Cowboy Nachos Recipes

foodnetwork.ca

Stephanie Marciszewski-Harry

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

subheading: 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

subheading: 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

subheading: Pico de Gallo:

5 plum tomatoes (Roma)

3 jalapeno peppers

½ large onion or 1 small onion

1 bunch cilantro, fresh

½ lime

Salt

Directions at foodnetwork.ca

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