Cowboy Nachos
INGREDIENTS
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2 cups Pinto Beans, recipe follows
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Freshly ground black pepper, to taste
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Tabasco sauce, to taste
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Minced garlic, to taste
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Jarred or fresh jalapenos, chopped or sliced, to taste, optional
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Canola oil, for warming brisket
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2 cups shredded Braised Beef Brisket (plus pan drippings as needed), recipe follows
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1 can Mexican red sauce or enchilada sauce (enough to moisten brisket)
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Tortilla chips, as needed (about half a bag)
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2 cups grated Monterey Jack (or however much you want)
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2 cups Pico de Gallo, recipe follows
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4 cups dried pinto beans
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4 slices thick bacon (you can also use salt pork, a ham hock or diced ham)
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Salt and freshly ground black pepper
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2 cans beef consomme
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1 1/2 cups soy sauce
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1/2 cup fresh lemon juice
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2 tablespoons liquid smoke
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5 cloves garlic, chopped
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10 pounds beef brisket
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5 plum (Roma) tomatoes
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3 jalapeno peppers
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1/2 large or 1 small onion
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1 bunch fresh cilantro
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1/2 lime
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Salt
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