Cowboy Nachos

Ingredients

• 2 cups Pinto Beans
• Freshly ground black pepper, to taste
• Hot sauce, to taste
• Minced garlic, to taste
• Jarred or fresh jalapenos, chopped or sliced, to taste, optional
• Canola oil, for warming brisket
• 2 cups shredded Braised Beef Brisket (plus pan drippings as needed)
• 1 can Mexican red sauce or enchilada sauce (enough to moisten brisket)
• Tortilla chips, as needed (about half a bag)
• 2 cups grated Monterey Jack (or however much you want)
• 2 cups Pico de Gallo

Pinto Beans recipe

• 4 cups dried pinto beans
• 4 slices thick bacon (you can also use salt pork, a ham hock or diced ham)
• Salt and freshly ground black pepper

Braised Beef Brisket

• 2 cans beef consomme
• 1 1/2 cups soy sauce
• 1/2 cup fresh lemon juice
• 2 tablespoons liquid smoke
• 5 cloves garlic, chopped
• 10 pounds beef brisket

Directions

1. Heat up the Pinto Beans and doctor them to your desired "temperature," adding some ground black pepper, Tabasco sauce, minced garlic and jalapenos if using. Make them as spicy or mild as you like.Preheat the broiler.
2. Preheat the broiler.
3. In a very hot skillet, add a bit of canola oil and the Braised Beef Brisket. Cook for 1 to 2 minutes, and then flip and cook for another 1 to 2 minutes. Next, pour some of the red sauce over the meat to make it nice and moist. If you have them, also add a bit of the pan drippings from the brisket-cooking process (or a bit of beef broth--again just enough to bring the meat to a nice moist consistency). Stir to combine and remove from the heat.
4. To assemble: In a heatproof dish, layer half of the tortilla chips, beans, brisket, cheese and Pico de Gallo. Repeat the layers but leave off the second layer of Pico de Gallo until after the dish is cooked.
5. Place on the middle or bottom rack of your oven and broil until the cheese is melted. Watch closely so they don't burn. Sprinkle the remaining Pico de Gallo over the top before serving.

Pinto Beans Directions

1. Rinse the beans in cool water & then pour into a pot and cover with water by about 2 to 3 inches.
2. Cut the bacon into large pieces and add to the pot.
3. Bring to a boil, then reduce the heat and cover. Simmer until the beans are tender (about 2 hours) adding water to the pot as needed. (The beans should have a thick broth.)
4. Toward the end of the cooking time, add 1 teaspoon salt and 2 teaspoons pepper.
5. Check the seasoning before serving, and add more salt and pepper if desired