Leftover Beef Brisket Nachos

Ingredients:

• Leftover beef brisket
• 2 tsp dried oregano
• 2 tsp brown sugar
• 1 pinch kosher salt
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp. vegetable oil
• 1 small onion, sliced
• 1/2 can Mexican beer
• 1 bag corn chips
• 2 cups cheddar cheese
• 1/2 cup drained pickled jalapeños
• 1 avocado, cubed
• 2 radishes, sliced into rounds
• 1/4 cup loosely packed coriander leaves
• 1/4 red onion, finely chopped
• Lime wedges, for serving

Instructions:

• In a small bowl, whisk to combine oregano, brown sugar, salt, chili powder, cumin, and garlic powder. Mix into the leftover beef brisket.
• Heat your Crockpot™ pressure cooker to HIGH and add vegetable oil. Pour beer in, then add the beef brisket. Scatter onions over the beef and secure the lid.
• Cook on HIGH for 1 hour and 25 minutes. Let pressure release naturally for 10 minutes, then quick release remaining air.
• Preheat oven to 375° and line a large baking sheet with aluminium foil. Spread an even layer of chips onto the baking sheet, then top with 1/3 of the cheese, jalapeños, and shredded beef. Top with more chips, and another 1/3 of cheese, jalapeños, and beef. Finish with one more layer of chips and the remaining cheese, jalapeños, and beef.
• Bake until cheese is melty and chips have crisped slightly, 10 minutes.
• Garnish with avocado, radishes, cilantro, and red onion. Serve with lime wedges on the side for squeezing.