
| 2 | ts | Salt |
| 2 | lb | Onions,; thinly sliced |
| 1/3 | c | Golden raisins or currants |
| 3 | lb | Center-cut beef brisket; fat removed |
| Garnish | ||
| Tortillas, cilantro sprigs, lime wedges, | ||
| Sliced avocados | ||
| Queso fresco fresh feta cheese |
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