Mexican Pot Roast

Name: Mexican Pot Roast
Yield: Serves 6 to 8
Cuisine: Mexican
Ingredients: Fresh tortillas, cilantro sprigs, lime wedges, sliced avocados, and crumbled queso fresco or feta cheese for garnishing; 3 large dried California, New Mexico, or ancho chiles, or ¼ cup pure chile powder; 3 large dried California, New Mexico, or ancho chiles, or ¼ cup pure chile powder; 1¾ cups dry red wine; 1¼ cups fresh orange juice; ¼ cup balsamic or red wine vinegar; ¼ cup balsamic or red wine vinegar; 4 tablespoons chopped garlic; 1½ tablespoons seeded and minced serrano or jalapeño chile; 3 large dried California, New Mexico, or ancho chiles, or ¼ cup pure chile powder; 3 large dried California, New Mexico, or ancho chiles, or ¼ cup pure chile powder; ⅓ cup golden raisins or currants; ⅓ cup golden raisins or currants; Fresh tortillas, cilantro sprigs, lime wedges, sliced avocados, and crumbled queso fresco or feta cheese for garnishing; 3 pounds center-cut beef brisket, fat removed; Fresh tortillas, cilantro sprigs, lime wedges, sliced avocados, and crumbled queso fresco or feta cheese for garnishing; Fresh tortillas, cilantro sprigs, lime wedges, sliced avocados, and crumbled queso fresco or feta cheese for garnishing; Fresh tortillas, cilantro sprigs, lime wedges, sliced avocados, and crumbled queso fresco or feta cheese for garnishing; Fresh tortillas, cilantro sprigs, lime wedges, sliced avocados, and crumbled queso fresco or feta cheese for garnishing; 2 teaspoons ground cumin; 1½ tablespoons seeded and minced serrano or jalapeño chile; 1 tablespoon fresh oregano or 1½ teaspoons dried; ¾ teaspoon ground cinnamon; 2 teaspoons kosher or sea salt; 1 tablespoon fresh oregano or 1½ teaspoons dried; 2 pounds onions, thinly sliced; 2 teaspoons kosher or sea salt

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a south-of-the-border spin on a traditional pot roast, with sweet, spicy, and tart elements that offer a lot of flavor interest.

Ingredients

3 large dried California, New Mexico, or ancho chiles, or ¼ cup pure chile powder
1¾

Americas
Mexico
Spicy
Central America
Gluten-free

Method

Remove the stems and seeds from the dried chiles (if using) and rinse. In a small saucepan, cover the chiles with water. 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°F. In a blender or food processor,