NEW MEXICO GREEN CHILE BRISKET STEW
Cooked in an Instant Pot® electric pressure cooker, this stew takes on the wonderful flavors of the Southwest and is ready in little time to make a hearty, satisfying, comfort-food meal. Garnish with sprigs of fresh cilantro, if desired.
Provided by Candy Morehouse
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 8
Number Of Ingredients 20
Steps:
- Cut brisket in half to fit the pressure cooker. Place brisket on a large plate or sheet of waxed paper. Season both sides of each piece with chili powder, oregano, onion powder, cumin, black pepper, herbes de Provence, and red chile pepper. Dredge brisket pieces in masa harina; reserve any masa that falls off.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; when hot, add brisket to the pot and brown both sides of each piece, about 7 minutes. Transfer brisket to a plate. Add carrots, celery, and onion; saute until slightly softened, about 5 minutes more.
- Pour chicken broth and beans into the pressure cooker. Add any reserved masa and the browned brisket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Remove brisket from the pressure cooker and set aside. Add potatoes, tomatoes, green chiles, and water to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Trim excess fat from brisket and cut into bite-sized pieces.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add up to an additional cup of water if stew is too thick. Add brisket back to the pot. Add garlic salt.
- Cook the stew on low heat until warmed through, up to 1 hour.
Nutrition Facts : Calories 269.9 calories, Carbohydrate 35.5 g, Cholesterol 26.8 mg, Fat 5.9 g, Fiber 7.3 g, Protein 19.3 g, SaturatedFat 1.5 g, Sodium 1184.9 mg, Sugar 5.1 g
MEXICAN BRISKET
Change up your regular brisket with a fantastic Mexican-inspired spice rub.
Provided by Jamie Geller
Categories Dinner, Main
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375°F. 2. In a small bowl, whisk together brown sugar, salt, dry mustard, garlic powder, cumin, coriander, and chili powder. Rub spice mixture all over the meat. 3. Heat evoo in an ovenproof heavy-bottomed pan, such as a Dutch oven. 4. Over high heat, brown brisket for 4 to 5 minutes on each side. 5. When meat is brown, add broth, cover, and place in oven at 375°F for 1 hour and 20 minutes. Source: Quick & Kosher Meals in Minutes
Nutrition Facts :
BIRRIA DE RES -- BEEF BIRRIA
Yowsa what a treat to make a huge batch of Beef Birria -- it's such a rich, satisfying flavor and you can use the Birria to make all sorts of on-the-fly meals.
Provided by Mexican Please
Categories Main Course
Number Of Ingredients 21
Steps:
- Start by rinsing and de-stemming the tomatoes. Roast them in a 400F oven for 20-25 minutes or until you need them.
- Wipe off any dusty crevasses on the dried chiles. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed. Roast them in the oven for 1-2 minutes or until warm and fragrant. Add the chile pieces to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20 minutes or so.
- Roughly chop 1 onion and peel 6 garlic cloves. Add a glug of oil to a skillet on medium heat and saute the onions and whole garlic cloves. Once the onion has softened and lightly browned you can add this mixture to the blender.
- Add a thin layer of oil to a skillet and preheat to medium-high. Chop up the brisket into chunks and give it a good salting. Sear each side of the beef in the skillet for a few minutes or until it is browning. Add the seared meat pieces to the slow cooker. You can optionally deglaze the pan with the 2 cups of stock that's used to liquefy the sauce.
- Before draining the reconstituted chiles take a taste of the soaking liquid. If it tastes bitter to you then use stock for the sauce. If you like the flavor you are welcome to use the soaking liquid in place of the stock.
- Add the drained chiles, roasted tomatoes, and the onion-garlic mixture to a blender along with: 2 cups of stock (or what you used to deglaze the meat pan), 2 chipotles in adobo (optional), 1-2 tablespoons adobo sauce from the can (optional), 1 teaspoon cumin, 2 teaspoons Mexican oregano, 1/8 teaspoon cinnamon, pinch of ground clove, 2 teaspoons salt, and some freshly cracked black pepper. Combine well. Note: if you're using stock that's high in sodium you can consider starting with a single teaspoon of salt and going from there.
