Prep 30 mins
Cook 3 hrs
From EatingWell Magazine. I used dried chiles I had on hand, which turned out to be ancho & pasilla - both a low-heat-level chile. I found the spice level perfect, but if you like spicier, use chile(s) with more heat. Try this with tortillas or as a filling for enchiladas or tamales. Or serve as-is with rice and a salad.
- 6 dried chilies, stemmed and seeded (New Mexico, Anaheim or Ancho)
- 1 (14 ounce) canfire-roasted diced tomatoes
- 1 large onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 12 ounces lager beer
- 1 tablespoon canola oil
- 2 -2 1⁄2 lbs beef brisket, trimmed of excess fat
- 1 (15 ounce) can pinto beans, rinsed & drained
- Tear chiles into pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
- Preheat oven to 350°F.
- Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a blender or food processor. Process until smooth. Transfer back to bowl from chiles and stir in beer.
- Heat oil in a large Dutch oven over medium heat. Add brisket and brown on both sides, about 3-4 minutes per side.
- Pour the chile sauce over the meat and bring to a simmer.
- Cover, transfer to the oven and bake for 2 hours.
- Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.
- Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.