My family goes nuts for this spicy stew. Originating from the Mexican state of Jalisco, it is traditionally made for special occasions like a quinceañera or wedding. I just like to make it whenever! I make mine with a trimmed beef brisket. It is tender & oh so satisfying! I’ve been making it since 1997, when I found the recipe in my Southern Living Annual Cookbook. My mom used to give me their annual cookbook, every Christmas – I still have all of them & use them often. I’m not giving them too much credit on this one though… They did not title it correctly, and I have made the recipe my own over these 20+ years. Sorry, not sorry.
- 6-7 lb trimmed brisket
- 2 TBS olive oil
- 4 cloves garlic, rough chopped
- Salt and pepper
- 1 tsp dried oregano
- 24 ounces beef broth
- 3 TBS flour
- 1 TBS chili powder
- 1 tsp cumin
- 1 cup red salsa
- 1 can chopped green chilies
- Flour tortillas
- Heat oven to 350 degrees
- Season brisket on both sides with salt and pepper.
- Heat large pan and add olive oil. Brown both sides of the brisket. Place in a large pan.
- Add the oregano, garlic and broth to the pan. Cover the pan with foil.
- Bake the brisket for 4-5 hours, until the brisket is fork tender. It should be falling apart.
- Remove the brisket from the oven, and let it rest for about 20 minutes.
- Remove the fat and cut the meat into chunks. Place the cut meat in a pan (a smaller one that is appropriate for the amount of meat you have cut up).
- Strain 3 1/2 cups of liquid into a mixing bowl. Add the flour, chili powder and cumin to the liquid and mix well. Add the red salsa and green chilies. Pour over the cut up brisket. Cover the pan with foil.
- Place the pan back in the oven and turn the temperature up to 425 degrees. Allow the meat and sauce to come to a boil. This will take about 20 minutes.
- Remove from oven and serve with flour tortillas.