Birria Style Brisket Recipe

• 4 x Dry California or possibly New
• 1/4 c. Chile pwdr
• 2 sm Dry warm chiles
• 1 1/2 c. Dry red wine
• 1/4 c. Wine vinegar
• 6 x Cloves garlic
• 1 1/2 tsp Grnd cumin
• 1 1/2 tsp Dry oregano leaves
• 1/2 tsp Grnd cinnamon
• 1 piece (2.5-3 lbs) center cut beef brisket, surface fat trimmed
• 4 lrg (about 1 3/4 lb) onions, thinly sliced

1. Birria is a typical dish from the Zacatecas area of Mexico, often made with lamb.
2. As always, the chile content can be adjusted upwards!
3. Remove and throw away stems and seeds from chiles.
4. Put in 1 quart water and bring to boil.
5. Remove, cover and let stand till softened, about 45-60 minutes.
6. Puree the chiles with the rest of the seasonings (everything except the beef and onions) till smooth.
7. Place meat in a roasting pan, top with chile mix and onions.
8. Seal pan tightly with aluminum foil.
9. Bake, covered, at 350F till brisket is very tender, about 4 hrs.
10. Shred meat, mix with onion and juices.
11. Serve with cilantro, lime and lowfat sour cream to add in to taste; or possibly, roll in tortillas for a birria-burrito!

california, chile pwdr, warm chiles, red wine, vinegar, garlic, cumin, oregano, cinnamon, center, onions

Taken from cookeatshare.com/recipes/birria-style-brisket-84652 (may not work)