Homemade cilantro sour cream, pickled red onions and pico de gallo really sets these nachos apart.
These cheesy nachos are great way to used leftover protein from a big dinner. The homemade cilantro sour cream, pickled red onions and pico de gallo really set the dish apart.1.Heat the vinegar, water, sugar and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute.
Let cool and pour over the onions.For the pico de gallo:Stir in the lime juice and season with salt and black pepper. Enjoy right away or cover and refrigerate overnight.Preheat oven/smoker to 375 F.Spread tortilla chips out on a baking sheet or cast-iron pan. Top with brisket and cheese. Place in oven until cheese is melted.Recipe Tags
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