Bbq Brisket Nachos Recipes

TRASH CAN NACHOS

Steps:

• Carne Asada: Combine 2 minced garlic cloves, 2 tablespoons lime juice and 1 teaspoon kosher salt; rub all over 8 ounces skirt steak and refrigerate 30 minutes. Grill over high heat, turning, until charred, 6 to 8 minutes. Let rest, then chop.
• Super Melty Cheese (SMC): Melt 2 tablespoons butter in a saucepan over medium heat; add 1 tablespoon flour and whisk until smooth and toasted, 5 minutes. Whisk in 1 cup each whole milk and heavy cream; bring to a boil. Add 2 ounces each grated mild cheddar, monterey jack, Oaxaca and asadero cheese. Whisk until melted. Stir in a pinch each of cayenne and cumin, 1 tablespoon each minced pickled jalapenos and pickled jalapeno juice and 2 tablespoons pico de gallo. Remove from the heat and keep warm.
• Black Beans: Rinse 1 cup dried black beans, then soak in water overnight; drain. Transfer to a saucepan, cover with water by 2 inches and bring to a boil; reduce to a simmer. Add 1/2 cup minced sweet onion, 1 clove minced garlic, 1/2 tablespoon kosher salt and 1 sprig epazote (or 1 teaspoon dried Mexican oregano). Simmer until the beans are tender, about 1 hour, adding more water as needed. Discard the epazote.
• Make the carne asada, super melty cheese (SMC) and black beans (see above).
• Spoon some of the SMC in a large tin can (an empty 110-ounce can works well, or you can use a pot or a metal bucket). Layer 1/4 pound tortilla chips one-quarter of the way up.
• Spoon more SMC over the chips, then sprinkle with a layer each of carne asada and black beans. Sprinkle with pico de gallo, shredded cheddar, sliced jalapeno, crumbled Cotija cheese, sliced red onion, julienned radish and chopped cilantro; drizzle with Mexican crema.
• Repeat to make 3 more layers of chips, SMC, meat, beans and toppings. Place a large round platter or tray on top of the nachos; invert onto the platter and remove the can. Garnish with more pico de gallo, cilantro, red onion and jalapeno.

BBQ BRISKET NACHOS

Steps:

• Place the brisket, beans and bbq sauce in a bowl and stir to combine.
• Pile one layer of chips on a cookie sheet and top with cheese. Add the brisket and repeat with another layer.
• Heat an oven to broil and place the cookie sheet in the oven until the cheese is melted.
• Top with cilantro, red onion, jalapeno and an extra drizzle of bbq sauce.

TEXAS BBQ BRISKET NACHOS

Steps:

• To make queso, combine all queso ingredients in a large microwave safe bowl and microwave until cheese is hot and melted.
• On tortilla chips, layer queso, warmed brisket, avocado, pico de gallo, corn, cilantro, jalapeños and other toppings as desired.

BRISKET NACHOS

Steps:

• Preheat oven to 300 degrees F. Heat oil in a deep-fryer to 350 degrees F.
• Drop corn tortillas 1 at a time into hot oil. Fry until the tortilla turns golden brown, about a minute. Remove the tortillas with tongs or a slotted spoon and drain on a wire rack set over a shallow pan or paper towel lined plate.
• Transfer the tortillas to a baking sheet. Sprinkle a layer of half the shredded Cheddar on top of the tortillas. Set aside the remaining cheese. Add a layer of heated pinto beans onto the cheese. Add the shredded brisket on top of the pinto beans. Top with Monterey jack and remaining Cheddar. Bake in the preheated oven for 1 to 2 minutes, or until cheese is melted. Remove from oven to a cutting board and cut each tortilla into quarters.
• Arrange the nachos in a circle on a platter. Add the lettuce and tomatoes to center of the nacho circle. Serve immediately with sour cream, guacamole, salsa and sliced jalapenos.

BBQ NACHOS A LA "FAMOUS DAVE'S"

Steps:

• 1.) Heat up BBQ meat and baked beans in separate containers til hot (microwave is fine).
• 2.) Place chips in a single layer on large serving platter or baking sheet.
• 3.) Place on the chips (in this order): beans, meat, lettuce, tomatoes, sour cream, BBQ sauce, jalapenos, cheese (for the sour cream and BBQ sauce, if you want a bit more precision than just plopping it on top, I'd suggest putting each into separate sandwich bags, cutting of one of the corners and piping it on top of the platter).
• 4.) Serve and enjoy!