Beef Brisket Nachos

Wow! Summer is almost over already. Time really does fly when you're having fun! We had the best beach vacation ever even though it rained a lot of the time. I can't complain though when I have this view!

I can't believe our youngest will be starting his last year in middle school in less than a week. In even bigger news, our oldest got married! We couldn't be happier for the newest addition to our family!!! Yes, there is a big age gap between my two kids. About 13 years. This made parenting so much easier when they were babies. I had a great little helper in my daughter when my son was born. She even LIKED to change diapers and didn't mind the poopy ones. She has always been a great big sister! I had the worst morning sickness while being pregnant with both of them. Actually, I was sick all day long. Why do they call it morning sickness anyway? All of my mom friends, who experienced so-called morning sickness, agree that it was a constant feeling of nausea. I hated most cooked foods and only wanted to eat fresh fruit and plain bread, except for Mexican food! Weird, huh? It was like that with both my pregnancies. The human body is a mysterious machine. I still LOVE Mexican food! Can't get enough of it! I have been wanting to make nachos but I really don't want to do a lot of cooking because IT IS SO HOT! This is when the slow cooker comes in handy. First, I gather all of my ingredients for making Brisket Nachos. Indulgent, right? You could use this same recipe with pretty much any Triple S Farms roasts, even pork. I'm using some applewood smoked salt to give it a hint of smoky flavor.

A little tip for cutting hot peppers, such as jalapeños, is to cut the outside off, leaving the seeds and stem intact.

The best thing about using the slow cooker is that you just dump all of your ingredients in and walk away!

After cooking for several hours, what started as a tough cut of meat, it is so tender you can now shred it with 2 forks. By the way, I love the fat and my husband doesn't. Just call me Mrs. Sprat!

How easy is that?! You could also use this for tacos, quesadillas, and enchiladas. Now time to pile on as many toppings as is humanly possible. In all honesty, I did use store bought queso. It's sooo yummy and it's gluten free!

What was your pregnancy craving? BEEF BRISKET NACHOS 1 Triple S Farms beef brisket 1 onion, chopped 3 cloves minced garlic or 3 tsp. pre-minced garlic 2 jalapeños, minced 1 Tbs. ground cumin 1 tsp. ground coriander 2 C. beef or chicken broth Salt & pepper, to taste Add all ingredients to slow cooker. Cook on low for 8 hours or on high for 4-5 hours. Remove meat from cooker and shred. Strain liquid. Add any solids to shredded meat along with a few tablespoons of liquid. Save your liquid for another time. Top your nachos with all of your favorite toppings and BUEN APETITO!