Pancho Tots With Brisket Recipe

Season

Pat the brisket dry with paper towels. Combine kosher salt, black pepper, smoked paprika and granulated garlic in a small bowl. Rub the spice mix evenly over all surfaces of the brisket.

Sear

Heat olive oil in a heavy Dutch oven or large ovenproof pot over medium-high heat until shimmering. Sear brisket 4–5 minutes per side until deeply browned. Transfer brisket to a plate.

Build braising liquid

Reduce heat to medium. Add chopped onion to the pot and cook 4–5 minutes until softened and lightly browned, scraping up browned bits. Stir in chopped chipotle peppers, brown sugar and apple cider vinegar; cook 1 minute. Pour in beef stock and bring to a gentle simmer.

Braise

Return brisket to the pot, fat side up if applicable. Cover with lid and transfer to a 300°F (150°C) oven. Braise until fork-tender, about 2 to 2.5 hours depending on thickness. Check once at 90 minutes and baste with liquid if top is drying.

Shred and finish

Remove brisket from braising liquid and let rest 10 minutes. Using two forks, shred the meat into bite-sized pieces, discarding any excessive fat. Skim and reduce braising liquid on the stovetop over medium-high heat 5–8 minutes until slightly thickened; taste and adjust seasoning. Toss shredded brisket with 2–3 tablespoons of the reduced sauce to keep it moist and spicy.

Bake tots

Preheat oven to 425°F (220°C). Arrange frozen tater tots in a single layer on a rimmed baking sheet. Bake according to package instructions until golden and crisp, about 20–25 minutes, turning once halfway through.

Prepare crema

While tots bake, in a small bowl combine sour cream, lime juice, salt and hot sauce (if using). Stir until smooth and refrigerate until assembly.

Layer

When tots are hot and crisp, transfer them to an ovenproof serving dish or keep on the baking sheet. Distribute shredded brisket evenly over the tots, then sprinkle shredded cheddar and pepper jack cheese over the top. Return to the oven for 3–5 minutes, or until cheese is melted and bubbly.

Finish

Remove from oven. Top with sliced pickled jalapeños, chopped green onions and cilantro. Drizzle lime crema over the top or serve on the side. Add optional garnishes of crumbled cotija and diced avocado as desired.