SPICY SHREDDED BRISKET
Use this spicy meat to fill tortillas for soft tacos and burritos. Or use it for quesadillas, tostadas, or taco salads.
Provided by Sharon123
Categories Meat
Time 2h15m
Yield 6 cups
Number Of Ingredients 13
Steps:
- Brown brisket in hot oil in a large Dutch oven.
- Add 1 quart water and next 4 ingredients; bring to a boil.
- Cover, reduce heat, and simmer 2 hours or until meat is very tender.
- (You can put this in a crockpot instead and cook it on low for 7-8 hours, checking water.) Drain, reserving 1 1/4 cups drippings in pan.
- Shred meat into bite-size pieces.
- Whisk flour and next 3 ingredients into reserved drippings; cook mixture, whisking constantly, over medium heat until thickened.
- Stir in salsa and green chiles; simmer, stirring occasionally, 15 minutes or until thoroughly heated.
- Stir in meat; cook, stirring occasionally, just until thoroughly heated.
- Yield: 6 1/2 cups.
Nutrition Facts : Calories 866, Fat 70.6, SaturatedFat 25.6, Cholesterol 165.6, Sodium 1075.7, Carbohydrate 16.8, Fiber 4.4, Sugar 5.2, Protein 41.9
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