* 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*<> -- 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 <> 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. - - - - - - - - - - - - - - - - - - NOTES : * ancho if available