Mexican Beef Brisket Nachos

Marinade ingredients:
2 TBSP soy sauce
2 TBSP worsteshire
1 jalepeno
2 cloves of garlic
2 TBSP olive oil
Salt a pepper rubbed into the meat

Ingredients:
3.5 lb beef brisket
1 (28oz) can of diced tomatoes
1 TBSP applewood rub
2 jalepenos
1 onion, diced
4 cloves of garlic, diced
1 red pepper, diced
1.5 cups of beef broth
1/2 cup of sweet bbq sauce
10 dashes of tabasco or other hot sauce
4 dashes of liquid smoke
salt and pepper
2 tsp oregano
1 tsp garlic powder

Garnish and toppings:
Nacho chips
green onion
cilantro
pico de gallo
sour cream
mexican cheese

Marinate 8 hours or overnight.
Discard marinade
Add all other ingredients to crock pot and stir.
Add in the meat and nestle in the liquid
8 hours on high in a crock pot
Remove meat gently onto a tray and shred with 2 forks.
Arrange nacho chips or to stadia and lay meat on top. For the toppings, you can be creative but I used traditional mexican toppings.
Have hot sauce or bbq sauce out for those who like it saucy and spicy.

I didn't have wine with dinner...but later on in the evening I enjoyed a Pinto Noir.
Voila
California
Pinto Noir
2013