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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the stems and the seeds from the dried chiles, if using. Rinse and place in a saucepan with water to cover. Bring to a boil, then remove from the heat, cover and let stand for 1 hour. Drain and set aside. | 2. Preheat the oven to 350 degrees. | 3. In a blender or food processor, puree the softened chiles or chile powder with the wine, orange juice, vinegar, garlic, fresh chiles, ground spices, oregano and salt until smooth. Scatter half of the onions and raisins in a roasting pan and place the beef on top of them. Scatter the remaining onions and raisins over the beef and then pour on the chile mixture, spreading with a spatula to evenly coat the meat. | 4. Cover the roasting pan tightly and bake until the brisket is very tender, about 4 hours. Shred the meat with a fork and mix with the onions and juices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chilies	3	cup		194.4	48.023999999999994	0.0	0.0
red wine	1 1/4	1/4		-	-	-	-
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
balsamic vinegar red wine ok	1/4	cup		-	-	-	-
garlic	4	tablespoons	chopped	50.66	11.2404	2.1624	0.17
serrano chilies	1 1/2	1/2	seeded minced	-	-	-	-
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
cinnamon	3/4	teaspoon	ground	-	-	-	-
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
salt	2	teaspoons		-	-	-	-
onion	2		sliced	128.0	29.888	3.52	0.32
golden raisin	1/3	cup		166.1	43.736000000000004	1.8645	0.253
beef brisket	3			2109.24	0.0	281.9578	100.291

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