Saturday, October 20, 2012

Cowboy Nachos

2 - (16-oz.) cans Pinto Beans, drained 2 - teaspoons hot sauce 1 - teaspoon minced garlic 1/2 - teaspoon freshly ground pepper 3 1/2 - cups shredded Braised Beef Brisket(can also use leftover steak or roast) 1 - tablespoon canola oil 1/2 - cup taco sauce 1/4 - cup pan drippings from Braised Beef Brisket or beef broth 1 - (9-oz.) package round tortilla chips 1 - (8-oz.) block Monterey Jack cheese, shredded Pico de Gallo (recipe below)
Additional Toppings: guacamole, sour cream, pickled jalapeno pepper slices Preheat oven to 425°. Cook first 4 ingredients and 1/2 cup water in a medium saucepan, stirring occasionally, over medium-low heat 5 to 7 minutes or until thoroughly heated. Cook brisket in hot oil in a skillet over medium heat, stirring often, 4 minutes or until thoroughly heated. Stir in taco sauce and reserved pan drippings. If you do not have any beef broth will do just fine. Cook 2 minutes. To assemble the Nachos: In a heat proof dish layer chips, beans, brisket, cheese, and pico de gallo. Repeat layers but leave off the second layer of pico de gallo until after the dish is cooked. Place on the middle or bottom rack of your oven and broil until cheese is melted. Watch closely. When cheese is melted, remove from oven and sprinkle a generous amount of pico de gallo over the top. Pico de Gallo 5 - whole Plum (roma) Tomatoes ½ - whole Large (or 1 Small) Onion 3 - whole Jalapeno Peppers Cilantro Lime Juice Salt To Taste Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again

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