Nachos with Cheese, accompanied by Beef Brisket and Black Beans

Fuel Type: Gas or Coal

• SERVINGS: 12 TO 15

• PREPARATION TIME: 30 MIN.

• COOKING TIME: 9 TO 11 MIN.

INGREDIENTS

• PASTE

  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of chopped garlic
  • 1 teaspoon of ancho chili powder
  • 1 teaspoon of packed light brown sugar
  • ½ teaspoon of coarse sea salt
  • ½ teaspoon of chipotle chili powder
  • ¼ teaspoon ground cumin

  • 1¼ pounds of beef brisket, 1-2 cm thick, with excess surface fat removed, cut crosswise into 2-3 pieces
  • 1 bag (340 g) of tortilla chips
  • 1 can (430 g) of black beans, drained and rinsed
  • 200 grams of mature cheddar cheese, grated
  • 200 grams of grated Monterey Jack cheese
  • 520 grams of your favorite sauce
  • 1 ripe Hass avocado, diced

INSTRUCTIONS

1. In a small bowl, mix the pasta ingredients. Spread the pasta on both sides of the brisket pieces. Let the meat rest at room temperature for 15-30 minutes before grilling.
2. Prepare the grill for direct heat (230-290 °C).
3. Brush the cooking grates to clean them. Grill the brisket pieces over direct high heat with the lid closed until cooked to your liking (4-6 minutes for medium), turning once. Remove from the grill and let rest for 3-5 minutes. Cut into bite-sized pieces perpendicular to the grain.
4. In a large aluminum baking dish, layer half of the tortilla chips, the meat, the black beans, the cheddar cheese, and the Monterey Jack cheese. Place the dish on the grill over direct high heat, close the lid, and cook until the cheese is melted (about 5 minutes). In a medium bowl, combine the salsa and avocado. Remove the tortilla chips from the grill. Serve immediately with the salsa. Repeat with the remaining ingredients in another large aluminum baking dish.