Oven Roasted Brisket Soft Tacos with Red Chile Sauce

2 teaspoons ground coriander
2 teaspoons ground cumin
6 T. chili powder
2 T. onion powder
1 T. garlic powder
1 T. Mexican oregano
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1  4-5 lb. brisket
28 oz. crushed tomatoes
12- 13 dried ancho chiles, stems and seeds removed
1/2 lb. good quality tomatoes
1 qt. water
1 T. olive oil
5 teaspoons chopped garlic
1/2 teaspoon roasted ground cumin
1 teaspoon Mexican oregano

Combine all of the ingredients for the rub and rub over the brisket. Wrap and let sit for about 2-3 hours.

Preheat oven to 300 degrees and place the brisket in a Dutch oven along with the crushed tomatoes.

Bake for about 4 ½-5 hours or until fork tender.

Meanwhile, dry roast the chiles in a cast iron skillet for about 3-4 minutes. Do not blacken.
Add the chiles and the water to a bowl to rehydrate.

Blacken the tomatoes and let cool.

Add the chiles, tomatoes, garlic, cumin and oregano to a blender and add about 1 teaspoon salt.

Puree until smooth, adding water as needed.
Add oil to a large deep-sided pan and heat until almost smoking.
Refry the sauce for about 4-5 minutes, stirring constantly and adding water if needed.