Slow-Cooked Beef with Poblano-Lime Salsa

Slow-Cooked Beef with Poblano-Lime Salsa

A hot and tangy salsa complements slow-cooked beef and bacon served in warm tortilla rolls.

Prep Time

50

Minutes

Total Time

4:00

Hrs:Mins

Makes

8

servings

Beef
1
tablespoon salt
1
tablespoon chili powder
2
teaspoons ground cumin
1
beef brisket (2 1/2 lb)
4
slices thick-sliced bacon, cut into 1-inch pieces
2
medium onions, chopped (2 cups)
3
cloves garlic, finely chopped
1
can (14.5 oz) diced tomatoes, undrained
2
teaspoons dried oregano leaves
6
sprigs fresh parsley
4
sprigs fresh thyme
3
dried bay leaves
1
can (14 oz) low-sodium beef broth
Salsa
1/4
lb ripe plum (Roma) tomatoes, chopped
1
tablespoon finely chopped red onion
1
tablespoon finely chopped poblano chiles
1
tablespoon lime juice
1
clove garlic, finely chopped
1/2
small jalapeño chile, seeded and finely chopped
Dash of sugar
Dash of salt
Dash of ground cumin
Tortillas
8
flour tortillas (8 inch), warmed
  1. Adjust oven rack to lowest position. Heat oven to 350°F.
  2. In small bowl, mix 1 tablespoon salt, the chili powder and 2 teaspoons cumin. Rub mixture on beef; set aside.
  3. In 4-quart ovenproof Dutch oven, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon but leave bacon drippings in pan. Increase heat to medium-high. Use long tongs to set one side of beef into hot drippings. Allow beef to brown well on one side, 3 to 5 minutes (do not move around too much or you will not get a well-browned crust). Repeat on all sides of beef. Place beef on plate; set aside.
  4. Reduce heat to medium. Add 2 cups onions to Dutch oven and cook 2 minutes, stirring occasionally, until slightly soft. Add garlic, tomatoes, oregano, parsley, thyme, bay leaves, broth and bacon. Return beef to pan and heat liquid to boiling. Cover pan and place in oven. Cook 1 1/2 hours. Remove from oven and flip beef. Replace cover and bake 1 1/2 hours longer. Remove pan from oven and let stand, covered, with beef in broth.
  5. In small bowl, mix all salsa ingredients; set aside.
  6. Remove beef from pan to cutting board. Use 2 forks to shred beef. Return beef to pan until serving.
  7. For each serving, use slotted spoon to place about 1/2 cup shredded beef on center of 1 tortilla, then top with about 2 tablespoons salsa. Roll tortilla around filling.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: The Heat is On We’ve all experienced the invigorating rush of mouth-numbing heat that comes from eating Mexican and Thai food. But where does this heat that makes you sweat and burns your mouth come from? A chemical called capsaicin gives chile peppers their heat. Found mostly in the seeds and inner ribs of chiles, capsaicin levels vary depending on the type of chile. Scientists measure the capsaicin in chiles using Scoville units—the higher the number, the hotter the pepper. For example, sweet bell peppers have 0 Scoville units; jalapeños can have up to 10,000. (The poblano used in this recipe has a Scoville of 1,000.) The hottest of all peppers are habaneros, with levels of up to 300,000!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 1g),
  • Cholesterol 65mg;
  • Sodium 1390mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 30g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.