QuesaBirria Nachos with Quick Pickled Onions
Recipe - White Bear Lake South Wine & Spirits
QuesaBirria Nachos with Quick Pickled Onions
Prep Time25 Minutes
Servings8
Cook Time440 Minutes
Ingredients
2 tablespoons finely chopped canned chipotle chiles in adobo sauce
3 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried ginger
1 teaspoon ground cumin
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1 cup beef broth
1 tablespoon vegetable oil
1 3/4- 2 1/4 lb boneless beef chuck roast
1/2 cup red onion, thinly sliced
1/4 cup white vinegar
12 cups tortilla chips
2 cups shredded Monterey Jack cheese
1/4 cup cilantro, chopped
Sour cream, for serving
Lime wedges, for serving
Directions
- Coat 6-quart slow cooker with cooking spray. A mix chiles, garlic, salt, oregano, ginger, pepper and cinnamon. Stir in broth.
- In 12-inch skillet, heat oil over medium-high heat. Cook beef roast in oil 8- 10 minutes, turning once, until browned on both sides. Transfer to slow cooker; turn to coat. Cook on Low 7-8 hours, until beef is tender.
- Meanwhile, make pickled onions. In 1-quart saucepan, combine onions and vinegar. Bring to a boil. Reduce to simmer and cook 3 minutes, stirring often. Remove from heat and let cool completely. Drain and transfer to small bowl. Cover and refrigerate until ready to use.
- Transfer beef to cutting board; cool slightly. Shred beef, discarding fat. Toss 2 cups beef (save any remaining beef for another use) with ¼ cup of the cooking liquid. Place remaining cooking liquid in small bowl, for dipping.
- Heat oven to 400°F. Line 18x13-inch rimmed sheet pan with foil; coat with cooking spray. Spread chips evenly on pan. Top with 1 cup cheese. Top with remaining chips and shredded beef. Sprinkle with remaining cheese. Bake 10-12 minutes or until cheese is melted. Top with pickled onions and cilantro. Serve with reserved cooking liquid for dipping, sour cream and lime wedges.
25 minutes
Prep Time
440 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Directions
- Coat 6-quart slow cooker with cooking spray. A mix chiles, garlic, salt, oregano, ginger, pepper and cinnamon. Stir in broth.
- In 12-inch skillet, heat oil over medium-high heat. Cook beef roast in oil 8- 10 minutes, turning once, until browned on both sides. Transfer to slow cooker; turn to coat. Cook on Low 7-8 hours, until beef is tender.
- Meanwhile, make pickled onions. In 1-quart saucepan, combine onions and vinegar. Bring to a boil. Reduce to simmer and cook 3 minutes, stirring often. Remove from heat and let cool completely. Drain and transfer to small bowl. Cover and refrigerate until ready to use.
- Transfer beef to cutting board; cool slightly. Shred beef, discarding fat. Toss 2 cups beef (save any remaining beef for another use) with ¼ cup of the cooking liquid. Place remaining cooking liquid in small bowl, for dipping.
- Heat oven to 400°F. Line 18x13-inch rimmed sheet pan with foil; coat with cooking spray. Spread chips evenly on pan. Top with 1 cup cheese. Top with remaining chips and shredded beef. Sprinkle with remaining cheese. Bake 10-12 minutes or until cheese is melted. Top with pickled onions and cilantro. Serve with reserved cooking liquid for dipping, sour cream and lime wedges.