Hors d’Oeuvres

Beef Barbacoa Nachos

Beef Barbacoa Nachos
Pin
Print

Beef Barbacoa Nachos

Ingredients

  • Barbacoa

  • 1 ½ pound beef brisket, trimmed of fat and shiny, silver sinew

  • 16-ounce can diced, fire-roasted tomatoes with juice

  • 1/2 cup dark lager

  • 1 teaspoon ground cumin

  • 1 tablespoon dried ancho chile powder

  • 1 teaspoon unsweetened cocoa

  • 1/2 teaspoon dried Mexican oregano

  • 1/2 cup apple cider vinegar

  • 1 whole chipotle chile en adobo, chopped, plus 2 tablespoons adobo sauce, divided

  • 2 teaspoons sugar

  • 1 1/2 teaspoon kosher salt, divided

  • 1/2 teaspoon fresh-cracked black pepper

  • 2 bay leaves

  • Cheese Sauce

  • 4 ounces extra sharp cheddar cheese (half of an 8-ounce block), shredded

  • 4 ounces Velveeta, cubed

  • 1 cup whole milk

  • One tablespoon cornstarch

  • Nacho Toppings

  • Sturdy, restaurant-style tortilla chips

  • jalapeños, sliced (pickled or raw)

  • pinto beans, drained, rinsed and lightly smashed

  •  sliced black olives

  • chopped tomatoes

  • sour cream

  • cilantro

  • salsa

  • pickled red onion

Directions

  • Beef
  • Place brisket in a resealable bag.
  • Combine tomatoes (with juice), lager, cumin, chile powder, cocoa, oregano, vinegar, chipotle chile and 1 tablespoon adobo sauce, 1 teaspoon salt, and pepper in a blender and puree until smooth.
  • Add marinade to brisket, seal bag tightly removing as much air as possible, and place in refrigerator to marinate overnight, turning occasionally.
  • The next day, adjust the oven rack to the lower-middle position and preheat oven to 300°F.
  • Place brisket and marinade in a Dutch oven. Add bay leaves. Bring to a bare simmer over high heat.
  • Cover, place in the oven, and cook until meat is fork-tender, about 3 1/2 hours.
  • Remove meat from the cooking liquid, discard bay leaves and allow meat to cool before shredding into strands.
  • Roughly chop into 1 1/2-inch pieces. Transfer to a small bowl, combine with 3/4 cup reserved cooking liquid. Taste and season with salt, if necessary. Set aside.
  • Cheese Sauce
  • Add the cheeses and cornstarch to a large bowl. Toss to combine. Transfer to a medium saucepan and add milk and remaining tablespoon of adobo sauce. Over low heat, whisk until cheese is melted and velvety, about 5 minutes. Set aside.
  • Pickled Red Onion
  • https://emilyventurini.com/quick-pickled/
  • Assemble
  • Adjust oven racks to upper and lower-middle positions and preheat oven to 350°F. Arrange tortilla chips on a baking sheet in a single layer.
  • Reheat beef and cheese sauce.
  • Drizzle with cheese sauce, scatter with shredded brisket and top with jalapeños, pinto beans, black olives and tomatoes.
  • Bake until chips are lightly toasted and ingredients are warmed through, 7-8 minutes.
  • Dollop with sour cream, sprinkle with cilantro and pickled red onions and serve with salsa for passing.

Tags