Instructions: Heat oil in large Dutch oven. Brown beef brisket in oil. Add water, garlic, oregano, salt and pepper. Bring to a boil. Cover, reduce heat and simmer until very tender, about 2 1/2 hours. Drain, reserving 1 1/4 cups drippings in pan. Shred beef into bite-size pieces. Whisk flour and next 3 ingredients into reserved drippings. Stir in salsa and chiles. Simmer 15 minutes. Stir in meat. Use to fill tortillas for tacos, quesadillas or burritos.

Yield: 6 cups.

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