Brisket Nachos Recipe
House-made tortilla chips, brisket, cheddar cheese, jalapeños, and sour cream.
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Ingredients
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Tortilla Chips
Brisket
Toppings
Method
Tortilla Chips
- 1
Prepare the Tortilla Chips
Cut each corn tortilla into 6 equal triangles.
- 2
Fry the Chips
Heat vegetable oil in a large pot over medium heat. Once hot, carefully add tortilla triangles in batches, frying until golden and crispy, about 2-3 minutes. Remove and drain on paper towels. Sprinkle with salt while hot.
Brisket
- 3
Prepare the Brisket
In a slow cooker, combine brisket, beef broth, chopped onion, minced garlic, smoked paprika, cumin, salt, and black pepper. Stir to coat the brisket.
- 4
Cook the Brisket
Cover and cook on low for 8 hours or until the brisket is tender and easily shredded. Once done, remove the brisket and shred it using two forks.
Assembly
- 5
Assemble the Nachos
On a large baking sheet, layer the tortilla chips evenly. Sprinkle shredded brisket over the chips, followed by shredded cheddar cheese and sliced jalapeños.
- 6
Melt the Cheese
Place the baking sheet in a preheated oven at 350°F (175°C) for about 10 minutes, or until the cheese is melted and bubbly.
- 7
Serve
Remove from the oven and drizzle sour cream over the nachos. Serve immediately.