Mexican Pot Roast 2 Recipe

• 3 lrg Dry California or possibly New Mexico chiles ancho if available (or possibly 1/4 c. chili pwdr)
• 1 1/4 c. Dry red wine
• 1/2 c. Fresh orange juice
• 1/4 c. Balsamic or possibly red wine vinegar
• 4 Tbsp. Minced garlic
• 1 1/2 Tbsp. Seeded, chopped serrano or possibly jalapeno chiles
• 2 tsp Grnd cumin
• 3/4 tsp Grnd cinnamon
• 1 Tbsp. Fresh oregano (or possibly 1 1/2 tsp. dry oregano)
• 2 tsp Salt
• 2 lb Onions thinly sliced
• 1/3 c. Golden brown raisins or possibly currants
• 3 lb Center-cut beef brisket fat removed Tortillas warmed Cilantro sprigs Lime wedges Sliced avocados Queso fresco or possibly fresh feta cheese

Directions