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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Tear chiles into pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain. | 2. Preheat oven to 350°F. | 3. Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a blender or food processor. Process until smooth. Transfer back to bowl from chiles and stir in beer. | 4. Heat oil in a large Dutch oven over medium heat. Add brisket and brown on both sides, about 3-4 minutes per side. | 5. Pour the chile sauce over the meat and bring to a simmer. | 6. Cover, transfer to the oven and bake for 2 hours. | 7. Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more. | 8. Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chilies	6		stemmed seeded	582.9085	144.0	0.0	0.0
tomato	1	can	fire-roasted diced	62.068999999999996	13.7631	3.2384	0.5397
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	4		chopped	302.6	0.0	67.32	1.7
chili powder	4	teaspoons		30.456	5.3676	1.4537	1.5422
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
salt	1	teaspoon		-	-	-	-
lager beer	12	ounces		302.6	0.0	67.32	1.7
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
beef brisket	2 - 2 1/2			0.0	0.0	0.0	0.0
pinto bean	1	can	rinsed drained	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.