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Ingredients

• Cooking Time: 200
• Servings: 8
• Preparation Time: 30
• 6 large dried ancho chiles
• 6 ounces bacon, diced
• 1 1/4 lbs onions, chopped (about 4 cups)
• 5 lbs flat-cut beef brisket, cut into 2 1/2- to 3-inch cubes (also called first-cut)
• 1 teaspoon kosher salt
• 6 large garlic cloves, peeled
• 2 tablespoons chili powder
• 2 teaspoons cumin seeds
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1 1/2 teaspoons coarse kosher salt
• 1 1/2 (10 ounce) cans fire-roasted diced tomatoes and green chilies (1 3/4 cups)
• 1 (12 ounce) bottle mexican beer
• 1 (7 ounce) can diced roasted green chilies
• 1/2 cup finely chopped fresh cilantro stem
• 4 cups seeded peeled butternut squash (1 1/2- to 2-inch chunks, from 3 1/2-pound squash) or potatoes
• Garnishes
• fresh cilantro leaves
• chopped red onion
• diced avocado
• shredded monterey jack cheese
• warm corn tortilla or flour tortilla

Description

This Is A Great Recipe On The Cover Of Bon Appetit, October 2008. The Family Had Requested This After Seeing The Magazine Lying Around. I Used 1 Tsp Ancho Powder For Each Pepper Used. Plus Instead Of ..

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