This weekend I have a special treat for you guys. Flavorful and delicious Shredded Beef Nachos. The recipe for the shredded beef comes from Epicurious and originally, Texas Cooking.
While the ingredient list may seem a little long, it is broken up into three sections. The marinade for the meat, the ingredients added and simmered with the meat until it is falling apart, then the garnishes to serve it. It is amazing with a spiciness that isn't overwhelming but still packs a little bit of a bite. Ready for the recipe?
Shredded Beef Nachos
Makes several servings
- ¼ cup Worcestershire sauce
- Juice of two limes
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup vegetable oil or olive oil
Shredded Beef (Machaca):
- 2-3 lb Chuck Roast or Skirt Steak, trimmed and cut into lb portions.
- 1 Large Texas Sweet Onion (yellow onion) diced
- 2 Chipotle peppers in adobe sauce + 1 spoonful of sauce
- ½ green bell pepper diced
- 4 cloves of garlic, minced or pressed
- 1 Fresh Jalapeno Pepper, minced
- 1 14oz can diced tomatoes or tomatoes with green chilies
- ¼ cup beef broth
- 1 Tb dried oregano
- 1 Tb ground cumin
- 1 teaspoon hot pepper sauce such as Tabasco
- salt and pepper to taste
- Vegetable oil for searing the beef
1. For the marinade, combine all the ingredients in a bowl then whisk them to form an emulsion. Add the beef making sure every piece is evenly coated. Cover and refrigerate.
2. Marinate the beef overnight in a bowl in the refrigerator. Before preparing, drain thoroughly and allow meat to come up to room temperature for about 30 minutes.
3. In a large soup pot, heat a few tablespoons of oil over medium-high heat until very hot. Sear the beef a few pieces at a time to develop a rich brown color on all sides as well as on the bottom of the pan. Do this in several batches if the pot is too crowded.
4. When all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan. Saut for a few minutes then add the remaining ingredients to the pan along with the beef. Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours. The meat should be very tender and should easily fall apart when pricked with a fork.
5. Remove from heat, remove meat to a cutting board and shred with a pair of forks. Return to the pot and bring to a simmer, uncovered. Reduce the liquid until very thick, almost dry. At this point, adjust the seasoning with salt, pepper, and whatever additional heat you want to add if any.
- tortilla chips
- shredded cheese (whatever kind you like)
- sliced jalapenos
- sour cream
1. Put down a layer of tortilla chips. Spoon the shredded beef and juices over the chips. Top with garnishes and serve.
Recipe from Texas Cooking