New Mexican Beef Brisket Recipes

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NEW MEXICO GREEN CHILE BRISKET STEW



New Mexico Green Chile Brisket Stew image

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

2 ¼ pounds beef brisket
1 ½ teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon ground black pepper
¼ teaspoon herbes de Provence, crumbled
1 pinch ground red chile pepper
¼ cup masa harina
1 ½ tablespoons vegetable oil
1 cup sliced carrots
1 cup sliced celery
1 medium yellow onion, coarsely chopped
1 (14.5 ounce) can chicken broth
1 cup dried pinto beans, sorted and rinsed
2 potatoes, peeled and diced
2 medium tomatoes, peeled, seeded, and diced
1 cup chopped green chile peppers
1 cup water
1 teaspoon garlic salt

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



Mexican Brisket image

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

2 tablespoons packed dark brown sugar
1 tablespoon kosher salt
2 tablespoons mustard powder
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried coriander
1 teaspoon ancho chili powder
1 (2½-pound) beef brisket
2 tablespoons extra virgin olive oil
1 cup beef broth

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



Birria de Res -- Beef Birria image

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

3 lbs. beef brisket or chuck roast
4-5 Roma tomatoes
1 onion
6 garlic cloves
3-4 Ancho dried chiles
2-3 New Mexican dried chiles
2 chipotles in adobo (optional)
1-2 tablespoons adobo sauce (from the can, optional)
2 cups stock
1 teaspoon cumin
2 teaspoons Mexican oregano
1/8 teaspoon cinnamon
pinch of ground clove
2 teaspoons salt (plus more to taste)
freshly cracked black pepper
olive oil
corn tortillas
Salsa de Aguacate
finely chopped raw onion
cilantro
squeeze of lime

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 aka Slow Cooker Beef Brisket Straight From #TheKitchen image

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

1/4 cup of fresh lime juice
1 tablespoon of soy sauce
1 tablespoon of Worcestershire sauce
3 cloves of garlic, minced
1 jalapeno, minced with seeds removed (if you are a wuss like me)
Salt and freshly ground black pepper
1/2 cup of olive oil
3 lbs. of beef brisket, cut into two pieces
2 tablespoons of olive oil
1 large onion, diced
2 large red bell peppers, diced
1/2 teaspoon of dried Mexican oregano
3 cloves of garlic, minced
1 - 2 jalapenos, minced (with seeds removed - see wuss note above!)
One 28-ounce can of fire roasted diced tomatoes with their juice
2/3 cup of low-sodium beef broth

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



Mexican Style Brisket image

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

4 dried New Mexico chiles
2 small dried hot red chiles
1 1/2 cups dry red wine
1/4 cup wine vinegar
6 garlic cloves, peeled
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon ground cinnamon
3 lbs center cut beef brisket, surface fat trimmed
4 large about 1 3/4 lb onions, thinly sliced

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 image

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

3 pounds of Brisket (I have a large oval-shaped slow cooker and this fit perfectly)
Salt and Pepper
2 tablespoons Olive Oil
3 cloves of Garlic, finely chopped
1 large Yellow Onion
2 cups of Red Chile Sauce
1-2 cups of Beef Broth
8-10 Large Tortillas (corn or flour)
1 cup of Green Chile Sauce
1 (14.5 ounces) can of Pinto Beans, drained and rinsed
1 (14.5 ounces) can of Refried Beans
2 cups of Shredded Mexican Cheese
Garnish with Tomatoes and Green Onion
Serve with Sour Cream

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



Mexican Beef Brisket image

Provided by Food Network

Categories     main-dish

Time 4h

Number Of Ingredients 15

3 1/2 pounds beef brisket
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
Flour for dredging
1/2 cup vegetable oil
3 large carrots, peeled and cut into 2-inch lengths
2 medium onions, chopped
10 garlic cloves, peeled and minced
3 dried chipotle or morita chiles
2 tablespoons tomato paste
1 tablespoon dried oregano
2 quarts chicken stock or water
5 bay leaves
Salt to taste
4 scallions, white and light green parts, thinly sliced on the diagonal, for garnish

