2 ½ lb beef brisket (or boneless beef chuck roast), trimmed of fat
2 tbsp. Mild BBQ Rub
1 bottle Spicy Roasted Garlic BBQ Sauce
4 chipotle chilis in adobo, chopped
1 cup red onion, diced
3 cloves garlic, finely chopped
1/4 cup lime juice
2 tbsp. of apple cider vinegar
1 tbsp. olive oil
2 mangos, peeled and diced
1/2 cup red onion, diced
1 cup sweet mini peppers, sliced
1 jalapeno, finely diced
1 lime, squeezed for juice
8 cups tortilla chips (8 oz)
2 cups shredded sharp cheddar cheese or favorite cheese
Cut the beef into large cubes and season with Mild BBQ Rub.
Heat olive oil in skillet on medium-high heat. Add beef and search until brown on all sides.
Place beef and chopped onions into your slow cooker.
In a food processor add adobo chilis, lime juice, vinegar, garlic, and Spicy Roasted Garlic BBQ Sauce. Pulse until blended and pour on top of the meat.
Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.
Mix mango, red onion, mini peppers, jalapeno and lime juice into a mixing bowl.
Let salsa rest for at least 30 minutes in refrigerator (for best results, let rest overnight in refrigerator).
Pre-heat oven to 400 degrees.
Line baking sheet with aluminum foil and spread half of chips evenly in pan.
Sprinkle half of shredded cheese over the chips.
Top with shredded barbacoa generously.
Bake 8-10 minutes or until cheese is melted.
Top nachos with salsa and additional toppings. Enjoy!
Smoky mesquite with sea salt & pepper