You’re about to meet the clean nachos of your dreams: Rich, shredded brisket slathered in spicy sauce, crunchy-cool cabbage slaw, and the supreme overlord of all condiments (guacamole, of course) all piled on top of crunchy corn chips. Trust us: You’ll never microwave Tostitos with shredded cheese again. Serves 6–8 Brisket 4 Tbsp macadamia or coconut oil, divided 2 red bell peppers, roughly sliced 2 red onions, sliced thin 4 sm red chiles, sliced thin 2 garlic cloves, minced 2 tsp paprika 1 tsp ground cumin 1 tsp ground ginger 1 tsp oregano ½ tsp cinnamon 2 tsp salt, divided 2½ lbs beef brisket 1 can (14.5 oz) diced tomatoes 16 oz chicken stock 3 Tbsp apple cider vinegar 1 can (14 oz) black beans, drained and rinsed 1 Tbsp cornstarch Slaw 2 pears, cored and cut into matchsticks 4 c shredded purple cabbage 4 Tbsp apple cider vinegar 8 scallions, sliced thin 1 long red chile, sliced thin 3 Tbsp olive oil MORE: This Breakfast Burrito Will Crush Your Hangover Guacamole 3 ripe avocados ½ c cherry tomatoes, quartered 2 scallions, sliced thin 2 limes ½ long red chile, sliced thin 1 handful cilantro leaves Corn chips, plain yogurt, and lime wedges for serving

  1. Heat oven to 350ºF.2. Heat 2 Tbsp of the oil in a large oven-safe pot. Add bell pepper, onion, chiles, and garlic and sauté for a few minutes.3. Meanwhile, in a small bowl, mix paprika, cumin, ginger, oregano, cinnamon, and salt. Rub mixture onto brisket.4. Remove the onions and bell peppers from the pot and set aside. Add remaining oil and brisket and cook until meat is browned on both sides. Return onions and bell peppers to the pot. Add stock, tomatoes, remaining salt, and apple cider vinegar. Bring to a boil, cover, and transfer to oven. Cook until meat is tender, 3 to 3½ hours.5. Meanwhile make the slaw: Mix all slaw ingredients in a bowl. Season with salt and pepper to taste and set aside.6. When meat is done, remove pot from oven and carefully transfer brisket to a cutting board. Shred meat using two forks and set aside.7. Skim most of the fat from the top of the sauce in the pot, then return pot to stove. Add cornstarch and stir to combine. Add black beans simmer for 10 minutes.8. Meanwhile, make the guacamole: Scoop flesh from avocados into a bowl and mash with a fork. Add tomatoes, scallions, and chile. Squeeze in juice from both limes, season with salt and pepper to taste, and top with cilantro leaves.9. Transfer shredded meat back into the pot and stir to combine. Serve with guacamole, slaw, corn chips, yogurt and lime wedges. NUTRITION (per serving without garnishes) 550 cal, 37 g pro, 36 g carb, 11 g fiber, 13 g sugars, 31 g fat, 11 g sat fat, 1040 mg sodium