Ingredients with Measurements:
- 1 lb suadero (beef brisket)
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 bag (10 oz) tortilla chips
- 2 cups shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, sliced (optional)
Special Equipment Needed:
- Slow cooker
Step-by-Step Instructions:
1. In a slow cooker, add the suadero, vegetable oil, onion, garlic, cumin, chili powder, paprika, salt, and black pepper. Stir to combine.
2. Cover and cook on low for 6-8 hours or until the beef is tender and easily shreds with a fork.
3. Remove the suadero from the slow cooker and shred it with two forks.
4. Preheat the oven to 375°F.
5. On a large baking sheet, spread out the tortilla chips in a single layer.
6. Sprinkle the shredded cheese over the tortilla chips.
7. Add the shredded suadero and black beans on top of the cheese.
8. Bake in the preheated oven for 10-15 minutes or until the cheese is melted and bubbly.
9. Remove from the oven and top with diced tomatoes, chopped cilantro, and sliced jalapeno pepper (if using).
10. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 hours (slow cooker) + 15 minutes (oven)
Temperature:
- Slow cooker: low heat
- Oven: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 650
- Fat: 36g
- Carbohydrates: 51g
- Protein: 32g
- Fiber: 9g
- Sugar: 2g
Substitutions for ingredients:
- Suadero: You can use other cuts of beef, such as chuck roast or brisket.
- Black beans: You can use pinto beans or kidney beans instead.
Variations:
- Chicken Nachos: Substitute shredded cooked chicken for the suadero.
- Vegetarian Nachos: Omit the suadero and add more black beans and vegetables, such as bell peppers and corn.
Tips and Tricks:
- Use a slow cooker liner for easy cleanup.
- If you don't have a slow cooker, you can cook the suadero in a Dutch oven or large pot on the stove over low heat for 3-4 hours.
- Customize the toppings to your liking, such as adding sliced avocado or sour cream.
Storage Instructions:
- Store leftover nachos in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the nachos on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the nachos on a large platter for a crowd-pleasing appetizer or snack.
Garnishes:
- Diced tomatoes, chopped cilantro, sliced jalapeno pepper, sliced avocado, sour cream
Pairings:
- Serve with a cold beer or margarita for a refreshing drink.
Suggested Side Dishes:
- Mexican rice, refried beans, guacamole
Troubleshooting Advice:
- If the cheese is not melting, try broiling the nachos for a few minutes until the cheese is bubbly and golden brown.
Food Safety Advice:
- Make sure the suadero reaches an internal temperature of 145°F before shredding and adding to the nachos.
Food History:
- Suadero is a popular cut of beef in Mexican cuisine, known for its tender and flavorful meat.
Flavor Profiles:
- Savory, spicy, cheesy, and meaty.
Serving Suggestions:
- Serve the nachos as a main dish for a casual dinner or as an appetizer for a party.
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Region: Mexican