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Ingredients
  • 2 cups Pinto Beans, recipe follows
  • freshly ground black pepper, to taste
  • Tabasco sauce, to taste
  • minced garlic, to taste
  • jarred or fresh jalapenos (chopped or sliced), to taste, optional
  • canola oil, for warming brisket
  • 2 cups shredded Braised Beef Brisket (plus pan drippings as needed), recipe follows
  • 1 can Mexican red sauce or enchilada sauce (enough to moisten brisket)
  • ½ bag tortilla chips, as needed
  • 2 cups Monterey Jack cheese, grated (however much you want)
  • 2 cups Pico de Gallo, recipe follows
  • Pinto Beans:
  • 4 cups pinto beans, dried
  • 4 slices bacon, thick (you can also use salt pork , ham hock)
  • Salt and freshly ground black pepper
  • Braised Beef Brisket:
  • 2 cans beef consomme
  • 1 ½ cups soy sauce
  • ½ cup fresh lemon juice
  • 2 Tbsp liquid smoke
  • 5 cloves garlic, chopped
  • 10 pounds beef brisket
  • Pico de Gallo:
  • 5 plum tomatoes (Roma)
  • 3 jalapeno peppers
  • ½ large onion or 1 small onion
  • 1 bunch cilantro, fresh
  • ½ lime
  • Salt
Steps
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