• Vegetable oil (for frying)
  • 8 6-inch white corn tortillas, quartered
  • Salt, to taste
  • 15½-oz. can pinto beans, drained and lightly mashed
  • 1 cup (about 5 oz.) cooked brisket, shredded
  • 1 cup Colby cheese, shredded
  • 1 cup Monterey jack cheese, shredded
  • 1 head green leaf lettuce, shredded
  • 1 medium tomato, chopped
  • ½ cup guacamole
  • ½ cup chunky tomato salsa
  • 2 Tbsp. cup sour cream




Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Side Dish


  1. Preheat oven to 350°F.
  2. Fry corn tortillas in vegetable oil until golden brown, and place on paper towels to cool. Sprinkle with salt.
  3. Line medium-large baking sheet with parchment paper. Spread tortilla chips evenly on parchment paper.
  4. Layer pinto beans, brisket and cheese onto chips. Place sheet in oven and bake for 15 minutes.
  5. Slice rack of ribs into individual bones. Mix blackberry-jalapeño preserves and BBQ sauce. Baste bone sides and sliced sides of ribs with Blackberry-Jalapeño BBQ Sauce.
  6. Place rib bones on shareable platter and garnish with fresh blackberries.