Tender shredded brisket, gooey chili-laced cheese sauce, crispy tortilla chips...does game day eating get any better than this?
Loaded Brisket Nachos
Prep time: 20 minutes
Cook time: 90 minutes
|3 cups||Tortilla Chips|
|1 1/2 cups||P.I.G. Cheese Sauce|
|1 qt||Heavy Cream|
|8 oz||American Cheese|
|TT||Notorious P.I.G. Pulled Pork Rub|
|1 cup||Shredded Brisket|
|TT||Texas Rodeo Brisket Rub|
|14 oz||Beef Broth|
Corn & Bean Salsa
|1 lb.||Corn, frozen|
|1 can||Black Beans, drained and rinsed|
|1/2||Red Onion, diced|
|1/4 cup||Bee Sting Hot Honey Chipotle Sauce|
|2 T||Sour Cream|
|1 T||Chopped Cilantro|
Trim most of the fat off the brisket then cut into 2" pieces. Set pressure cooker to the 'Saute' setting. While the pot is heating, generously season the meat with the Rodeo Rub.
- Add 2 TB oil and sear the meat on all sides. Once browned, turn off the pot and add the beef broth. Place lid on the pressure cooker and set to HIGH PRESSURE for 90 minutes. When done, allow to release naturally. Shred meat with 2 forks and set aside.
- To make cheese sauce: In a sauce pan, melt butter and add flour stirring constantly so it does not burn. Cook roux for 2-3 minutes.
Slowly add the heavy cream stirring constantly until well incorporated. Bring to a simmer and slowly stir in the American cheese a little at a time.
Once the cheese if fully melted, stir in the Bee Sting Seasoning. Hold hot and set aside for nachos.
- To make the corn and bean salsa, combine all ingredients and set aside.
- Assemble nachos: Place tortilla Strips on plate and drizzle cheese sauce over the top. The spread out the shredded brisket and corn bean salsa over the plate. Finish with a drizzle of Bee Sting BBQ Sauce, a dollop of sour cream, chopped cilantro and a lime wedge.