Mexican Style Brisket

Total Time
5hrs
Prep 1 hr
Cook 4 hrs

This is a great way to cook brisket. As always, you can add more chiles! This recipe came to me in an email, but the author's name was not listed. I would like to thank him for a great recipe nonetheless! I make it in the pressure cooker to save time, but it taste slightly better when slow cooked in the oven. Plus, the smell in the house is to die for!

Ingredients Nutrition

Directions

  1. Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil.
  2. Remove, cover and let stand until softened, about 45-60 minute (omit this step if using powder)
  3. Puree the chiles with the rest of the seasonings (everything except the beef and onions)until smooth.
  4. Place meat in a roasting pan, top with chile mixture and onions.
  5. Seal pan tightly with aluminum foil.
  6. Bake, covered, at 350F until brisket is very tender, about 4 hours, basting occasionally.
  7. Shred meat, mix with onion and juices.
  8. Serve with cilantro, lime and sour cream to add to taste. Roll in tortillas for a burrito, or serve it over white rice.

Reviews

(3)
Most Helpful

This is a great recipe. It is easy to make, and the flavor is amazing. It is especially good served with homemade tortillas. The one caution I would mention is to puree the garlic & chilies in a small amount of the liquid. I have found that it needs 4 hours to cook. Be sure to check the level of liquid after about 3 hours. The first time I made it, the pan went dry; last night I had to reduce the liquid on the stovetop because there was too much (I did increase it a little because my brisket was bigger). We will be making this frequently.

Jesusan June 07, 2011

Made this last night and I thought it was very good. However, SO, a latino, thought the subtle taste of the wine and vinegar weren't authentic so next time I'll omit them add 2 more New Mexico Chiles and water for the wine and vinegar amounts. You weren't kidding, the smell in the house when this was cooking is very good!!

Love to Eat!! April 15, 2009

this is a wonderful recipe . i was looking for a new & different way to cook brisket. what a treat . i used chiles from a jar as i didn`t have the extra time to prepare fresh ones. the meat is so tender it shreds. can be served in warm tortillas with rice & beans ! my family loved it & i have e-mailed the recipe to several friends ! thank you

kathypage6 March 16, 2009

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