Ingredients
Seasoning Mixture:
2 Tbsp Ancho Chile Powder
1 tsp Cumin
1 tsp Oregano
1 tsp Salt
½ tsp Black Pepper
2 Tbsp Dehydrated Onion
½ tsp Dehydrated Garlic
Sauce:
1 Tbsp Olive Oil
1 medium Onion, chopped
2 (4 oz) cans chopped Green Chiles
2-3 cans Ro-Tel Diced Tomatoes with Green Chiles
½ tsp Salt
¼ tsp Black Pepper
8-10 cloves Garlic, chopped
1/3 cup White Vinegar (or to taste)
Cumin and Oregano to taste
Preparation
Combine seasoning mixture in a small bowl. Rub brisket thoroughly. Place meat in a heavy Dutch Oven, and add enough water so it comes up about half way on the roast. Cook over medium heat 2-3 hours or until meat is very tender and falling apart. (Alternatively, cook meat in slow cooker with same amount of water on low for 8-10 hours)
Remove meat from cooking liquid and cool slightly. Trim off excess fat and discard. Cut brisket in chunks across the grain, and shred meat into strings with a couple of forks. Set aside.
Prepare the sauce: In a large pot, heat the olive oil. Saute the onion and garlic until softened but not brown. Add remaining sauce ingredients and simmer 15-20 minutes. Add cooked meat shreds and stir thoroughly. Cook uncovered for about 20 minutes. If mixture is too dry, add another can of Ro-Tel tomatoes.
Roll finished meat in tortillas and garnish with salsa, cheese, sour cream, pico de gallo, or whatever!
