Mexican Pot Roast Recipe

Name: Mexican Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chilies, ancho if available (large dried California & New Mexico , 1/4 cup chili powder fine too); 1 ¼ cups dry red wine; ½ cup orange juice, fresh; ¼ cup balsamic vinegar (red wine OK); 4 tablespoons garlic, chopped; 1 ½ tablespoons serrano chilies, seeded, minced (jalapeno fine too); 2 teaspoons cumin, ground; ¾ teaspoon cinnamon, ground; 1 tablespoon oregano, fresh (1 1/2 teaspoons dried oregano fine too); 2 teaspoons salt; 2 lbs onions, thinly sliced; ⅓ cup golden raisin (currants fine too); 3 lbs beef brisket, center-cut, fat removed

Servings: persons

3 chilies, ancho if available (large dried California & New Mexico , 1/4 cup chili powder fine too)
1 ¼ cups dry red wine
½ cup orange juice, fresh
¼ cup balsamic vinegar (red wine OK)
4 tablespoons garlic, chopped
1 ½ tablespoons serrano chilies, seeded, minced (jalapeno fine too)
2 teaspoons cumin, ground
¾ teaspoon cinnamon, ground
1 tablespoon oregano, fresh (1 1/2 teaspoons dried oregano fine too)
2 teaspoons salt
2 lbs onions, thinly sliced
⅓ cup golden raisin (currants fine too)
3 lbs beef brisket, center-cut, fat removed

1
Remove the stems and the seeds from the dried chiles, if using.
2
Rinse and place in a saucepan with water to cover.
3
Bring to a boil, then remove from the heat, cover and let stand for 1 hour.
4
Drain and set aside.
5
Preheat the oven to 350 degrees.
6
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.
7
Scatter half of the onions and raisins in a roasting pan and place the beef on top of them.
8
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.
9
Cover the roasting pan tightly and bake until the brisket is very tender, about 4 hours.
10
Shred the meat with a fork and mix with the onions and juices.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 chilies, ancho if available (large dried California & New Mexico , 1/4 cup chili powder fine too), 1 ¼ cups dry red wine, ½ cup orange juice, fresh, ¼ cup balsamic vinegar (red wine OK), and more.

Yes, Mexican Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Pot Roast

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