- 4 oz. whole dried New Mexico chiles (12)
- 2 oz. whole dried guajillo chiles (12)
- 8 cups boiling-hot water
- 1 white onion, cut into strips
- 4 garlic cloves, smashed
- 2 red peppers, cut into strips
- 1 tsp. ground cumin
- 1 tsp. dried oregano, crumbled
- 2 Tbsp. vegetable oil
- 2 Tbsp. all-purpose flour
- 2 lbs. Smoked Beef Brisket, cut into 1″ -1.5″ cubes
- 2 Tbsp. kosher salt, or to taste
- 2 tsp. sherry vinegar, or to taste
- 1 tsp. sugar, or to taste
- 6-8 flour tortillas
- 1 onion, chopped, to taste
- Cilantro, to taste
- 6-8 lime wedges
Meal Course:Dinner, Lunch
- Rinse chiles and split open, discarding stems, seeds and ribs.
- Heat well-seasoned cast-iron skillet over moderate heat; then toast chiles skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter).
- Transfer toasted chiles into blender carafe and pour boiling water over them. Cover and soak, stirring occasionally, until softened, about 15 minutes.
- Puree chiles with three-fourths of soaking liquid, reserving remainder, in blender until smooth.
- Pour puree through coarse sieve into bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
- Cook onions, garlic, red peppers, cumin and oregano in oil in large, heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Add cubed brisket and cook, stirring, 2 minutes. Stir in chile mixture and simmer, partially covered, stirring occasionally, until reduced and thickened, about 30 minutes. Season with salt, vinegar and sugar.
- Serve with warm flour tortillas.
- Garnish with chopped onion, cilantro and lime wedges.
To order, contact your Smithfield Culinary sales representative, call 888-326-7526 or contact us for more information.