Fully Loaded Nachos
Ingredients
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
Cheese Sauce:
- 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
Guacamole:
- 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:
- 10 oz different types of tortilla chips, I use: regular, sweet potato and the blue kind
- 1 15 oz 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
Instructions
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.
Cheese Sauce:
- 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.
Guacamole:
- 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!