I picked up a brisket at the market this morning and immediately started thinking “Mexican” tonight.  Brisket with Chipotle Sauce, slow-cooked in the oven.  Yum.  Definitely not your Bubbe’s Brisket!

Since the local Super Fresh became a PathMark, I’ve noticed some new Mexican items on the shelves (they may have always been there, but I’m now noticing them because of their remerchandizing…) But whatever the reason, I picked up a can of La Morena Home Made Style Chipotle Sauce and decided to give it a try.

Can we say nice and tasty, boys and girls?!?  Great smoky-spicy flavor.  I put a bit in the bottom of a shallow covered casserole, added the brisket, poured the rest of the can of sauce over it, put on the lid, and into a 250° oven for about 4 1/2 hours.  The smells were wafting through the house.  It was great.

Tender, rich, spicy… all of the above.  I thickened the juices with a bit of cornstarch – it didn’t need anything else at all.

I did use about 1/2 cup of the juices to add to the rice.  I also had refried black beans, handmade tortillas, buttered corn, and Happy Hal’s Black Bean Bruschetta.

And… there’s leftovers