1 boneless Brisket, flat cut (2 and 1/2 – 3 pounds)
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped onion
5 cloves garlic, minced
1 cup ready-to-serve beef broth or water
1 cup shredded Monterey Jack cheese
1/2 cup finely chopped fresh cilantro
12 – 16 small corn tortillas (about 6-inch diameter), warmed
3/4 cup crumbled queso fresco
Thinly sliced green onions, green part only (optional)
Heat oil in stockpot over medium heat until hot. Place Brisket in stockpot and brown evenly. Remove from stockpot and season with salt and black pepper.
Add onion and garlic to stockpot. Cook and stir 3 – 4 minutes or until onion is tender. Return Brisket, fat side up, to stockpot. Add broth and bring to a boil. Reduce heat, cover tightly and simmer 2 and 1/2 – 3 hours or until Brisket is fork-tender.
Meanwhile, prepare Enchilada Sauce. Pour boiling water over chiles to cover in medium bowl. Let stand 30 minutes or until chiles are softened. Drain chiles, reserving 1 cup liquid. Set aside. Heat oil in small saucepan over medium – high heat until hot. Add onion and garlic, cook and stir 3 – 4 minutes or until onion is tender. Place onion mixture, chiles, reserved liquid, oregano, salt and sugar in blender or food processor. Blend until smooth. Strain sauce. Set aside.
Heat oven to 375°F. Remove brisket from stockpot and cool slightly. Skim fat from cooking liquid and reserve 1 cup cooking liquid. Trim and discard fat from brisket and shred.
Combine shredded Brisket, reserved cooking liquid, 1 cup enchilada sauce, Monterey Jack cheese and cilantro in medium bowl. Spoon about 1/2 cup beef mixture down in center of each tortilla. Fold one side of tortilla over filling and roll up. Place seam-side down in greased 13 x 9-inch glass baking dish. Pour remaining sauce over enchiladas. Cover with aluminum foil.
Bake in 375°F oven 30 – 40 minutes or until heated through. Top with queso fresco; garnish with green onions, if desired.
Cook’s Tip: Chiles may be covered with cold water and soaked overnight, if desired. Proceed as above reserving 1 cup soaking liquid. Cook’s Tip: Cut brisket into 4 to 6 pieces for easier shredding.
Nutrition information per serving: 557 calories; 21 g fat (9 g saturated fat; 6 g monounsaturated fat); 88 mg cholesterol; 963 mg sodium; 43 g carbohydrate; 6.3g fiber; 50 g protein; 7.2 mg niacin; 0.9 mg vitamin B6; 2.8 mcg vitamin B12; 5.8 mg iron; 43.6 mcg selenium; 10.7 mg zinc.