Risk It For The Brisket Recipe
Tortilla chips, shredded brisket, cheese blend, charred corn, garlic Roma's & pickled red onions, cilantro, Rojas-Verde sauce, lettuce & a squeezems of sour creme.
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Ingredients
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Tortilla Chips
Brisket
Cheese Blend
Charred Corn
Vegetables
Sauce
Garnish
Method
Preparation
- 1
- 2
Char the Corn
If using fresh corn, place the corn on the grill and char for about 5-7 minutes, turning occasionally until slightly blackened. If using canned corn, skip this step.
- 3
Cool the Corn
Once the corn is charred, remove from heat and let it cool. If using canned corn, drain and rinse the corn.
- 4
Prepare Vegetables
Dice the Roma tomatoes and chop the cilantro finely.
Assembling the Dish
- 5
Layer Tortilla Chips
On a large platter, layer the tortilla chips evenly across the bottom.
- 6
Add Shredded Brisket
Top the chips with the shredded brisket, spreading it evenly.
- 7
Add Cheese Blend
Sprinkle the shredded cheese blend over the brisket.
- 8
Add Charred Corn
Add the charred corn evenly over the cheese.
- 9
Add Roma Tomatoes
Scatter the diced Roma tomatoes across the dish.
- 10
- 11
Drizzle Sauce
Drizzle the Rojas-Verde sauce over the entire platter.
- 12
Add Shredded Lettuce
Finally, add a generous handful of shredded lettuce on top.
- 13
Serve with Sour Cream
Serve with sour cream on the side or drizzled on top to taste.
