Smoked Brisket Nachos

As an empty nester, I find it more difficult to cook for 2 than I do a full house.  I used smoked brisket for this recipe, but you could use chicken or shrimp too. I usually smoke 2 briskets at a time so I always have some on hand . . . it freezes so well.

SMOKED BRISKET

The ONLY way to cook a brisket is by smoking it for many hours in the smoker….trust me on this. I use hickory wood chips in the smoker and cover the brisket with a heavy dusting of Cavender’s All Purpose Greek Seasoning. This seasoning is simple and allows the beef flavor to stand out.

NACHO INGREDIENTS

Nacho Chips – I prefer white or blue corn chips and lean toward the organic.  I guess you could call me a ‘chip snob’.

Black Beans or Pinto Beans – drained, your choice, but don’t forget to drain the
beans. No one wants soggy nachos.

Cheddar Cheese, grated

Pepper Jack Cheese, grated

Pico de Gallo, drained (recipe on this site)

Brisket, smoked and chopped

1-can Enchilada Sauce

Guacamole (recipe on this site)

 NACHO ASSEMBLY

• place nacho chips into a baking dish or cookie sheet
• top with black beans (drained)
• next add smoked brisket (to which you have already added one can of enchilada sauce and heated on the stove top) – chop the brisket so it will fit the size of your chips
• top with grated cheddar and pepper jack cheese
• sprinkle with fresh Pico de Gallo minus the liquid…again no soggy nachos
• broil until cheese is bubbly.
• top each nacho with a spoon of guacamole.

Pico de Gallo

Go to your local farmer’s market and look for tomatoes that have an acidy bite to them. You can also use the traditional Roma tomatoes; make sure they are ripe, but firm. Truthfully, any ripe tomato will work.  Also, another key ingredient, second only to ripe tomatoes, is fresh cilantro. I love the smell of cilantro and how it adds that extra freshness to any dish. Chop everything pretty small, not minced. Pico only lasts one day, but you won’t have to worry about leftovers…they will eat every bite!  If you are going to use pico on your nachos and in your guacamole, you might want to double the recipe.  Remember, Pico is all about the right balance of your ingredients.

5 Roma tomatoes, ripe, but firm

1 small onion

3 Jalapenos, no jar stuff!

Cilantro, a nice size amount

Lime Juice, ½ lime, use fresh only.

Salt; taste first, then salt lightly if needed. Don’t forget, your chips will have salt on them.

Guacamole

It seems everyone has their own preference for Guacamole.  For me it’s all about the texture. While some people like it smooth and creamy, my recipe makes a chunkier, fresher tasting guacamole.  One thing is for sure, guacamole from the grocery store sucks.  I think you will enjoy my recipe below.  The process begins with selecting the perfect avocado.  The ingredients that make this guacamole unique are a dab of mayo, Serrano chilies, and jalapeno juice.

1 ripe Roma tomato, finely chopped, not minced and watch your tomato juice (you can use any fresh tomato, but Roma tomatoes have less water)

2 tbl. or more white onion, finely chopped, not minced

2 Serrano chilies, finely chopped, not minced

2 tbl. Finely chopped cilantro…or a little more!

1 tbl. Lime juice, fresh not bottled

If you don’t have enough of the above vegetables, you could add some Pico de Gallo.

2 – 3 large avocados

1 tbl. or less mayo . . . just a little dab for creaminess

Black pepper

1/4  tsp. salt….remember, your chips will be salty so taste before you use any salt

Using a fork, mash all ingredients together keeping the mixture very chunky. Don’t over mix.  Makes about 2 cups.  To adjust the consistency, add jalapeno juice.  Serve immediately, if possible. Will keep at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface.