Brisket Nachos Recipe
Homemade tortilla chips topped with brisket, cheese, jalapeños, and house-made salsa.
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Ingredients
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Tortilla Chips
Brisket
Toppings
House-Made Salsa
Method
Tortilla Chips
- 1
Heat Oil
Heat vegetable oil in a large pot over medium-high heat until hot.
- 2
Prepare Tortillas
Cut the corn tortillas into quarters to form triangles.
- 3
Fry Chips
Fry the tortilla triangles in batches until golden brown and crispy, about 2-3 minutes per batch.
- 4
Drain and Season
Remove chips from the oil and drain on paper towels. Season with salt while still hot.
Brisket
- 5
Preheat Oven
Preheat your oven to 300°F (150°C).
- 6
Season Brisket
Season the beef brisket with smoked paprika, garlic powder, onion powder, black pepper, and salt.
- 7
Prepare Brisket
Place the seasoned brisket in a roasting pan and pour the beef broth over it.
- 8
Roast Brisket
Cover the pan tightly with aluminum foil and roast in the preheated oven for 3-4 hours until tender.
- 9
Slice Brisket
Once done, let the brisket rest for 20 minutes before slicing it thinly.
House-Made Salsa
- 10
Prepare Vegetables
Chop the tomatoes and onion into small pieces.
- 11
- 12
Rest Salsa
Stir well and let sit for at least 15 minutes to allow flavors to meld.
Assembling Nachos
- 13
Preheat Oven
Preheat your oven to 350°F (175°C).
- 14
Layer Chips
On a large baking sheet, layer the tortilla chips evenly.
- 15
Add Toppings
Top the chips with sliced brisket, cheddar cheese, and jalapeños.
- 16
Bake Nachos
Bake in the preheated oven for 10-15 minutes until cheese is melted and bubbly.
- 17
Garnish and Serve
Remove from the oven and garnish with fresh cilantro and serve with house-made salsa on the side.