Brisket Tacos

No stories today, just a nice report of an improvised recipe. One of our many former housemates used to use green chilies to make a very flavorful but non-spicy stew.  During my weekly "What should I cook this week?" conversation with Dorothy, she mentioned that.  I decided to make a variation to use as taco/burrito filling, and it turned out quite nice.  I did this on Sunday afternoon, when I could let it cook for a long time; with the right cut (and shape) of meat, you could do this in the slow cooker just as well.

Green chili brisket tacos
1.5lb flat cut brisket beef (1)
2-3 medium baking potatoes (or 5-6 new potatoes), diced into bite-sized pieces
1 medium onion, coarsely chopped
4-5 cloves garlic, bruised (2)
1 5oz can of diced green chilies
Vegetable or beef stock (about 1 cup depending on your dish)
Red wine (optional) (about 1/2 cup depending on your dish, or to taste)
Olive oil, salt, pepper
Corn or flour tortillas
Oaxaca cheese

Preheat oven to 325°.

Oil a baking dish large enough to hold the meat and vegetables. Salt and pepper the beef and place it in the center of the pan. Arrange the potatoes, onions, and garlic around the meat. Spoon the chilies across the top of the meat. Pour in enough of the stock and wine to come about halfway up the  meat. Cover with aluminum foil or a lid, and cook for 2 hours. When the meat is cooked, remove it from the dish and shred it. Return to dish and mix well with the vegetables. Return to the oven for another 15-20 minutes to let the meat soak up the remainder of the liquid and blend the flavors. Serve on tortillas with oaxaca.

_______________________________

(1) I'll be honest here, I didn't pay close attention to the actual cut; I asked my butcher if he had anything good for brisket on sale, and just used what he gave me.
(2) I just set the flat of my big knife across the clove and give it a light hit. The idea isn't to smash it flat, just open it up and release some of the oils.