Tuesday, September 21, 2010

The Pioneer Womans Cowboy Nachos & Homemade Pico De Gallo

I have been trying to get this recipe for Cowboy Nachos posted for quite some time now. But for some reason or another it keeps getting pushed aside.

When we find briskets on sale we make a point to buy two or three at a time and store them in our deep freeze.
 

We can usually find them on sale for .99 lb for a whole brisket which is a great price. In the summertime we like to throw them on our smoker.
 

Whole briskets are a pretty large cut of meat so you will end up with lots of leftovers. But don't worry because you will get at least three meals out of one whole brisket.

I love a good smoked brisket, but brisket that has been cooked in the oven is just as tasty. If you have ever cooked a brisket then you know that is has to be cooked slowly.
 

If not then you will end up with a pretty dry, tough piece of meat. My favorite oven cooked brisket recipe is from the Pioneer Woman no surprise there. Have you ever made Ree's Braised Beef Brisket? If you haven't you must make it.

I love to cook this brisket recipe especially in the winter months. The whole house is warmed by the oven and the aroma of the meat just lingers through the air.
 

When the brisket is cooked it's so tender and juicy and can be enjoyed in many ways. Sliced brisket, BBQ brisket sandwiches, brisket taco's and last but not least Ree's wonderful Cowboy Nachos.
 

I actually think it would be a crime if you didn't make her nachos with some the leftovers. I found Ree's recipe in the November 2009 issue of Southern Living Magazine.

I really enjoyed the article. It was such a nice sneak peek into Ree's life on the ranch and a few of her fabulous recipes.
 

I don't think the Cowboy Nachos would be the same if you didn't make her homemade Pico de Gallo to top them off.

 I won't go on and on about this recipe because if you know The Pioneer Woman then you know how awesome this recipe is.

We had Sliced Braised Beef Brisket the first night served with baked potatoes, salad and corn on the cob. The recipe for Ree's Braised Beef Brisket is below at the end of this post.

Package up the leftovers and store in the refrigerator or freezer. Where you store the leftovers all depends on how fast you will be using the meat. Don't forget to save some of the yummy drippings from the brisket because you will need it for the nachos.







The Pioneer Woman's Cowboy Nachos

2 - (16-oz.) cans Bushs Pinto Beans, drained
2 - teaspoons hot sauce
1 - teaspoon minced garlic
1/2 - teaspoon freshly ground pepper
3 1/2 - cups shredded Braised Beef Brisket
1 - tablespoon canola oil
1/2 - cup taco sauce
1/4 - cup pan drippings from Braised Beef Brisket or beef broth
1 - (9-oz.) package round tortilla chips
1 - (8-oz.) block Monterey Jack cheese, shredded
Pico de Gallo (recipe below)
Toppings: guacamole, sour cream, pickled jalapeno pepper slices

Preheat oven to 425°. Cook first 4 ingredients and 1/2 cup water in a medium saucepan, stirring occasionally, over medium-low heat 5 to 7 minutes or until thoroughly heated. 

Cook brisket in hot oil in a skillet over medium heat, stirring often, 4 minutes or until thoroughly heated. Stir in taco sauce and reserved pan drippings. 

If you do not have any beef broth will do just fine. Cook 2 minutes.

To assemble the Nachos:
In a heat proof dish layer chips, beans, brisket, cheese, and pico de gallo. 

Repeat layers but leave off the second layer of pico de gallo until after the dish is cooked. Place on the middle or bottom rack of your oven and broil until cheese is melted. 

Watch closely. When cheese is melted, remove from oven and sprinkle a generous amount of pico de gallo over the top.








The Pioneer Womans Pico de Gallo

5 - whole Plum (roma) Tomatoes
½ - whole Large (or 1 Small) Onion
3 - whole Jalapeno Peppers
Cilantro
Lime Juice
Salt To Taste

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). 

Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. 

No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again



Pico de Gallo Printer Friendly


14 comments:

Kirby said... #

I love any kind of nachos, you make me want to go buy a brisket now and make these. I always cook mine in the oven and love the smell of the house as it cooks!

Maria said... #

Mmmm Nachos! Love the fresh pico!

Rachelle @ "Mommy? I'm Hungry!" said... #

These sounds good, nachos are always a hit for our family. Fresh pico de gallo is too! YUM!

☺lani☺ said... #

Nachos and Pico, one of my favorites! Haven't visit this site for a while! Happy Mid-week!

Laura aka Lolo said... #

this looks so yumm-e i have been meaning to tell you I lOvE the look of your blog! Which make me love u even more which makes me have to "think" about exercising more after I make more of your recipes. I heart U

Shonda said... #

Nachos are weekly deal around our house and I love to slow-cook a brisket every now and then too - so I can't wait to try out these two recipes. I actually have one of those cheap briskets in the freezer right now, so this meal could be in our future soon!!

Karin said... #

Great recipe for Friday night parties or Sunday football.

This Pico de Gallo would look beautiful if it was served in bright colorful Cancun bowls!

Melynda said... #

YUM is not quite good enough for food this good! Thanks for sharing.

Alwayzbakin said... #

OH MY Goodness! These sound dangerous. I don't know if I would be able to stop eating them!

The Better Baker said... #

Love your new look! WOW!

anniebakes said... #

oh my gosh, i've been wanting to make this and now you've pushed me over the edge, thanks for posting it!!

anne

Julie said... #

I seriously need nachos, like now!

Fabulous Terrah said... #

Mmmm mmm! Loved this one!

Anonymous said... #

My cousin recommended this blog and she was totally right keep up the fantastic work!