Mexican Pot Roast

• 3 chilies, ancho if available (large dried California & New Mexico , 1/4 cup chili powder fine too)
• 1 14 cups dry red wine
• 12 cup orange juice, fresh
• 14 cup balsamic vinegar (red wine OK)
• 4 tablespoons garlic, chopped
• 1 12 tablespoons serrano chilies, seeded, minced (jalapeno fine too)
• 2 teaspoons cumin, ground
• 34 teaspoon cinnamon, ground
• 1 tablespoon oregano, fresh (1 1/2 teaspoons dried oregano fine too)
• 2 teaspoons salt
• 2 lbs onions, thinly sliced
• 13 cup golden raisin (currants fine too)
• 3 lbs beef brisket, center-cut, fat removed

1. Remove the stems and the seeds from the dried chiles, if using.
2. Rinse and place in a saucepan with water to cover.
3. Bring to a boil, then remove from the heat, cover and let stand for 1 hour.
4. Drain and set aside.
5. Preheat the oven to 350 degrees.
6. 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.
7. Scatter half of the onions and raisins in a roasting pan and place the beef on top of them.
8. 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.
9. Cover the roasting pan tightly and bake until the brisket is very tender, about 4 hours.
10. Shred the meat with a fork and mix with the onions and juices.

chilies, red wine, orange juice, balsamic vinegar, garlic, serrano chilies, cumin, cinnamon, oregano, salt, onions, golden raisin, beef brisket

Taken from www.food.com/recipe/mexican-pot-roast-374908 (may not work)