Spicy Mexican-Style Braised Brisket
Discover the rich, savory flavors of this Spicy Mexican-Style Braised Brisket recipe that brings the warmth of traditional Mexican cooking to your kitchen. This dish combines the robust taste of tender brisket with a vibrant chile sauce, enhanced by the aromatic blend of garlic, cumin, and oregano. Although you can prepare this dish in a pressure cooker for a quicker meal, I highly recommend slow-cooking it in the oven to allow the flavors to meld beautifully. The enticing aroma will fill your home, making it a perfect choice for family gatherings or flavorful weeknight dinners. Serve it with fresh cilantro, tangy lime, and creamy sour cream, and let everyone customize their plates. Wrap it in tortillas or serve over fluffy white rice for a satisfying and delicious meal.
N/A
Servings
519
Calories
10
Ingredients
Ingredients
Dried New Mexico chiles
4 (stems and seeds removed)
Small dried hot red chiles
2 (stems and seeds removed)
Dry red wine
1 1/2 cups (none)
Wine vinegar
1/4 cup (none)
Garlic cloves
6 (peeled)
Ground cumin
1 1/2 teaspoons (none)
Dried oregano leaves
1 1/2 teaspoons (none)
Ground cinnamon
1/2 teaspoon (none)
Center cut beef brisket
3 lbs (surface fat trimmed)
Onions
4 large (about 1 3/4 lbs) (thinly sliced)
Instructions
1
Begin by removing the stems and seeds from the dried New Mexico and hot red chiles. In a saucepan, bring 1 quart of water to a boil and add the chiles. Once boiling, remove from heat, cover, and let stand for about 45-60 minutes to soften. If using powdered chiles, you can skip this step.
2
Once the chiles are softened, drain them and transfer them to a blender along with 1 1/2 cups of dry red wine, 1/4 cup of wine vinegar, garlic cloves, ground cumin, dried oregano, and ground cinnamon. Blend until smooth.
3
Preheat your oven to 350°F (175°C). Place the trimmed brisket in a roasting pan, then pour the chile mixture over the top, making sure to cover the meat evenly. Add the thinly sliced onions on top of the brisket.
4
Cover the roasting pan tightly with aluminum foil to create a steaming environment for the brisket.
5
Bake in the preheated oven for about 4 hours, or until the brisket is very tender. Remember to baste the brisket with the juices every hour to ensure it remains moist and flavorful.
6
Once tender, remove the brisket from the oven and let it rest for a few minutes. Shred the meat using two forks and mix it with the onions and juices from the pan.
7
To serve, garnish with fresh cilantro, lime wedges, and sour cream, allowing everyone to add their preferred toppings. Enjoy your brisket as a burrito rolled in warm tortillas or served over white rice.
Nutrition Information
40g
Fat
16g
Carbs
34g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Mexican-Style Braised Brisket?
It is a rich, savory dish that combines tender beef brisket with a vibrant chile sauce made from New Mexico and hot red chiles, garlic, and traditional Mexican spices.
What type of meat is used in this recipe?
The recipe calls for 3 lbs of center-cut beef brisket with the surface fat trimmed.
How long does it take to cook the brisket in the oven?
The brisket should be baked for approximately 4 hours until it is very tender.
What is the recommended oven temperature?
The oven should be preheated and set to 350°F (175°C).
Can I use a pressure cooker for this brisket?
Yes, you can use a pressure cooker for a quicker meal, although slow-cooking in the oven is recommended for better flavor development.
Which dried chiles are needed for the sauce?
You will need 4 dried New Mexico chiles and 2 small dried hot red chiles.
How do I prepare the dried chiles?
Remove the stems and seeds, then soak them in 1 quart of boiling water for 45 to 60 minutes until softened.
Can I use powdered chiles instead of dried ones?
Yes, if using powdered chiles, you can skip the soaking and boiling step.
What liquids are used to make the chile sauce?
The sauce uses 1 1/2 cups of dry red wine and 1/4 cup of wine vinegar blended with the softened chiles.
What aromatics and spices are included in the sauce?
The sauce is flavored with 6 garlic cloves, 1 1/2 teaspoons of ground cumin, 1 1/2 teaspoons of dried oregano, and 1/2 teaspoon of ground cinnamon.
How many onions are required?
The recipe requires 4 large onions, which is approximately 1 3/4 lbs, thinly sliced.
Should the roasting pan be covered while baking?
Yes, the pan should be covered tightly with aluminum foil to create a steaming environment.
Is basting necessary during the cooking process?
Yes, you should baste the brisket with its juices every hour to keep it moist and flavorful.
How should I shred the meat?
Once the brisket is tender, remove it from the oven and use two forks to shred the meat.
What should I do with the pan juices and onions after cooking?
The shredded meat should be mixed back in with the onions and the juices remaining in the roasting pan.
How is this Mexican-style brisket typically served?
It can be served as a burrito rolled in warm tortillas or served over fluffy white rice.
What are the recommended garnishes for this dish?
Fresh cilantro, lime wedges, and sour cream are the suggested toppings.
How many calories are in a serving of this brisket?
Each serving contains approximately 519 calories.
What is the fat content per serving?
There are 40g of fat per serving.
How much protein does this dish provide?
The dish provides 34g of protein per serving.
How many carbohydrates are in a serving?
There are 16g of carbohydrates per serving.
Is this recipe suitable for family gatherings?
Yes, it is a perfect choice for family gatherings because it can be customized with various toppings.
What type of wine is best for the sauce?
A dry red wine is specified for the blending mixture.
How much garlic is used in the recipe?
The recipe uses 6 peeled garlic cloves.
Is the beef brisket trimmed before cooking?
Yes, the surface fat should be trimmed from the 3 lbs of brisket before preparation.
What role does the cinnamon play in the recipe?
A small amount of ground cinnamon adds a warm, traditional aromatic layer to the spicy sauce.
How do I ensure the brisket doesn't dry out?
By covering the pan tightly with foil and basting the meat hourly, you ensure it remains tender and moist.
Can I adjust the spiciness of the dish?
Yes, you can adjust the number of small hot red chiles used to control the heat level.
What is the total number of ingredients needed?
There are 10 primary ingredients required for this recipe.
Should the chiles be blended until smooth?
Yes, once softened, the chiles and liquid ingredients should be blended until they form a smooth sauce.