- Take a taste of the sauce. An easy to way to add more heat is to add an additional half or whole chipotle. Keep in mind that the sauce has to compete with the big flavor of the beef so I tend to make it salty and fiery at this point.
- Cover the seared meat pieces with the sauce. Slow cook on low for 4-6 hours.
- Once cooked you can optionally skim off any fat that has risen to the surface. Shred the beef using two forks and discard any fatty chunks that you don't want to eat.
- Add the shredded beef (or as much as you are using for tonight's meal) to a separate bowl and add enough sauce to give it a thorough coating. Adding the sauce to the shredded beef is the key so don't skip this step!
- One serving option is to simply add the shredded beef back to the sauce and serve it soup style -- you may need to thin out the sauce with some stock if you choose this option.
- But I chose tacos for this batch. Add corn tortillas to a dry skillet over medium heat along with slices of cheese. Once the cheese is melted and the underside of the tortillas are forming light brown spots they are ready to go. You can optionally add the meat to the tortillas in the skillet for a quick reheat.
- I topped these tacos with Salsa de Aguacate, finely chopped raw onion, freshly chopped cilantro, and a squeeze of lime.
- Store leftover Birria in the fridge where it will keep for a few days.
Nutrition Facts : Calories 438 kcal, Carbohydrate 19 g, Protein 50 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 141 mg, Sodium 1351 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
MACHACA AKA SLOW COOKER BEEF BRISKET STRAIGHT FROM #THEKITCHEN
Machaca takes beef brisket to new heights. Marinated and then slow cooked in the slow cooker, this fork-tender brisket with a hint of spice will be a new family favorite and couldn't be easier to make!
Provided by Recipe slightly adapted from Marcela Valladolid
Yield 8 - 10
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the lime juice, soy sauce, Worcestershire sauce, minced garlic and jalapeno.
- Add a pinch of salt and about 8 grinds of black pepper.
- Whisk in the olive oil.
- To a large plastic bag, add the beef brisket.
- Pour the marinade into a bag over the beef, seal the bag fully, removing all air and squish around for a bit.
- Let the beef marinate for about 8 hours or overnight in the fridge.
- To a large sauté pan (or a stovetop safe slow cooker insert), add a touch of olive oil.
- Let heat over medium high heat.
- Remove the beef brisket from the marinade, discarding the marinade, and add the beef to the pan.
- Sear the beef on all sides and remove to a plate to rest for a minute.
- To the slow cooker, add the diced onions, red bell peppers, garlic, and jalapenos.
- Stir to combine.
- Crush the Mexican oregano between your fingers to release the flavor a bit and add to the slow cooker, followed by the fire roasted diced tomatoes.
- Test for seasoning and add any salt and pepper, if needed
- Stir everything to combine and nestle in the seared beef brisket and any juices.
- Pour over the beef broth, making sure it doesn't come over the top of the beef.
- Set the slow cooker to low and cook for about 8 1/2 hours.
- Remove from the slow cooker and let cool on a plate for about 10 minutes until you can shred it with forks.
- Skim the fat from the sauce and ladle some of the sauce mixture into a dish.
- Place the shredded beef into a serving bowl and ladle some of the warmed tomato sauce over the beef. Stir to combine.
- Serve with tortillas, sour cream, lettuce, and queso fresco along with the warmed sauce.
- Enjoy!
Nutrition Facts : Servingsize 1 serving, Calories 1282 kcal, Fat 136 g, SaturatedFat 19 g, Cholesterol 3 mg, Sodium 1480 mg, Carbohydrate 17 g, Sugar 9 g, Protein 3 mg
MEXICAN STYLE BRISKET
This is a great way to cook brisket. As always, you can add more chiles! This recipe came to me in an email, but the author's name was not listed. I would like to thank him for a great recipe nonetheless! I make it in the pressure cooker to save time, but it taste slightly better when slow cooked in the oven. Plus, the smell in the house is to die for!
Provided by TJW2725
Categories Roast Beef
Time 5h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil.
- Remove, cover and let stand until softened, about 45-60 minute (omit this step if using powder)
- Puree the chiles with the rest of the seasonings (everything except the beef and onions)until smooth.
