Mexican Style Brisket

• 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

1. Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil.
2. Remove, cover and let stand until softened, about 45-60 minute (omit this step if using powder)
3. Puree the chiles with the rest of the seasonings (everything except the beef and onions)until smooth.
4. Place meat in a roasting pan, top with chile mixture and onions.
5. Seal pan tightly with aluminum foil.
6. Bake, covered, at 350F until brisket is very tender, about 4 hours, basting occasionally.
7. Shred meat, mix with onion and juices.
8. Serve with cilantro, lime and sour cream to add to taste. Roll in tortillas for a burrito, or serve it over white rice.

mexico chiles, chiles, red wine, wine vinegar, garlic, ground cumin, oregano, ground cinnamon, center, onions

Taken from www.food.com/recipe/mexican-style-brisket-121044 (may not work)