• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 3 pounds brisket, from the flat cut
• Salt
• Black pepper
• 1 tablespoon vegetable oil or bacon grease
• 1 large yellow onion, cut into quarters
• 8 cloves garlic
• 1/4 cup red wine vinegar
• 2 cups beef broth
• 1 teaspoon ground cumin
• 2 jalapeños, seeds and stems removed, cut in half, lengthwise
• 2 leafy stems cilantro
• 1 bay leaf
• 2 poblano chiles
• 1 teaspoon vegetable oil
• 1 large yellow onion, cut into slivers
• 1 cup shredded Monterey Jack cheese (4 ounces)
• Corn or flour tortillas
• flour tortillas
• Salsa

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