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                            Mexican Pot Roast

Recipe By     : COOKING RIGHT SHOW#CR9621
Serving Size  : 1    Preparation Time :0:00
Categories    : New Text Import                  Beef
                Cooking Right Show               Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Large         California or New Mexico chiles*<<OR>> -- dried
     1/4  Cup           chili powder)
   1 1/4  Cups          dry red wine
     1/2  Cup           fresh orange juice
     1/4  Cup           balsamic or red wine vinegar
   4      Tablespoons   chopped garlic
   1 1/2  Tablespoons   seeded and minced serrano or jalapeno chil
   2      Teaspoons     ground cumin
     3/4  teaspoon      ground cinnamon
   1      tablespoon    fresh oregano <<OR>>
   1 1/2  teaspoons     dried oregano
   2      teaspoons     salt
   2      pounds        onions, -- thinly sliced
     1/3  cup           golden raisins or currants
   3      pounds        center-cut 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, sliced avocados, queso fresco or crumbled fresh feta cheese.

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NOTES : * ancho if available