What to do with leftover brisket!
- 2 pounds of brisket, chopped
- 1 pound of ground sirloin
- 1 onion diced
- 5 chipotle peppers in adobo sauce (seeded and finally chopped)
- 2 cans fire roasted diced tomatoes
- 3 cans Rotel chili fixins
- 1 can Rotel cilantro style
- 1 can black beans
- 1 can chili pinto beans
- Shredded Mexican Style cheese
- Queso cheese spread
- Dizzy Pig Fajitaish Seasoning
- 1/2 cup chopped cilantro
- 10” flour tortillas
Using a large cast iron Dutch Oven, brown the onion and sirloin in the iron pot over a medium heat on your stove. Add the chipotle peppers with sauce, tomatoes, beans, and Rotel. Bring to a boil, reduce the heat to a simmer and cook for 30-45 minutes. Top with cilantro at the end of the simmer period. While the chili is simmering, place your pizza stone on the grill and preheat the stone to 350 degrees. This will take at least twenty minutes. Using a sieve or colander place about 2-3 cups of the chili mixture into the device (over a bowl to catch the juice) to drain. Once drained take a large spoon and press the beans against the side of the colander to smash. Place a large helping of Mexican Style cheese onto one half of the flour tortilla. Cover with a layer of the chili from the colander, and then top with more cheese. Pull the other side of the tortilla over the half with the ‘fixins’. Press with a spatula. Make two at a time and place onto the baking stone to toast. This will melt the cheese and make the sides stick together. Flip after 3-4 minutes and toast the other side. Slice with a pizza cutter into wedges, coat with some Queso cheese, and sprinkle with some of the seasoning.
