Ingredients with Measurements:
- 1 pound of beef chuck roast
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1 teaspoon of paprika
- 1 teaspoon of oregano
- 1 can of diced tomatoes
- 1 cup of beef broth
- 1 package of tortilla chips
- 2 cups of shredded Monterey Jack cheese
- 1/2 cup of chopped cilantro
- 1/2 cup of diced onion
- 1 lime, cut into wedges
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Season the beef chuck roast with salt, black pepper, cumin, chili powder, paprika, and oregano.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the seasoned beef chuck roast and sear on all sides until browned.
3. Transfer the beef chuck roast to a slow cooker. Add the chopped onion, minced garlic, diced tomatoes, and beef broth. Cover and cook on low for 8 hours or on high for 4 hours.
4. Once the beef chuck roast is tender and falls apart easily, shred it with two forks.
5. Preheat the oven to 375°F.
6. Arrange the tortilla chips on a large baking sheet. Sprinkle the shredded Monterey Jack cheese over the tortilla chips.
7. Spoon the shredded beef chuck roast over the cheese.
8. Bake the nachos in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
9. Remove the nachos from the oven and sprinkle with chopped cilantro and diced onion.
10. Serve the Birria Nachos with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 8 hours (slow cooker) or 4 hours (high)
Temperature:
Slow cooker: low for 8 hours or high for 4 hours
Oven: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat: 35g
Carbohydrates: 30g
Protein: 30g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or pork shoulder.
- Monterey Jack cheese can be substituted with cheddar cheese or queso blanco.
Variations:
- Add sliced jalapeños for some heat.
- Top the Birria Nachos with guacamole or sour cream.
- Use corn tortilla chips instead of regular tortilla chips.
Tips and tricks:
- Make sure to sear the beef chuck roast before cooking it in the slow cooker to add extra flavor.
- Use a fork to test the tenderness of the beef chuck roast. If it falls apart easily, it's ready.
- Serve the Birria Nachos immediately after baking to ensure the tortilla chips stay crispy.
Storage instructions:
Store any leftover Birria Nachos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Birria Nachos, place them on a baking sheet and bake in the oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Birria Nachos on a large platter for sharing.
Garnishes:
- Chopped cilantro
- Diced onion
- Lime wedges
Pairings:
- Mexican beer
- Margaritas
Suggested side dishes:
- Refried beans
- Spanish rice
Troubleshooting advice:
- If the beef chuck roast is tough, it needs to cook longer in the slow cooker.
- If the cheese is not melted enough, place the nachos under the broiler for a few minutes.
Food safety advice:
- Make sure to cook the beef chuck roast to an internal temperature of 145°F to ensure it's safe to eat.
- Store any leftover Birria Nachos in the refrigerator within 2 hours of cooking.
Food history:
Birria is a traditional Mexican dish that originated in the state of Jalisco. It's typically made with goat or beef and is often served with tortillas, onions, and cilantro.
Flavor profiles:
The Birria Nachos are savory and slightly spicy, with tender shredded beef and melted cheese.
Serving suggestions:
Serve the Birria Nachos as an appetizer or main course.
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Region: Mexican