How A Chef Makes Nachos

By Andy Cooks · 180 min

Ingredients

Instructions

1. Remove stems and seeds from the dried chillies. Toast them in a dry pan over medium heat for 30 seconds to 1 minute, until fragrant. Soak them in a large pan of boiling water, off the heat, for 20 minutes.
2. Toast the peppercorns and cumin seeds in the dry pan for 1 minute, until fragrant. Take off the heat, then add the oregano, thyme, cinnamon sticks and cloves and toss.
3. Blend one diced white onion and the peeled garlic with the apple cider vinegar, beef stock and toasted spices (leave out the cinnamon sticks).
4. Lift the chillies out of the soaking water with a slotted spoon, add them to the blender and blend until smooth.
5. Preheat the oven to 160°C fan forced (320°F). Cut the beef into 5cm x 5cm chunks and season generously with salt. Cut the remaining onion into quarters.
6. Heat the tallow or oil in a large heavy-based saucepan or Dutch oven over medium-high heat. Brown the beef in batches on all sides, about 4-5 minutes.
7. Lower the heat to medium, pour in the chilli sauce, add the cinnamon sticks and bay leaves, and simmer for 3-4 minutes, stirring.
8. Return the beef to the pan with the quartered onion and about 300ml of the chilli soaking liquid, enough to just cover the beef. Cover tightly and bake for 3 hours 30 minutes, checking from 3 hours, until the beef is fall-apart tender.
9. Rest the beef in the sauce out of the oven for 1 hour. Shred it, then stir in as much of the sauce as you like.
10. Finely chop the chipotles and add them to the sauce with the sour cream, mixing until just combined. Season with salt and refrigerate.
11. Finely dice the onion, tomatoes and chilli (deseed the chilli for less heat) and finely chop the coriander. Combine in a bowl with the lime juice and salt to taste, then refrigerate.
12. Preheat the grill (broiler) to 200°C (390°F). Spread the corn chips in one layer on an oven-proof platter, sprinkle with the cheese and then the paprika.
13. Grill for 1-2 minutes, until the cheese is melted and bubbling. Spoon the shredded beef over the chips, top with the salsa and dollop with the chipotle cream. Serve at once.

Summarized from Andy Cooks's video. Watch it for the details.

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GarlicOnionCheeseTomatoBeefLimeSour creamTortilla chips