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Category: Main Course
Green chili brisket tacos - TastyPlanner.com
Chef: Tony Lindman
The green chilis provide a nice flavor but no heat, making this a marvelous mild entree.
Ingredients
1.5lb beef or bison, flat brisket cut
2-3 medium baking potatoes (or 5-6 new potatoes), diced into bite-sized pieces
1 medium onion, coarsely chopped
4-5 cloves garlic, bruised
1 5oz can of diced green chilies
1 cup depending on your dish)
1/2 cup depending on your dish, or to taste)
Olive oil, salt, pepper
corn or flour tortillas
Oaxaca cheese
Instructions
Preheat oven to 325°.
Oil a baking dish large enough to hold the meat and vegetables. Salt and pepper the beef and place it in the center of the pan. Arrange the potatoes, onions, and garlic around the meat. Spoon the chilies across the top of the meat. Pour in enough of the stock and wine to come about halfway up the meat. Cover with aluminum foil or a lid, and cook for 2 hours. When the meat is cooked, remove it from the dish and shred it. Return to dish and mix well with the vegetables. Return to the oven for another 15-20 minutes to let the meat soak up the remainder of the liquid and blend the flavors. Serve on tortillas with oaxaca.
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