1/4 cup of vegetable oil 1 Beef brisket; (3 to 4 lb) 1 quart of water 1 tablespoon of minced garlic 2 tablespoons of dried oregano 1 teaspoon of salt 1 teaspoon of pepper 3 tablespoons of flour 3 tablespoons of chili powder 1 tablespoon of red pepper flakes 1 teaspoon of ground cumin one 18 ounce jar of salsa 1 can of chopped green chiles; (4.8
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 2 1/2 hours. Drain, reserving 1 1/4 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.
Converted by MC_Buster. Converted by MM_Buster v2.0l.