- Place meat in a roasting pan, top with chile mixture and onions.
- Seal pan tightly with aluminum foil.
- Bake, covered, at 350F until brisket is very tender, about 4 hours, basting occasionally.
- Shred meat, mix with onion and juices.
- Serve with cilantro, lime and sour cream to add to taste. Roll in tortillas for a burrito, or serve it over white rice.
Nutrition Facts : Calories 338.5, Fat 12.8, SaturatedFat 4.5, Cholesterol 105.5, Sodium 140.6, Carbohydrate 9.7, Fiber 1.7, Sugar 3.7, Protein 36.4
BRISKET ENCHILADAS
Brisket enchiladas are filled with brisket slow cooked in a spicy red chile sauce, onions, and pinto beans and then topped with red and green chile sauces and cheese. It's a comfort food casserole perfect for weekend entertaining. This meal has just the right balance of spicy and cheesy. *If you use corn tortillas this meal is gluten free
Categories dinner
Time 7h15m
Number Of Ingredients 14
Steps:
- Generously coat the brisket with salt and pepper. I like to quickly sear the brisket before I add it to the slow cooker, this adds extra flavor. You could opt to skip this step and just put the brisket, garlic, and onions in the slow cooker immediately. Heat the olive oil in a large skillet over high heat. Once the oil is hot, add the brisket and brown both sides. This will take about 4 minutes per side. Place the brisket in the slow cooker. Next, I like to quickly saute the onions and garlic in the pan drippings. This is another way to add some extra flavor. Add the garlic and onion to the pan drippings, season with salt and pepper, and saute over medium heat for 5 minutes, until the onions are soft. Pour this mixture over the brisket. Pour the beef broth and 1 cup of the red chile sauce over the brisket. You want the brisket to be just submerged in the liquid. Add more beef broth if necessary. Place the lid on the slow cooker and cook on low for 6 hours. After 6 hours, remove the brisket from the slow cooker. You can opt to store it in the fridge for later or to prepare the enchiladas right away. Pour all of the sauce and onions into a container. Let the fat come to the top off the sauce and then skim it off the top and discard it. Slice the brisket against the grain into thin slices and then shred them. Use a slotted spoon to remove the onions from the sauce and add them to the shredded meat. Then add enough of the sauce back to the meat so that it is slathered in the sauce but not soupy. Next, you want to assemble the enchiladas. Mix the pinto beans and refried beans together. Gather a large casserole dish (or two dishes), the brisket, the tortillas, the beans, the cheese, and the chile sauces. If you are using corn tortillas, there is a trick: you want to warm them so that they are pliable. You can heat them over a gas burner or in the microwave. Pour just enough chile sauce in the bottom of the dish to lightly coat the bottom (you can use either the red or the green sauce). One by one, roll up the tortillas with about 1/2 cup of the brisket and about 1/4 cup of the beans. Roll the tortillas and place them in the casserole dish with the seam facing down. Once all of the enchiladas are rolled, spread the red chile sauce over half of the enchiladas, and the green sauce over the other half. Do this so that each enchilada is topped with half red sauce and half green sauce. Sprinkle the cheese over the top. Bake the enchiladas for 45 minutes at 350 degrees. Keep them covered for the first 30 minutes, then remove the lid or foil so that the cheese will lightly brown. Garnish with fresh cherry tomatoes and green onion and serve with sour cream on the side.
MEXICAN BEEF BRISKET
Steps:
- Preheat oven to 325 degrees F. Sprinkle the brisket with the coarse salt and pepper. Dredge in flour to coat and shake off any excess. In a large Dutch oven heat oil over high heat. Sear the meat until browned on all sides. Set aside. Reduce heat to moderate and add the carrots and onions. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and saute 2 minutes longer. Return the meat to the pan along with all remaining ingredients except the salt and garnishes. Bring to a boil, cover the pot and transfer to the oven. Bake for 2 1/2 hours, or until the meat slips off a fork when pierced. Lift out the brisket and place on a cutting board. Cover with a damp towel. Pour the broth with vegetables into a tall container and skim off the layer of fat that rises. Remove and discard the bay leaves and chiles. Pour the broth and vegetables into a blender or a food processor fitted with the metal blade. Puree until smooth, add salt to taste and strain. Reheat the sauce. Slice the brisket against the grain and arrange on a platter. Pour the warm sauce over it, sprinkle with sliced scallions and serve.
