- 6 dried New Mexico, Anaheim or ancho chiles, stemmed and seeded
- 1 14-ounce c diced tomatoes, preferably fire-roasted
- 1 large onion, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 cup Mexican lager, such as Corona or Dos Equis
- 1 tablespoon canola oil
- 2 pounds trimmed flat, first-cut brisket, (see Shopping Tip)
- 1 15-ounce c pinto beans, rinsed
Tear chiles into 1-inch pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
Preheat oven to 350°F. Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a food processor. Process until smooth. Transfer to a large bowl and stir in beer.
Heat oil in a large Dutch oven over medium heat. Add brisket and brown on all sides, about 6 minutes total. Pour the chile sauce over the meat and bring to a simmer.
Cover, transfer to the oven and bake for 2 hours. Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.
Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.
- Serving: Per serving
- Calories: 285
- Carbohydrates: 18g
- Fat: 9g
- Protein: 31g
- Dietary Fiber: 6g
- Saturated Fat: 2g
- Monounsaturated Fat: 3g
- Cholesterol: 54mg
- Potassium: 678mg
- Sodium: 492mg
- Exchanges: 1/2 starch, 1 vegetable, 4 lean meat
- Carbohydrate Servings: 1