Sunday short-rib barbacoa nachos

Sunday short-rib barbacoa nachos

By
From
Breddos Tacos
Serves
2
Photographer
Kris kirkham

These are the ultimate Sunday comfort food, and are a great way of using up some short-rib or barbacoa that you have left over. The recipe below is a guide – feel free to raid your fridge and use up whatever you might have left. Quite often the best Sunday nachos I’ve had were created through total lack of direction.

This recipe is all about layering your ingredients. Unlike most other nachos, we like to design ours like a lasagne, using the chips as lasagne sheets, the meat and beans as the ragù and the cheese as the béchamel. The results are exactly what you want on a lazy Sunday night.

Ingredients

Quantity Ingredient
200g braised meat
1 x 200g bag of salted corn tortilla chips
100ml sour cream
250g mature cheddar cheese, grated
100g How to make refried beans
100g Guacamole
100g Pico de gallo
1 lime, Juiced
coriander, to garnish

Method

  1. Preheat the oven to 180°C. Line the bottom of a large ovenproof pan or dish with some of the meat mixture, then layer some chips over the top, then add some sour cream and Cheddar. Repeat the meat, chips, sour cream, cheese process until you get almost to the top of your pan or dish (make sure you have a little sour cream and cheese left over). Add the refried beans layer, then even more cheese.
  2. Put into the oven for 20 minutes, then take out and add a layer of guacamole, followed by the pico de gallo then more sour cream.
  3. Squeeze the lime juice over the top and garnish with coriander. Serve with a spoon.
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