Nancy’s Slow Cooker Mexican Pot Roast
When your friends are awesome home cooks, you end up having restaurant-quality food whenever you get invited to their dinners. Fifteen years ago, my friend Nancy Mayerson cooked Mexican brisket for her Christmas dinner party. The memory of the sweet, spicy and savory flavors was seared into my brain because it was practically the best thing I had ever eaten!
When I visited Nancy this spring, she made sure to have a brisket in her fridge to cook this very special dish for me! This time, I made sure to look at the recipe and take notes on how she was cooking it. Nancy had taken a recipe from an old Food TV show called Cooking Right and made it her own.
Here is the recipe in all its glory!
Nancy’s Slow Cooker Mexican Pot Roast
Serves 6-8
For the pot roast:
- 2 pounds onions, halved and thinly sliced
- 4 Tablespoons finely chopped garlic
- 3 pounds center-cut beef brisket
- 1 ½ Tablespoons finely chopped jalapeno chiles
- 2 Tablespoons ancho chile powder
- 2 teaspoons freshly ground cumin (toast whole seeds and grind them into a fine powder)
- ¾ teaspoon ground cinnamon
- 1 Tablespoon fresh oregano
- 2 teaspoons salt, or to taste
- 1 ¼ cups dry red wine
- ½ cup orange juice
- ¼ cup balsamic or red wine vinegar
- 1/3 cup golden raisins
For the tacos:
- Corn tortillas
- 1 bunch cilantro, chopped
- 2 avocados, sliced thinly
- 1 cup fresh feta cheese
- 2 limes, cut into quarters
Line the bottom of the slow cooker with half of the sliced onions and chopped garlic. Place the brisket on top and scatter the rest of the onions and garlic over it.
In a large bowl, mix the jalapeno, herbs, spices and salt with the red wine, orange juice and vinegar. Pour the liquid over the brisket. Sprinkle golden raisins into the mixture.
Cook on low for approximately 8 hours. When cooked, use two forks to shred the meat and mix it thoroughly with the onions and juices.
Serve on warmed corn tortillas topped with cilantro, avocado slices, feta cheese and a squeeze of fresh lime juice.
Muy delicioso!