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Slow-Cooked Beef with Poblano-Lime Salsa

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Betty Crocker Kitchens
Updated Apr 16, 2010
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A hot and tangy salsa complements slow-cooked beef and bacon served in warm tortilla rolls.

Slow-Cooked Beef with Poblano-Lime Salsa

  • Prep Time 50 min
  • Total 4 hr 0 min
  • Servings 8
  • Ingredients 23
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Ingredients

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

Instructions

  • Step 
    1
    Adjust oven rack to lowest position. Heat oven to 350°F.
  • Step 
    2
    In small bowl, mix 1 tablespoon salt, the chili powder and 2 teaspoons cumin. Rub mixture on beef; set aside.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    In small bowl, mix all salsa ingredients; set aside.
  • Step 
    6
    Remove beef from pan to cutting board. Use 2 forks to shred beef. Return beef to pan until serving.
  • Step 
    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.

Nutrition

370 Calories
13g Total Fat
30g Protein
32g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
4 1/2g
23%
Trans Fat
1g
Cholesterol
65mg
22%
Sodium
1390mg
58%
Potassium
680mg
19%
Total Carbohydrate
32g
11%
Dietary Fiber
3g
12%
Sugars
4g
Protein
30g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
25%
25%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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