So remember how I said that the slow cooked beef from my previous recipe can be made into some KILLER nachos? Well here I am, delivering. This dish has four main components. Pulled beef, nacho chips, onion and tomato salsa and guacamole. Everything except the guacamole can be prepared well ahead of time (only because avocado discolours and oxidises pretty quick.) I used cheese flavoured Doritos (because my main goal in life is to increase the ways in which I consume cheese), but you are free to choose any corn chip you fancy. The barbecue flavoured Doritos also work really well. The other thing is that I'm doing a layered nacho version (so think of like a nacho lasagna... Mmmm. Are your kinky food dreams taking shape yet?). You can go the traditional route and just do one layer with everything piled on top :D I know a lot of you will give me a lot of grief. for not having jalapenos on here... But guess what, I hate jalapenos, and this is my blog so I do what I want. If you would like to include jalapenos or Ancho chillies, do as you please!
1-2 large packets of corn chips
Leftover braised beef
1 can red kidney beans (washed and drained)
3 tbs water
1 cup sour cream
1 large bunch coriander (2 smaller bunches)
2 medium red onions
2 medium tomatoes
2 green chillies
2 ripe avocados
2-3 cups of grated cheese (depends on how much cheese you want to eat, really. Cheese is the love of my life, therefore I will have lots of it!)
1. Remember how I told you to freeze your leftover beef from the previous post? Well, now take it out of the freezer and pop in the microwave for about a good 5-8 minutes or until all the ice has melted and the beef is really hot. Carefully, give the beef a good mashing with a fork to break down the bigger pieces into small bits.
2. Next, into a saucepan, add this beef mixture. On a medium flame, move it around the pan. Break up the beef with a wooden spatula or with a fork until it achieves the texture of pulled pork - you'll be able to visibly see the strands of beef separated from each other. Do make sure that you don't break the beef down to the point where it becomes mush though!
3. Add in the water and the beans and allow the mixture to thicken. The moment the pulled beef is glistening and thick, take off the heat and leave it to the side. Check out how dark, rich and glorious that beef has become! This is a winner right here ladies and gentlemen!
4. To prepare the onion salsa, finely chop the onion, tomato and chili and put into a plastic bowl. Next, chop the entire bunch of coriander and save about 2-3 tablespoons of the coriander for garnishing and add the rest into the same bowl as the onion.
5. Add in a good teaspoon or so of salt, squeeze in the juice of a whole lime and mix well. Leave this aside too.
6. To make the guacamole, peel and de-seed two ripe avocados. Scoop out the avocado flesh into a bowl and mash well with a fork.
7. Add about 1-2 tsp of sour cream, juice of half a lime and a 1 tsp of salt and mix well. And now, you are ready to make nachos!
8. Battle Stations go! Arrange your corn chips at the bottom of the bowl/dish you're using.
9. Next, add in a cheeky little layer of the pulled beef. Mmm. Delicious.
10. Followed by a sinful layer of salsa and cheese!
Now, if you're making regular nachos, you can stop at this point. Once you've added the cheese, you can pop the nachos either into the microwave on high for 2 minutes (to melt the cheese) or into a 180 C over for 5 minutes (frankly the microwave is so much easier). If you're doing what I did and if you're making layered nachos, just keep repeating the layers until your dish is full. Then, top it off with cheese and pop into the microwave.
11. Once the nachos are out of the over and the cheese has melted, slather on a generous amount of your guacamole on top. Along with the guacamole, also dollop sour cream, a small amount of the onion salsa, some fresh coriander and a squeeze of lime,
12. Alternatively, you can serve the nachos as they are when you take them out from the microwave/oven and serve the sour cream, guacamole, salsa and fresh coriander separately in side dishes, especially if you're making this for friends who might not want sour cream or guac on their nachos (WHY ARE YOU FRIENDS WITH SUCH PEOPLE?! HEATHENS. Unfriend them at once!).
This is what mine looked like. I ate the leftovers the next days with more sour cream, guac and coriander piled on top. In case it isn't obvious, I have a serious love affair with coriander and avocado.
I heaped on a big, thick, generous, glistening layer of guacamole, sour cream, fresh coriander and salsa. And it was absofuckinglutely wonderful. But that's me. You do what you want, you go Glen Coco!
Until next time, freaks! Leave me a comment and share the links!