Brisket Nachos Recipe
Make Brisket Nachos Recipe in just 9h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Brisket
Toppings
Method
Preparation of Brisket
- 1
Season the Brisket
Rub the beef brisket with salt, black pepper, paprika, garlic powder, and onion powder evenly on all sides.
- 2
Slow Cook the Brisket
Place the seasoned brisket in a slow cooker. Pour the beef broth over the brisket. Cover and cook on low for 8-10 hours or until the meat is tender and easily shredded.
- 3
Shred the Brisket
Once cooked, remove the brisket from the slow cooker and let it rest for 10 minutes. Then, shred the meat using two forks.
Assembling the Nachos
- 4
Prepare the Base
Preheat your oven to 180°C (350°F). Spread the tortilla chips evenly on a large baking sheet.
- 5
Add the Brisket
Evenly distribute the shredded brisket over the tortilla chips.
- 6
Add Cheese
Sprinkle the shredded cheese generously over the brisket and chips.
- 7
Bake the Nachos
Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
Finishing Touches
- 8
Add Toppings
Once out of the oven, add the sliced jalapeños, chopped green onions, and dollops of sour cream on top of the melted cheese.
- 9
Garnish
Add fresh cilantro if desired.