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Beef Barbacoa Nachos With Pickled Red Onions

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Beef Barbacoa Nachos With Pickled Red Onions

Ingredients

  • 1 ½ pound beef brisket, trimmed of fat and shiny, silver sinew
  • 16-ounce can diced, fire-roasted tomatoes with juice
  • ½ cup dark lager
  • 1 teaspoon ground cumin
  • 1 tablespoon dried ancho chile powder
  • 1 teaspoon unsweetened cocoa
  • ½ teaspoon dried mexican oregano
  • ½ cup apple cider vinegar
  • 1 whole chipotle chile en adobo, chopped, plus 2 tablespoons adobo sauce, divided
  • 2 teaspoons sugar
  • 1 ½ teaspoon kosher salt, divided
  • ½ teaspoon fresh-cracked black pepper
  • 2 bay leaves
  • 4 ounces extra sharp cheddar cheese (half of an 8-ounce block), shredded
  • 4 ounces velveeta, cubed
  • 1 cup whole milk
  • 1 teaspoon vegetable oil
  • 1 large red onion, halved and sliced
  • ½ cup cider vinegar
  • ¼ cup water
  • ½ teaspoon mexican oregano
  • ½ teaspoon sugar
  • 1 (1 pound) bag sturdy, restaurant-style tortilla chips
  • ½ cup pickled jalapeños, sliced
  • 1 (15 ounce) can pinto beans, drained, rinsed and lightly smashed
  • 1 (3.8 ounce) can sliced black olives
  • 1 cup chopped roma tomatoes (about 2 tomatoes)
  • 1 cup sour cream
  • ¼ cup chopped fresh cilantro
  • 2 cups salsa
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Published 2014-09-09 12:32:16 (2 years ago).

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