Ingredients
- 3 lrg Dry California or possibly New Mexico chiles ancho if available
- Â Â (or possibly 1/4 c. chili pwdr)
- 1Â 1/4 c. Dry red wine
- 1/2 c. Fresh orange juice
- 1/4 c. Balsamic or possibly red wine vinegar
- 4 Tbsp. Minced garlic
- 1Â 1/2 Tbsp. Seeded, chopped serrano or possibly jalapeno chiles
- 2 tsp Grnd cumin
- 3/4 tsp Grnd cinnamon
- 1 Tbsp. Fresh oregano
- Â Â (or possibly 1 1/2 tsp. dry oregano)
- 2 tsp Salt
- 2 lb Onions thinly sliced
- 1/3 c. Golden brown raisins or possibly currants
- 3 lb Center-cut beef brisket fat removed
- Â Â Tortillas warmed
- Â Â Cilantro sprigs
- Â Â Lime wedges
- Â Â Sliced avocados
- Â Â Queso fresco or possibly fresh feta cheese
Description
Remove The Stems And The Seeds From The Dry 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…
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