Some nights all you want is a huge plate of nachos to call it a day.
These nachos are not a last minute fix but they are not even comparable to the slop you’d get in the drive through at Taco Bell.
Ick. Do you guys go there? We went there in high school occasionally. But now? Now that I know what real food is supposed to taste like? No, thanks.
The last two times I went there were when I was pregnant. First trimester, sick as a dog, and it was the closest drive thru to Wegmans. Why, I can hear you asking, if I had a car full of groceries did I not just park and grab something to eat out of the back?
Anyone who has ever been pregnant already knows the answer to this. Because I was pregnant and if I didn’t eat something in the next few seconds I was either going to vomit, pass out, or DIE. I remember feeling like I couldn’t even breathe and if I didn’t eat something NOW I was going to have to pull the car over and lie down until whatsoever time I felt okay enough to drive again.
That is one aspect of pregnancy I do not miss.
So anyway, what were we talking about? Oh yeah, really GREAT nachos. Now, I have to give major credit to Bobby Flay on this one. This recipe is a conversion of a conversion of a taco recipe of his that I’ve used and abused for a couple years now. I’ve switched around a couple of the more expensive ingredients and made the whole process a bit less complicated. I also usually use a pork shoulder for the meat but this night I had a chuck roast that needed to fulfill it’s destiny so beef it is. (So if you have a 3 lb pork shoulder on hand you could totally use that)
Let’s start by browning a chuck roast on all sides. I used my Dutch oven for this, the same one we’ll use again in a minute – that way we don’t have to make everything in the kitchen dirty. Just a few minutes over medium-high heat will do it.
Now, using that same pot, over medium-high heat warm a couple tablespoons of canola oil and saute the onions until opaque (about 5 minutes). This is when you get to scrape up all the little brown bits in the pan. Mmmm. Add the garlic and cook another minute more. No longer or the garlic will burn and then you’d have to start over.
No, seriously, this bottle costs like $1.99. I know they say you’re supposed to use wine that you would drink on it’s own but who can afford that??? And more to the point, I don’t even drink wine so Goya it is. Pour a cup and a half of wine into the onions and let it reduce down almost completely. I set a timer for 12 minutes. Works every time.
This looks like I’m adding water. I am. And I’m not. At this point we’re going to add 3 cups of chicken broth along with a teaspoon of dried thyme. I use bouillon which is why we have a completely useless shot of me pouring water into the pot. Bring it to a boil, add the meat back in, COVER IT, and stick it in the oven at 350 degrees. We’re gonna leave it there for about 2 1/2 hours, until the meat is pull-apart tender. (I’ve also done this in the crockpot a number of times. In this case you only need about 1 1/2 cups chicken broth and 4 hours on high)
Pull out your food processor, we’re gonna use it a couple times here. Grab a big handful of cilantro and pulse it until it’s chopped up evenly.
Then add in the can of Roasted Green Chiles, the juice of 1 lime, salt and pepper to taste, and about 10 cherry tomatoes (or equivalent amount of whatever kind of tomatoes you have on hand). Pulse until your salsa looks something like this.
Remove the salsa from the food processor and wipe it down quickly. Using the shredding attachment, shred 3 cups of cheese. You could use Monterrey Jack, Pepper Jack, Colby Jack, Colby, or Cheddar. Pretty sure this was Colby.
Or you could just grab a bag of pre-shredded “Mexican” cheese out of your cheese drawer. Whatev.
Next, gradually whisk in 1 1/4 cups whole milk, whisking continuously so you don’t end up with lumps. This whole process goes so much faster and easier if you heat up the milk in the microwave first.
Bring it up to a full boil (still whisking) until it’s thick and glossy.
Remove from the heat and stir in the grated cheese. Season with salt and pepper to taste.
Anyway, I have removed it from the pot and all this goodness is what’s left over. Now, my roast was not terribly fatty so I found using a degreasing cup to be unnecessary but if you want to you can skim out the fat. We’re gonna put this back on the burner over medium-high heat for about 15 minutes, just letting it boil away until it’s reduced and thick and saucy and wonderful. Taste it. Give it what it needs (salt/pepper/nothing).
And here it is all together! I put it on a baking sheet because…I don’t remember why. I honestly have no idea. Wait, I think maybe I warmed the chips in the oven for a minute first. Maybe. Anyway. Layer of chips. Layer of meat. Drizzle of cheese sauce. Scatterings of salsa. To. Die. For.
Oh, and an electric blue Margarita on the side can’t hurt.
Red Chile Beef Nachos
(adapted from Bobby Flay)
3 lb chuck roast, trimmed
2 Tbsp canola oil
1 large sweet onion (Spanish/Mayan), chopped
6 cloves of garlic, chopped
1 1/2 cups red wine
2 chipotle peppers in adobo, chopped
1 Tbsp Ancho Chile Powder
1 tsp dried thyme
3 cups chicken broth
kosher salt and freshly ground black pepper
For the green chile salsa
1 (4.5 oz) can Roasted Green Chiles
10 cherry tomatoes
juice of 1 lime
large handful of fresh cilantro
kosher salt and freshly ground black pepper to taste
For the Cheese Sauce
1 Tbsp butter
1 Tbsp cornstarch
1 1/4 cups whole milk
3 cups shredded cheese such as Monterrey Jack or Colby
kosher salt and freshly ground black pepper to taste
Preheat oven to 350 degrees.
In a dutch oven over medium-high heat, brown the chuck roast on all sides (about 5 minutes). Set aside.
In the same pan, still over medium-high heat, add canola oil and saute onions until opaque and soft (about 5 minutes). Scrape up the brown bits during this time. Add the garlic and cook one minute more.
Pour wine into onions and set a timer for 12 minutes. Allow to reduce down almost completely. There will be almost no freely moving liquid after 12 minutes.
Add chicken broth, chipotle chiles, ancho chile powder, and thyme and bring to a boil. Add the meat back into the pot, cover, and place in the oven for about 2 1/2 hours or until meat is falling apart tender. (Alternately, you can do this in the crockpot on high for 4 hours. Just reduce the chicken broth to 1 1/2 cups)
While meat is cooking, make salsa and cheese sauce. Add cilantro, tomatoes, green chiles, lime juice, salt, and pepper to food processor. Pulse until your salsa is chunky. This will not take long so don’t overdo it or you’ll end up with soup.
In a medium saucepan, melt 1 Tbsp butter. Whisk in 1 Tbsp cornstarch. Cook for a minute then gradually whisk in whole milk. Bring to a full boil, whisking constantly. Remove from heat and stir in cheese. Add salt and pepper to taste.
When meat can be easily shredded with a fork remove it from the oven, set it on a platter and let it rest 10 minutes. Shred.
Meanwhile, on the stovetop, set the meat juices over medium-high and bring to a boil. Let it reduce down for about 15 minutes, until what’s left is thick and saucy. Add the shredded meat and toss to coat.
Assemble. Chips, meat, cheese, salsa. If you like, you can warm the tortilla chips in the oven before assembling.
Serves a crowd.