Cowboy Nachos
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
44
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 cups
Pinto Bean (dried)5 cloves
Garlic (chopped)1 can
Red Sauce (mexican)2 cups
Monterey Jack (grated)1
Salt1.5 cups
Soy Sauce1 cup
Lemon Juice (fresh)2 tbsps
Liquid Smoke4540 g
Beef Brisket1 small large
Onion1 bunch
Cilantro (fresh)1
LimeDirections:
1
Cover tightly with foil
2
Heat up the Pinto Beans and doctor them to your desired "temperature," adding some ground black pepper, Tabasco sauce, minced garlic and jalapenos if using
3
Make them as spicy or mild as you like
4
Preheat the broiler
5
In a very hot skillet, add a bit of canola oil and the Braised Beef Brisket
6
Cook for 1 to 2 minutes, and then flip and cook for another 1 to 2 minutes
7
Next, pour some of the red sauce over the meat to make it nice and moist
8
If you have them, also add a bit of the pan drippings from the brisket-cooking process (or a bit of beef broth--again just enough to bring the meat to a nice moist consistency)
9
Stir to combine and remove from the heat
10
To assemble: In a heatproof dish, layer half of the tortilla chips, beans, brisket, cheese and Pico de Gallo
11
Repeat the layers but leave off the second layer of Pico de Gallo until after the dish is cooked
12
Place on the middle or bottom rack of your oven and broil until the cheese is melted
13
Watch closely so they don't burn
14
Sprinkle the remaining Pico de Gallo over the top before serving
15
Inhale, exhale and then ravenously consume! Rinse the beans in cool water; pour into a pot and cover with water by 2 to 3 inches
16
Cut the bacon into large pieces and add to the pot
17
Bring to a boil, then reduce the heat and cover
18
Simmer until the beans are tender, about 2 hours, adding water to the pot as needed
19
(The beans should have a thick broth
20
) Toward the end of the cooking time, add 1 teaspoon salt and 2 teaspoons pepper
21
Check the seasoning before serving, and add more salt and pepper if desired
22
Don't over-salt
23
Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine)
24
Place the brisket in the marinade, fat-side up
25
Marinate in the refrigerator for 24 to 48 hours
26
When ready to cook, preheat the oven to 300 degrees F
27
Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours)
28
Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid
29
Serve immediately, spooning the juice over the slices
30
You may store the pan in the fridge for up to 2 days, or freeze for use at a later date
31
If fat collects and hardens at the top, remove and discard
32
Chop the tomatoes, jalapenos and onions into a very small dice
33
(Leave the seeds in your jalapenos for a hotter pico
34
) Adjust the amount of jalapenos to your preferred temperature
35
Next, chop up a nice-sized bunch of cilantro
36
Just remove and discard the long leafless stems before chopping
37
No need to remove the leaves from the stems completely
38
Put the tomatoes, jalapenos, onions and cilantro together in a bowl and give it a good stir
39
Squeeze the juice of the lime half into the bowl
40
Add salt to taste and stir again