Print

Loaded Brisket Nachos Recipe Easy Homemade Star-Shaped Chips Delight

loaded brisket nachos - featured image
Print Recipe

A flavorful and fun twist on classic nachos featuring slow-cooked smoky brisket and crispy homemade star-shaped corn tortilla chips. Perfect for game days, casual gatherings, or any occasion that calls for a satisfying snack.

Ingredients

Scale
  • 3 lbs beef brisket (trimmed of excess fat)
  • 2 tbsp smoked paprika
  • 1 tbsp cumin powder
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • 1 cup beef broth
  • 1 large onion, sliced
  • 6 corn tortillas (fresh or store-bought)
  • Vegetable oil for frying (canola oil recommended)
  • Salt (to taste)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup pickled jalapeños, sliced
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream
  • 1 avocado, diced or sliced

Instructions

  1. Mix smoked paprika, cumin, chili powder, garlic powder, salt, and pepper in a small bowl. Rub this spice mix all over the brisket (about 3 lbs). Layer sliced onions at the bottom of your slow cooker or Dutch oven, place the brisket on top, and pour in 1 cup beef broth. Cook on low for 8 hours or until the meat is fork-tender. If using a Dutch oven, cover tightly and cook at 300°F (150°C) for 3-4 hours.
  2. While the brisket cooks, stack the corn tortillas and cut out star shapes using your cookie cutter or knife. Heat vegetable oil in a heavy skillet to 350°F (175°C). Fry the stars in batches, about 1-2 minutes per side or until golden and crisp. Drain on paper towels and immediately sprinkle with salt. Keep the chips warm in a low oven if needed.
  3. Once cooked, remove the brisket from the slow cooker and shred it using two forks. Discard any large pieces of fat. Return the shredded meat to the juices to keep it moist.
  4. On a baking sheet, arrange a layer of star-shaped chips. Scatter shredded brisket evenly over the chips, then sprinkle with cheddar and Monterey Jack cheese. Add sliced jalapeños for heat. Repeat layering if you want extra heft.
  5. Place the baking sheet under the broiler or in a preheated 400°F (200°C) oven for 5-7 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning.
  6. Remove the nachos from the oven, then finish with diced tomatoes, fresh cilantro, sour cream dollops, and avocado slices. Serve immediately for the best crunch and flavor.

Notes

Use fresh corn tortillas for best chip texture. Maintain oil temperature at 350°F when frying chips to avoid greasy or burnt results. If no star-shaped cutter is available, carefully cut shapes with a sharp knife. For a smoky heat, substitute chipotle chili powder for regular chili powder. Slow cooking the brisket is key for tender meat. Assemble nachos just before serving to keep chips crispy. Leftovers should be stored separately and reheated gently.

Nutrition

Keywords: brisket nachos, loaded nachos, star-shaped chips, homemade chips, Tex-Mex, slow cooked brisket, game day snacks, easy nachos

Find it online: https://cheerycrisp.com/loaded-brisket-nachos-recipe-easy-homemade-star-shaped-chips-delight/