Name: Brisket chile rellenos, Dallas style
Yield: 8
Ingredients: 1/2 pound tomatillos, husked and cut in half; 1 poblano chile, stemmed, seeded, and chopped; 6 cloves garlic; 1/2 small yellow onion, chopped; 1/2 cup cilantro leaves; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 2-pound brisket, from the flat; 1 cup lager, preferably Texan; 4 poblano chiles; 1 tablespoon unsalted butter; 1/2 small yellow onion, chopped; 4 cloves garlic, chopped; 1/2 cup water; 1/2 cup cilantro; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 8- ounces sour cream (1 cup); 1 pound Monterey Jack cheese, shredded (4 cups); 8 poblano chiles; Pico de gallo, for serving