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Chef Elana’s Sweet Dreams: Nachos You’ll Love

NachosIn this new series, our Head Chef Elana Karp shares the recipes for dishes she’s dreamed about.

Sometimes (read: all the time) I wake up dreaming about food. Last night, it was nachos. This weekend my friend is having people over to watch football, and the world’s best nachos seemed like a must-bring. After a lot of research on the best type of chips and topping ratios, I came up with this recipe. And it totally lived up to the dream version.

INGREDIENTS
Serves 6–8
Tostidos restaurant style tortilla chips
1 pound chuck or brisket
1 spice mix
⅛ teaspoon cayenne pepper
1 teaspoon sweet paprika
½ teaspoon cumin
1 teaspoon dark brown sugar
1 15oz can diced tomatoes
1 bottle lager style beer
2 avocados
1 lime
Cholula hot sauce
1 red onion
¼ cup sour cream
1 cup salsa (mild, medium, or hot depending on preference)
1 cup cheddar cheese, shredded (note: must be hand-shredded for optimal meltability)
2 jalapeños

INSTRUCTIONS
1. Brown Beef
Cut beef into 1-inch cubes and season with ½ teaspoon salt and as much black pepper as desired. Heat 1 tablespoon canola oil in a medium pot over medium heat. When oil is shimmering add beef and cook until browned outside, about 2 minutes per side. Remove to a plate and drain off fat.

2. Braise Beef
Return beef to pan and sprinkle over spice mix and brown sugar. Stir to coat and cook for 1 minute. Pour over beer and scrape up any brown bits from bottom of pan. Add diced tomatoes and increase heat to medium high. Once sauce is bubbling, reduce heat to medium-low and cover pot. Simmer for 30 minutes and then uncover. Continue to cook uncovered until beef is fork-tender, about 30 minutes more.

3. Prepare Avocado
While beef braises, halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Halve lime. In a medium bowl combine juice of 1 lime, a few dashes of hot sauce, and avocados, mashing with the back of a fork. Season with salt and pepper to taste.

4. Prepare Remaining Toppings
Peel onion and mince half. Thinly slice jalapeño. Shred cheddar cheese.

5. Prepare Nachos
Turn oven to broil of 450 degrees F. Using 2 forks, shred beef and return to sauce. Arrange tortilla chips in a single layer on a baking sheet. (You may need 2-3 baking sheets to ensure maximum cheese coverage). Sprinkle over red onion and shredded cheddar cheese. Place in oven until cheese has melted. Scatter beef over and return to oven for 3-5 minutes to warm through.

6. Serve Nachos
Pile nachos high on a platter. Spoon avocado, salsa, and sour cream over top. Garnish with jalapeño and serve!

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