Mexican Style Brisket - cooking recipe

Ingredients

4 dried New Mexico chiles
2 small dried hot red chiles
1 1/2 cups dry red wine
1/4 cup wine vinegar
6 garlic cloves, peeled
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon ground cinnamon
3 lbs center cut beef brisket, surface fat trimmed
4 large about 1 3/4 lb onions, thinly sliced

Preparation

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 45-60 minute (omit this step if using powder)
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, basting occasionally.
Shred meat, mix with onion and juices.
Serve with cilantro, lime and sour cream to add to taste. Roll in tortillas for a burrito, or serve it over white rice.