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



New Mexican Beef Brisket Recipe image

Provided by learen

Number Of Ingredients 16

4 pounds beef brisket, trimmed of fat
2 teaspoons celery salt
4 cloves minced garlic
2 teaspoons pepper
1 teaspoon liquid smoke flavoring
1/3 cup worcestershire sauce
4 ounces dried red New Mexico or California chiles
2 cups boiling water
1 tablespoon salad oil
2 tablespoons flour
1/2 teaspoon cumin
1/2 teaspoon oregano
salt
1 medium onion, thinly sliced
12 each warm tortillas
shredded cheese and lettuce

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.

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From crecipe.com


BEEF BRISKET RECIPES | ALLRECIPES
10 Must-Try Mexican Recipes You've Been Missing Out On The Mexican dishes we know and love—tacos, tamales, burritos, and quesadillas—barely scratch the surface of what this incredible cuisine has to offer. Many dishes skip the usual tortilla-beans-rice trio altogether: Think vibrant soups, messy sandwiches, and a cheesy grilled corn salad ...
From allrecipes.com


MEXICAN BEEF BRISKET RECIPES
NEW MEXICAN BEEF BRISKET RECIPE. Provided by learen. Number Of Ingredients 16. Ingredients; 4 pounds beef brisket, trimmed of fat: 2 teaspoons celery salt: 4 cloves minced garlic : 2 teaspoons pepper: 1 teaspoon liquid smoke flavoring: 1/3 cup worcestershire sauce: 4 ounces dried red New Mexico or California chiles: 2 cups boiling water: 1 tablespoon salad oil: 2 tablespoons flour: 1/2 ...
From tfrecipes.com


TEXAS BEEF BRISKET NEW MEXICO-STYLE | BURN BLOG
2021-09-06 Texas Beef Brisket New Mexico-Style. In Beef by Mark Masker 09/06/2021 Leave a Comment. Share this Post. email. Facebook. 0. Twitter. Pinterest. 0. Tumblr . 0. Reddit. 0. Okay, okay, we borrowed a Texas technique for beef brisket and changed the rub to reflect our chilehead tastes. For years we have been perfecting recipes using an Oklahoma Joe’s smoker. Because smoking is so …
From burn-blog.com


TEXAS BEEF BRISKET NEW MEXICO-STYLE | FIERY FOODS ...
2015-07-31 Texas Beef Brisket New Mexico-Style. Dave DeWitt July 31, 2015 Recipes Leave a Comment. 0 0. 0 0. Texas Beef Brisket New Mexico-Style . Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe. Okay, okay, we borrowed a Texas technique and changed the rub to reflect our chilehead tastes. Ingredients Brisket, Lemon Juice, New Mexico Chile Powder, Cayenne, Brisket Basting …
From fieryfoodscentral.com


SLOW COOKER BRISKET TACOS | THE RECIPE CRITIC
2021-10-24 Prepare beef brisket: Prepare the slow cooker beef brisket according to recipe. Chop the meat. Put together the tacos: Lay a tortilla on a flat surface and add brisket, onion, cilantro, jalapeño and cheese. Add sauce and serve: Pour sauce from the slow cooker on top of the taco and enjoy!
From therecipecritic.com


BEEF GREEN CHILE | NEW MEXICO BEEF COUNCIL
Recipe: beef green chile New Mexican Southwestern Brisket Mexican. Beef green chile serving suggestion . beef green chile. This soul-warming chile is simple to prepare. Using leftover beef Brisket, add onion, jalapeño peppers, garlic, chiles and tomatoes, then simmer to deepen the chiles rich flavors. Ingredients. 12 ounces cooked (leftover) beef Brisket, cubed or shredded (about 2 1/2 cups ...
From nmbeef.com


MEXICAN BEEF BRISKET RECIPE - FOOD NEWS
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 medium and add the carrots and onion. Cook,stirring occasionally, until …
From foodnewsnews.com


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