Spicy southwestern beef
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 1 | Beef brisket; (3 to 4 lb) | |
| 1 | quart | Water |
| 1 | tablespoon | Minced garlic |
| 2 | tablespoons | Dried oregano |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| 3 | tablespoons | Flour |
| 3 | tablespoons | Chili powder |
| 1 | tablespoon | Red pepper flakes |
| 1 | teaspoon | Ground cumin |
| 1 | Jar salsa; (18 oz) | |
| 1 | can | Chopped green chiles; (4.8 oz) |
Directions
Heat oil in large Dutch oven. Brown beef brisket in oil. Add water, garlic, oregano, salt and pepper. Bring to a boil. Cover, reduce heat and simmer until very tender, about 2½ hours. Drain, reserving 1 ¼ cups drippings in pan. Shred beef into bite-size pieces. Whisk flour and next 3 ingredients into reserved drippings. Stir in salsa and chiles. Simmer 15 minutes. Stir in meat. Use to fill tortillas for tacos, quesadillas or burritos. Yield: 6 cups.
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