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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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If you, like me, are a hard-core Texan and prefer a little (or a lot of) zip to your food... THIS is for you. I make this for my family every time we smoke a brisket (provided there are any left-overs, of course). Don't let it scare you... my children have been eating this since they were 3 and 5... but if you don't like it as spicy, you can subsitute any other pepper for the jalapenos... or seed and devein the jalapenos. Ingredients:
1 large sweet onion, chopped (preferably texas sweet) |
5 fresh jalapenos, chopped |
5 medium idaho potatoes, peeled (or not) |
3 -4 garlic cloves, minced |
2 tablespoons olive oil |
1 tablespoon butter |
1 teaspoon garlic powder |
1/2 teaspoon cayenne pepper |
1 tablespoon worcestershire sauce |
1 (10 ounce) can rotel tomatoes (i prefer extra-hot, but any heat level can be used) |
2 cups left-over mesquite-smoked beef brisket, chopped |
salt & freshly ground black pepper |
sharp cheddar cheese (optional) |
sour cream (optional) |
Directions:
1. In a large skillet, heat 1 tablespoon butter over medium-high heat.
2. Add onions, and let cook for 5 minutes, stirring occasionally.
3. Add the jalapenos, and cook until bright green (about 3 minutes), stirring constantly.
4. Lower the heat to medium, add the olive oil to the skillet.
5. Add the potatoes and cook, stirring occasionally until the cubes go from opaque to translucent.
6. Add the minced garlic, stir, and let sit for 1 minute.
7. Sprinkle in the spices and Worcestershire sauce and stir to coat.
8. Add the Rotel tomatoes and left-over meat, raise the heat to medium-high, and cook until the moisture is completely out of the pan and the potatoes and onions start to get brown edges.
9. Spoon into bowls and add cheese and sour cream, if desired (they do make a lovely creamy contrast to the spicy mixture, so I highly recommend using them).
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