Cowboy Nachos

Ingredients:

Nachos

• 2 cups pinto beans, recipe below
• Tabasco sauce, to taste
• Crushed garlic, to taste
• Pickled or fresh jalapeno peppers, chopped or sliced ​​into rings, to taste (optional)
• Canola oil to reheat the brisket
• 2 cups shredded braised beef brisket (plus pan juices as needed), recipe below
• 1 jar red Mexican or enchilada sauce (enough to moisten the meat)
• Tortilla chips, as needed (about half a package)
• 2 cups grated Monterey Jack cheese (or as much as you like)
• 2 cups pico de gallo, recipe below

Pinto beans

• 4 cups dry pinto beans
• 4 thick slices of bacon (you can use lard, ham hock, or diced ham)

Braised beef brisket

• 2 cans of beef consommé
• 1.5 cups soy sauce
• 0.5 cup freshly squeezed lemon juice
• 2 tablespoons liquid smoke
• 5 cloves garlic, chopped
• Beef brisket weighing 4.5 kg.

Pico de Gallo

• 5 plum tomatoes
• 3 jalapeño peppers
• Half a large or 1 small onion
• 1 bunch of fresh cilantro
• Half a lime

Preparation:

1. Season the cooked beans to your desired level of spiciness, adding a little ground black pepper, Tabasco sauce, minced garlic, and jalapeño, if using. Adjust the spiciness to your liking.
2. Preheat oven to grill mode.
3. In a very hot frying pan, add a little canola oil and the shredded braised beef brisket. Cook for 1-2 minutes, then flip and cook for another 1-2 minutes. Then pour in some red sauce Sprinkle the mixture over the meat to moisten it. If desired, you can add some of the juices from the brisket pan, if available (or a little beef broth, again, just enough to moisten the meat). Stir to distribute evenly and remove from heat.
4. Assembly:
   
   In an ovenproof dish, layer half the tortilla chips, beans, brisket, cheese, and pico de gallo. Repeat the layers, except for the pico de gallo, reserving it until the nachos are done.
5. Place the nachos on the middle or bottom rack of the oven and broil until the cheese is melted. Watch carefully to avoid burning. Sprinkle with the remaining pico de gallo before serving.
   
   Pico de GalloFinely dice the tomatoes, jalapeño, and onion. If you prefer a spicier flavor, leave the seeds in the jalapeño. Adjust the amount of jalapeño to taste.
   
   Next, chop a large bunch of cilantro. You don't need to remove the leaves; just cut off and discard the long, leafless stems.
   
   Place the tomatoes, jalapeño, onion, and cilantro in a bowl and mix thoroughly. Squeeze the juice of half a lime into the bowl. Season with salt to taste and mix again.

6. Pinto beans

   
   Rinse the beans in cold water, place them in a saucepan, and cover with water to a depth of 2-3 inches. Chop the bacon into large pieces and add to the saucepan. Bring to a boil, then reduce the heat and cover. Simmer until the beans are tender, about 2 hours, adding more water as needed. The beans should be cooked in a thick liquid.
   
   Towards the end of cooking, add 1 teaspoon of salt and 2 teaspoons of black pepper. Taste before serving and add more salt and black pepper if desired. Be careful not to oversalt. Yield: 12 servings.

7. Braised beef brisket

   
   Combine beef consommé, soy sauce, lemon juice, liquid smoke, and garlic in a large Dutch oven (disposable is fine). Place the brisket in the marinade, fat side up. Cover tightly with foil. Marinate in the refrigerator for 24-48 hours.
   
   Preheat oven to 150°C.
   
   Braise the brisket in a roasting pan, covered with foil, until tender when pierced with a fork, about 40 minutes per pound (6-7 hours). Transfer the brisket to a cutting board, slice across the grain, and return the slices to the roasting liquid. Serve immediately, basting with the roasting juices.
   
   

   Storage recommendations

   
   You can store the pan in the refrigerator for up to 2 days or freeze it for later use. If fat collects and solidifies on the surface, skim it off and discard.