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Mexican Pot Roast

Type: Meat
Courses: Main Course
Serves: 1 people

Recipe Ingredients

3 tablespoons 45mlDried California or New Mexico chiles - ancho if available (large)
  (or 1/4 cup chili powder)
1 1/4 cups 296mlDry red wine
1/2 cup 118mlFresh orange juice
1/4 cup 59mlBalsamic or red wine vinegar
4 tablespoons 60mlChopped garlic
1 1/2 tablespoons 22mlSeeded, minced serrano or jalapeno chiles
2 teaspoons 10mlGround cumin
3/4 teaspoon 3.8mlGround cinnamon
1 tablespoon 15mlFresh oregano
  (or 1 1/2 teaspoons dried oregano)
2 teaspoons 10mlSalt
2 lbs 908g / 32ozOnions - thinly sliced
1/3 cup 53g / 1.9ozGolden raisins or currants
3 lbs 1362g / 48ozCenter-cut beef brisket - fat removed
  Tortillas - warmed
  Cilantro sprigs
  Lime wedges
  Sliced avocados
  Queso fresco or fresh feta cheese

Recipe Instructions

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.

This recipe yields ?? servings.

COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9621 broadcast 09-23-1996) - Downloaded from their Web-Site -


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