Loaded nachos, anyone?
Do I have time for just one more Super Bowl recipe? Pretty please?
I’m especially proud of today’s recipe, because who doesn’t dig some fully loaded nachos? Especially when it involves 3 different type of tortillas, chipotle beer shredded beef, black beans, cheese sauce, more cheese, pico de gallo, fresh guacamole, jalapeños, cilantro and Mexican crema! Phew! I couldn’t say that in one breath even if I wanted to.
Nachos have always been my favorite bar food.
So it was a no brainer that I had to come up with some sorts of nachos to serve on Super Bowl Sunday. True, I don’t care for football and don’t even know which teams are playing this year – oopsie! – but I take my football food very VERY seriously.
After all, the food is the only reason I’m not hiding in the bedroom, binge watching Netflix on my laptop, while my American husband and friends gather around the TV.
Oh yeah! Beware the bored lady by the table. If you spend too much time focusing on that replay, the loaded nachos might be gone! ? (Maybe serve the nachos during the halftime show, when she’ll be dancing around to some Coldplay and Beyonce!)
My secret to nacho perfection? Layering! Because there’s nothing more frustrating than sad chips with no toppings.
And since we are talking about chips, I love my nachos plate to be very colorful, so I went with three different kind of chips here. Regular, sweet potato and blue tortilla chips!
Aren’t they gorgeous?
But the truth is, good nachos are all about personal preference. So feel free to use whatever kind of chips you love and to substitute or omit everything else!
Except, please make the Chipotle beer shredded beef and the cheese sauce. They are really amazing and what make these loaded nachos platter the BEST ever.
And, finally, my last two cents on nacho making is: Serve your nachos immediately after baking and assembling them. As much as I love nachos, there is one thing I won’t touch: soggy nachos!
Happy Game Day! (And please please please: Do not drink and drive! I couldn’t bear to lose my beloved readers!)
Chipotle Beer Shredded Beef:
- 2 tablespoons olive oil
- 2 pounds chuck roast
- Salt and pepper to taste
- 1 (11.2fl oz) bottle Amber lager beer
- 2 tablespoons Worcestershire sauce
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce plus 1 tablespoon of the liquid
Pico de Gallo:
- 2 ripe tomatoes, diced
- 1/2 red onion, finely chopped
- 1 jalapeño pepper (seeds and membranes removed if you want less heat!), finely chopped
- Cilantro to taste
- Juice of 1/2 lime
- Salt to taste
- 3 ounces pepper jack, grated
- 6 ounces sharp cheddar, grated
- 1 tablespoon corn starch
- 1 (12oz) can evaporated milk
- A few dashes of hot sauce to taste
- 2 ounces cream cheese, softened
- 2 ripe Hass avocados, halved and pitted
- 1/2 red onion, chopped
- 1 garlic clove, minced
- Juice of 1/2 lime
- Salt to taste
Nachos and Toppings:
- 10oz different types of tortilla chips (I use: regular, sweet potato and the blue kind)
- 1 15oz can black beans, drained
- 1 cup grated Cheddar cheese
- Sliced jalapeños to taste (seeds and membranes removed for less heat)
- Mexican crema (or sour cream), to taste
- Cilantro leaves to taste
Making the Chipotle Beer Shredded Beef:
- Start preparing the shredded beef the night before you plan to serve your nachos.
- Season the roast with salt and pepper.
- In a large skillet, heat the olive oil, over medium high heat, until hot. Add the chuck roast to the skillet and brown on all sides, 5-8 minutes.
- Transfer the roast to the slow cooker and add the remaining ingredients. Cook on low for 8 hours.
- Once cooked and tender, remove the beef from the slow cooker into a cutting board. Using two forks, shred the beef. Reserve until ready to use.
Pico de Gallo (*):
- In a medium bowl, combine all the salsa ingredients. Refrigerate until ready to use.
- Add the grated cheese to a large bowl and sprinkle the corn starch. Toss to combine.
- In a saucepan, heat the evaporated milk until it begins to simmer. Add the cheese and stir until the cheese is melted. Then, add the cream cheese and the hot sauce and continue stirring until the sauce is thick and smooth.
- In a medium sized bowl or molcajete, add the avocado pulp and the lime juice. Add salt and, using a fork or potato masher, mash the avocado until the desired consistency.
- Fold in the onion and garlic. Reserve.
Assembling the nachos:
- Preheat oven to 400 degrees.
- Layer 1/2 of the tortilla chips on a large baking sheet. Then add 1/2 the shredded beef and 1/2 the black beans. Drizzle with 1/2 of the cheese sauce and sprinkle 1/2 the grated cheese.
- Top with the remaining tortilla chips, then shredded beef, beans, cheese sauce and grated cheddar.
- Bake for 5-10 minutes or until the cheese is melted.
- Top with the Pico de gallo salsa and drizzle the Mexican crema (**). Add the sliced jalapeños and cilantro leaves. Finish off by adding the guacamole.
- Serve immediately!