Braised Beef Nachos (Edit recipe)

glassofweinstein

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These nachos are the real main event of any game day!

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PREP TIME

30 minutes

COOK TIME

4 hours

INGREDIENTS

24

Serves: 8-12

Ingredients

Beef

2 lb Beef Loin Roast - US Wellness Meats, or Chuck, Brisket
1 Tbsp Kosher Salt
1 Tbsp Avocado Oil
2 Yellow Onion, quartered
7 cloves Garlic, crushed
28 oz Fire Roasted Diced Tomatoes
28 oz Water
4 New Mexico Hatch Chiles (Whole) - The Spice Lab
2 Tbsp Cumin, Ground
1.5 Tbsp Chili Powder
1.5 Tbsp Organic Sweet Paprika - Primal Palate

Homemade Chips (optional)

Toppings

8 oz Sharp Cheddar Cheese, grated
8 oz Monterey Jack Cheese, grated
1 cup Canned Corn, rinsed and dried
1 cup Black Beans, rinsed and dried
1 Avocado, diced
2 Tbsp Cilantro, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Before beginning, cover the beef in kosher salt and allow the meat to come to room temperature while lightly dry-brining it. Preheat the oven to 300F. Preheat an oven-safe pot or dutch oven over medium heat, and then add the avocado oil. Deeply sear all sides of the beef and render the fat cap (3-5 minutes per side). Remove the meat and add the quartered onions into the pot. Brown deeply on each side and then add the garlic cloves. Brown for two minutes, and then add the fire-roasted tomatoes. Stir as the acid deglazes the bottom of the pot, then add the water, chilies, and remaining spices. Bring the liquid to a simmer and then add the meat back in the braising liquid. Cover with a lid and place in the oven at 300F for three hours.
In a saucepan, preheat your frying oil to 325F. Cut your tortillas into eighths and fry for 2-3 minutes until golden brown, placing on a bed of paper towels to catch excess oil. Toss the chips in a large bowl with the lime zest and salt, noting that it may collect in the bottom of the bowl. Check for seasonings and reserve.
Remove the meat from the oven after three hours, and carefully transfer to a large plate or cutting board. Shred the beef to your desired size and discard the whole chilies. Add the shredded beef back into the sauce and stir thoroughly.
Bump the oven temperature to 375F and line a large baking sheet with aluminum foil. Place a layer of chips down, followed by a layer of beef, the corn and black beans, and cheese, and repeat this process once more. Bake the nachos for 20 minutes at 375F until the cheese is melted and everything is lightly browned. Top with the avocado and cilantro, as well as any additional favorite nacho toppings and serve warm!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	2355
Fat:	248 g
Carbohydrates:	25 g
Protein:	27 g
Cholesterol:	0 g
Sodium:	774 mg
Fiber:	7 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.