Servings: 4 servings
Preparation: 10 minutes.
Cook time: 6-8 hours.
Total time: 6-8 hours.
- Category
- Sandwiches and wraps
- Cooking method
- Fry
Ingredients
For the shredded beef:
1 bottom chuck roast, about 1.5 lbs.
1 tomato, quartered 1 yellow onion, quartered
2-3 dried chillies (optional)
1/2 cup beef broth
A few fresh coriander leaves
For the tomato salsa :
1 tomato, diced
½ red onion, chopped
A few coriander leaves, chopped
1 jalapeño, chopped
For the nachos:
12 corn tortillas, cut into 4 or a bag of corn chips
3 cups (750 ml) shredded cheddar cheese
Boston Gen V lettuce leaves, cut into strips
1 avocado, cubed
80 ml (1/3 cup) sour cream
Preparation
- Place beef, tomatoes, onions, dried chillies, broth and coriander in a slow cooker. Season with salt and pepper. Cook for 6 hours on high or 8 hours on low.
- Once cooked, break into pieces.
- To make homemade corn chips, heat a generous amount of vegetable oil in a deep frying pan. Once the oil is hot, add a few tortilla pieces and cook for 1-2 minutes on each side, or until golden and crisp. Lower the heat so the oil doesn't get too hot. Remove and place on paper towels. Season with salt.
- Preheat oven to 425°F.
- In a bowl, combine tomatoes, onions, jalapeños (to taste) and cilantro. Season with salt and pepper and mix well.
- Spread corn chips on a baking sheet. Add cheese and bake for 8-10 minutes.
- Top nachos with lettuce, beef, tomato salsa, avocado and sour cream.
Products used
cherry tomatoes
More informationbutter lettuce (x2)
More informationliving butter lettuce (x1)
More information