*  Exported from  MasterCook II  *
                             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
                         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