Heat the olive oil or butter in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened.
Stir in the garlic and cook for an additional minute until fragrant.
Add the Jalapeños and Beef:
Stir in the diced jalapeños and cook for another 2-3 minutes to release their heat and flavor.
Add the shredded brisket and toss to combine with the aromatics.
Create the Sauce:
Stir in the tomato paste, smoked paprika, and ground cumin, coating the beef and vegetables evenly.
Pour in the beef broth and bring to a simmer.
Stir in the heavy cream and let the mixture thicken slightly (about 5 minutes).
Incorporate Cheese:
Remove the skillet from heat and stir in 1 cup of the shredded cheese until melted and combined.
Taste and season with salt and pepper as needed.
Let the filling cool slightly while you prepare the crust.
Step 2: Prepare the Crust
Roll Out the Dough:
If using refrigerated pie crusts, let them come to room temperature for easier handling.
Roll out one crust to fit the bottom of your pie dish, allowing some overhang.
Assemble the Pie:
ADVERTISEMENT
