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  • Ingredients

    • 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

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 954 % Daily Value *
    • Total Fat: 31 g 47.41%
    • Saturated Fat: 13 g 64.6%
    • Trans Fat: 0 g %
    • Cholesterol: 18 mg 5.98%
    • Sodium: 1133 mg 47.22%
    • Calcium: 392 mg 39.16%
    • Potassium: 431 mg 12.32%
    • Magnesium: 0 mg 0%
    • Iron: 7 mg 41.14%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 131 g %
    • Dietary Fiber: 6 g 23.35%
    • Sugar: 2 g
    • Protein: 37 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 31.23%
    • Vitamin C 0.63%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch9
    • Exchange - Vegetables0
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total10 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total1 oz-eq

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