Spicy Shredded Brisket

Use this spicy meat to fill tortillas for soft tacos and burritos. Or use it for quesadillas, tostadas, or taco salads.

• Ready In: 2 hrs 15 mins
• Yields: 6 cups

Ingredients

• 3 -4  lbs beef brisket
• 1⁄4 cup  vegetable oil
• 1  quart water
• 4 -5  cloves garlic
• 3  tablespoons dried oregano
• 1  teaspoon salt
• 1  teaspoon pepper
• 3  tablespoons flour
• 3  tablespoons chili powder
• 1  tablespoon  ground red pepper
• 1  teaspoon ground cumin
• 1 (16 ounce) jar salsa
• 2 (4 1/2ounce) cans  chopped green chilies

Directions

1. Brown brisket in hot oil in a large Dutch oven.
2. Add 1 quart water and next 4 ingredients; bring to a boil.
3. Cover, reduce heat, and simmer 2 hours or until meat is very tender.
4. (You can put this in a crockpot instead and cook it on low for 7-8 hours, checking water.) Drain, reserving 1 1/4 cups drippings in pan.
5. Shred meat into bite-size pieces.
6. Whisk flour and next 3 ingredients into reserved drippings; cook mixture, whisking constantly, over medium heat until thickened.
7. Stir in salsa and green chiles; simmer, stirring occasionally, 15 minutes or until thoroughly heated.
8. Stir in meat; cook, stirring occasionally, just until thoroughly heated.
9. Yield: 6 1/2 cups.