NEW MEXICAN BEEF BRISKET RECIPE
Provided by learen
Number Of Ingredients 16
Steps:
- PLACE meat in a large, heavy plastic bag. IN a small bowl, combine celery salt, 2 cloves of the garlic, pepper, liquid smoke, and worcestershire. Pour over the meat and seal the bag. Refrigerate for 24 hours, turning bag over several times. REMOVE meat and place on a piece of heavy duty foil, 18x25 inches. Pour marinade over meat and seal the foil. Place in a 10x15 inch baking pan. Bake in a 300 oven for 5 hours. MEANWHILE, remove and discard stems and seeds from chiles. Place chiles in a bowl and pour boiling water over them; let stand until soft about 20 minutes. In a blender, whirl chiles and about half of the soaking liquid (reserve remainder) to make a thick puree. Set aside. IN a 2 quart pan, heat oil over medium heat; add flour and stir until lightly browned. Stir inremaining 2 cloves of garlic, cumin, and oregano. Place a wire strainer over pan. Add pureed chiles, forcing them through the strainer with the back of the spoon; add remaining soaking liquid to help force puree through. Cook stirring until bubbly. Season to taste with salt. REMOVE brisket from oven. Carefully drain liquid; reserve and refrigerate. Spoon chile mixture over meat; top with onion. Reseal foil; continue to bake until meat is tender when pierced (one more hour). LIFT brisket from foil and cut across the grain into 1/4 inch thick slices. Drain chile sauce into a pan. Discard solidified fat from chilled marinade; add marinade sauce to chile sauce and heat over medium heat. Serve meat and sauce in tortillas. Top with lettuce and cheese.
More about "new mexican beef brisket recipes"
MEXICAN SHREDDED BEEF (AND TACOS) | RECIPETIN EATS
From recipetineats.com
5/5 (140)Total Time 3 hrs 20 minsCategory Beef, DinnerCalories 372 per serving
- Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.
MEXICAN-STYLE BARBECUED BEEF BRISKET WITH QUICK-PICKLED ...
From deliciousmagazine.co.uk
Estimated Reading Time 3 mins
- Heat the oil in a large, deep frying pan. Add the chopped onion and fry for 5 minutes or until beginning to colour. Stir in the garlic, cumin, coriander, jalapeños, chipotle paste and sugar, season generously with salt and pepper, then cook for 1 minute more. Remove from the heat and allow to cool. If you like a smooth consistency, whizz in a mini food processor or pound in a pestle and mortar (optional).
- Rub the cooled onion and spice marinade all over the brisket, then transfer to a large food bag with any leftover marinade. Marinate for at least 2 hours or ideally overnight in the fridge (see Make Ahead).
- Meanwhile, for the pickled onions, toss the sliced onions with the lime juice and salt in a glass bowl, then leave for at least 2 hours until they’ve turned pink.
RED CHILE BEEF BRISKET(FALDA EN CHILE ROJO) - LA PIñA EN ...
From pinaenlacocina.com
Reviews 14Servings 8Cuisine MexicanCategory Main Course
- First, prepare your sauce: Remove the stems and seeds from the dried chiles and place into a large sauce pan. Add the onion and garlic. Cover with water. Bring to a boil, reduce to a simmer and continue cooking for 10 minutes. Stir halfway through cooking time. Remove from heat and let cool in pan for 20 minutes.
- While you wait, slice the brisket into 6 equal chunks. Season lightly with salt, pepper, garlic and chile ancho. Set aside.
- Using a slotted spoon or tongs, transfer the chiles, onion and garlic to the blender. Add 3 cups of water or beef broth to the blender. Add oregano, cumin, pepper and salt. Blend on high for a minute straight. Scrape down the sides of blender and blend on high for another minute. Strain, using a wire mesh strainer, into a bowl. Set aside.
