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. Enjoy!
- 6-7 lb trimmed brisket
- 2 TBS olive oil
- 4 cloves garlic, rough chopped
- Salt and pepper
- 1 TBS dried oregano
- 4-5 cups water
- 1/4 cup flour
- 1 TBS chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1 cup red salsa
- 1 can chopped green chilies
- Flour tortillas
- Heat oven to 375°.
- Season brisket on both sides with salt and pepper.
- Heat large pan and add olive oil. Brown both sides of the brisket. Place the browned brisket in a large pan. )I use an extra large foil pan that I place on a baking sheet.)
- Add the oregano, garlic and water to the pan. Cover the pan with foil.
- Roast the brisket for 2-3 hours at 375°. Reduce heat to 325° and roast for another 2-3 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 brisket and place in a cutting board, 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).
- Skin the fat from the liquid left in the original pan. Add the flour, chili powder and cumin to the liquid and mix well. The liquid should still be quite hot from the oven, so it should thicken quickly. 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 let heat for 20-30 more additional minutes.
- Remove from oven and serve with flour tortillas.