For the 1st Annual Tequila and Salsa Party, I made a Green Chile Brisket, which we shredded and served in warm corn tortillas for some delicious brisket tacos. I won't be making the brisket again for the 2nd Annual Tequila and Salsa Party, but I thought that some of you might like to have the recipe for your own use.

I found the recipe in the Recipes section of Central Market's website. Check out their site, they've got a ton of really yummy looking recipes over there! Without further ado, here's the Green Chile Brisket recipe:

Green Chile Brisket

Courtesy of: Central Market
8 to 12 servings

1 (6-pound) brisket, trimmed
salt and pepper to taste
8 ounces tomatillos, peeled
1 poblano chile, cut into halves
2 jalapeño chiles, cut into halves
1 onion, cut into thick rings
1/2 bunch cilantro
2 or 3 sprigs epazote (optional)

Preheat the oven to 275 degrees. Season the brisket liberally with salt and pepper. Sear the brisket over high heat in a heavy roasting pan. Add enough water to the pan to measure 1/4 inch. Stir, scraping any browned bits from the bottom. Add the tomatillos, chiles, onion, cilantro and epazote. Cover tightly with foil. Bake for 3 1/2 to 4 hours or until fork tender, adding additional water if needed. Place the brisket on a large platter.

Drain the cooked vegetables, reserving the pan drippings. Skim off and discard any fat. Purée the vegetables with enough of the reserved drippings to make a medium-thick salsa. Serve the brisket with the warm salsa and flour tortillas.

You may prepare this 1 day in advance for enhanced flavor and reheat the salsa.