- In a large pot, preheat 4 tablespoons of olive oil to medium heat for 5 minutes. Sear the beef for 3-4 minutes per side. Remove from pot onto a plate.
MEXICAN SHREDDED BEEF WITH RED CHILES RECIPE - STEPHANIE ...
From foodandwine.com
5/5 Total Time 3 hrsServings 10
- In a medium bowl, cover all of the chiles with hot water and let stand for 30 minutes. Drain the chiles, discarding their soaking liquid.
- Meanwhile, preheat the oven to 325°. Season the brisket with salt. In an ovenproof enameled cast-iron casserole, heat the oil. Sear the meat, one piece at a time, over high heat, turning once, until browned, about 10 minutes per piece; transfer the pieces to a plate as they're browned.
- Add the onion, garlic, cumin and coriander to the casserole. Cook over high heat, stirring frequently, until the onion is translucent, 3 minutes. Stir in the soaked chiles, tomatoes, jalapeño and cinnamon stick. Return the brisket to the casserole. Add the stock, season the braising liquid with salt and pepper and bring to a simmer. Cover and braise in the oven until the meat is fork-tender, 2 hours; flip the meat after 1 hour.
- Discard the cinnamon stick. Transfer the meat to a work surface and let cool. Using your fingers, shred the meat.
EASY BEEF BRISKET ENCHILADAS - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
Servings 5Total Time 45 minsCategory Fajitas
- Lightly brush both sides of corn tortillas with oil. Place tortillas in 3 stacks on ungreased large cookie sheet. Bake 3 to 5 minutes or until tortillas are warmed and pliable. Remove from oven. Keep covered with clean kitchen towel to keep warm.
- Meanwhile, place shredded beef in medium bowl. Add 1/2 cup of the enchilada sauce and 1 1/2 cups of the cheese. Stir to combine.
SLOW COOKER MEXICAN BEEF BRISKET - A CEDAR SPOON
From acedarspoon.com
5/5 (1)Category BeefCuisine MexicanTotal Time 10 hrs
- Spread the garlic, onion, jalapeño and poblanos in the bottom of the slow cooker evenly. Lay the brisket on a large cutting board and using your hands rub the beef with the spice mixture on both sides {save the extra spice mixture in case you want to sprinkle it on the finished brisket}.
- Place the brisket in the slow cooker on top of the onions and poblanos. Place the bay leaves in the slow cooker next to the brisket and pour the tomato sauce and the chicken broth around the sides of the brisket.
- Cook on low for 8-10 hours. Remove the brisket from the slow cooker and place it on a large cutting board. Once it cools slightly use two forks to shred the beef. Return the beef back to the slow cooker and mix well to combine the beef with the juices. Cover with the lid and let the meat sit for another 10 minutes on warm.
HOW TO: MEXICAN STYLE BRISKET FOR BEEF BRISKET TACOS
From ilovegrillingmeat.com
Reviews 6Estimated Reading Time 2 mins
MEXICAN BEEF RECIPES - 3 RECIPES - KEYINGREDIENT
From keyingredient.com
4.4/5 (28)
RECIPES | NEW MEXICO BEEF COUNCIL
From nmbeef.com
Email [email protected]Founder Caroline C Blaker
MARINATED SMOKEY BEEF BRISKET - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
RECIPES FOR BEEF BRISKET
From share-recipes.net
NEW MEXICAN BEEF BRISKET RECIPES
From tfrecipes.com
MEXICAN BEEF BRISKET RECIPE RECIPE
From crecipe.com
BEEF BRISKET RECIPES | ALLRECIPES
From allrecipes.com
MEXICAN BEEF BRISKET RECIPES
From tfrecipes.com
TEXAS BEEF BRISKET NEW MEXICO-STYLE | BURN BLOG
From burn-blog.com
TEXAS BEEF BRISKET NEW MEXICO-STYLE | FIERY FOODS ...
From fieryfoodscentral.com
SLOW COOKER BRISKET TACOS | THE RECIPE CRITIC
From therecipecritic.com
BEEF GREEN CHILE | NEW MEXICO BEEF COUNCIL
From nmbeef.com
MEXICAN BEEF BRISKET RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love