One thing is true about nachos: If you serve them, I will eat them. Adding in a hefty amount of smoked brisket and plenty of Monterey Jack cheese only increases said odds that I’ll not only eat them, but likely ALL of them.
Serves 6 to 8 • Hands-on: 15 minutes • Total: 1 hour, including Pico de Gallo
- 2 (16-ounce) cans seasoned pinto beans, drained
- 2 teaspoons hot sauce
- 1 teaspoon minced garlic
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄2 cup (4 ounces) water
- 3 1⁄2 cups shredded brisket
- 1 tablespoon canola oil
- 1⁄2 cup (4 ounces) taco sauce
- 1⁄4 cup meat drippings from brisket or beef broth
- 1 (9-ounce) package round tortilla chips
- 1 (8-ounce) block Monterey Jack cheese, shredded
- Pico de Gallo
- Toppings: guacamole, sour cream, pickled jalapeño chile slices, chopped fresh cilantro
- Preheat the oven to 425°F. Cook the first 4 ingredients and 1⁄2 cup water in a medium saucepan, stirring occasionally, over medium-low 5 to 7 minutes or until thoroughly heated.
- Heat the brisket in hot oil in a large skillet over medium, stirring often, 4 minutes or until thoroughly heated. Stir in the taco sauce and the pan drippings; cook 2 minutes.
- Divide the chips, bean mixture, brisket mixture, cheese, and 1 cup of the Pico de Gallo among 3 pie plates.
- Bake at 425°F for 5 minutes or until the cheese is melted. Serve immediately with the remaining Pico de Gallo and desired toppings.
Pico de Gallo
Makes 3 1⁄2 cups
- 6 plum tomatoes, chopped
- 1⁄2 cup finely chopped sweet onion
- 1⁄4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 jalapeño chile, seeded and minced
- 1 garlic clove, minced
- 1⁄2 teaspoon table salt
Stir together all ingredients in a medium bowl.
Excerpted from The South’s Best Butts by Matt Moore. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.