Brisket Walking Nachos
Brisket Walking Nachos
Directions
- In a sauce pot over medium heat, combine black beans, vegetable stock, cumin and dark chili powder. Bring to a simmer and remove from heat.
- Pour bean mixture into a food processor and puree until smooth. Transfer to a wide tip squirt bottle and hold warm for service.
- Set broiler to high. For each serving, in a bowl combine 4 ounces brisket with 2 ounces BBQ sauce.
- Lay 2 cups chips out on heat safe platter. Squeeze roughly 1/4 cup bean puree over top of chips.
- Top chips with sauced brisket and cover with 1/2 cup cheese. Place platter under broiler until cheese has melted.
- Finish with a small scoop of guacamole, avocado lime creme and pico de gallo. Garnish with 1 teaspoon cilantro (optional). Serve warm.
Ingredients
- 1 cup Avocado lime crema
- 1 cup Cattlemen’s® Kansas City Classic BBQ Sauce
- 1/2 cup beans, black, canned, drained
- 1 lb beef, brisket, smoked, 1/2 in dice, warm
- 2 cups Cheddar jack cheese, shredded
- 1/2 tsp Magellan® Chili Powder, dark
- 16 cups chips, potato or corn tortilla
- 4 tsp cilantro, fresh, chopped (optional)
- 1/2 tsp Magellan® Cumin, ground
- 1 cup guacamole, prepared
- 1 cup pico de gallo, prepared
- 1/2 cup vegetable stock