- 8
Ingredients
- Brisket, a naturally tough cut, becomes meltingly tender braised in beer and chiles. Try this with corn tortillas or as a filling for enchiladas or tamales. Or serve simply with rice and a green salad.
- Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
- RECIPE INGREDIENTS
- 6 dried New Mexico, Anaheim or ancho chiles, stemmed and seeded
- 1 14-ounce can diced tomatoes, preferably fire-roasted
- 1 large onion, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 1 tablespoon plus 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 cup Mexican lager, such as Corona or Dos Equis
- 1 tablespoon canola oil
- 2 pounds trimmed flat, first-cut brisket (see Shopping Tip)
- 1 15-ounce can pinto beans, rinsed
Preparation
Step 1
Tear chiles into 1-inch pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
Preheat oven to 350°F. Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a food processor. Process until smooth. Transfer to a large bowl and stir in beer.
Heat oil in a large Dutch oven over medium heat. Add brisket and brown on all sides, about 6 minutes total. Pour the chile sauce over the meat and bring to a simmer.
Cover, transfer to the oven and bake for 2 hours. Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.
Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.