Birria-style brisket
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Birria-style brisket
  Brisket    Meat  
Last updated 6/12/2012 1:08:43 AM. Recipe ID 35343. Report a problem with this recipe.
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      Title: Birria-style brisket
 Categories: Meat
      Yield: 8 Servings
 
      4    Dried California or New
           -Mexico chiles -or-
    1/4 c  Chile powder
      2 sm Dried hot chiles
  1 1/2 c  Dry red wine
    1/4 c  Wine vinegar
      6    Cloves garlic
  1 1/2 ts Ground cumin
  1 1/2 ts Dried oregano leaves
    1/2 ts Ground cinnamon
      1    Piece (2.5-3 lbs) center cut
           -beef brisket; surface fat
           -trimmed
      4 lg (about 1 3/4 lb) onions;
           -thinly sliced
 
  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
  45-60 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 birria-burrito!
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe




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Recipe ID 35343 (Apr 03, 2005)

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