In anticipation of the Homestead Rodeo this weekend, we bring you “Rodeo Nachos” – This week’s “Off the Menu” special. We take our smoked beef brisket, chop it, and let it slowly simmer in a red chipotle sauce. We place this on a bed of nachos and add seasoned pinto beans. We top it off with jalapeños and Monterey Jack and cheddar cheeses. The plate is finished with sour cream and homemade pico de gallo.
