Just look at this. Who doesn't love nachos? All the better when you have some left over mince or beef from last nights tacos, like @allthesizzle had when making up this plate of beauty.
For the Birria Beef:1.5 kg beef short ribs
1 roughly chopped onion
6 smashed cloves garlic
A mix of dried chillies- I used 2 lrg ancho & several chipotle, tops chopped & most of the seeds removed
2 Bay leaves
1 Tbsp cumin
1 Tbsp dried oregano
1 Tbsp black peppercorns
2 lrg tomatoes roughly chopped
750ml good beef stock
Sear & seal the beef ribs on all sides in a deep pan with a few Tbsp of hot oil, then put the beef aside.
Then in the same pan cook the onion until soft & lightly browned, add the garlic, chillies, bay, spices & mix & cook for a couple of mins. Add the tomatoes & all their juices & stock. Bring to the boil, then lower heat & simmer for 30 mins. Blitz with a hand blender.
Add the beef back in & top up with water until beef is 3/4 covered. Simmer for a good 5 hrs until the beef is falling off the bone. Remove all the beef & shred… ladle over a few spoons of the liquid to keep it moist & tender.
For the Nachos:
In a large cast iron skillet or sheet pan, place a single layer of your fave tortilla chips & top generously with grated cheddar & mozzarella, then repeat using another layer of tortilla chips & cheese. Top with plenty of the succulent beef & another sprinkle of the cheese.
Place under a hot grill or in a hot bbq until the cheese is bubbling, oozy & melted.
Garnish with your fave toppings - I used chilli infused guacamole, salsa, spring onions, coriander, garlic sauce & sour cream.
Now for the best bit… drizzle generously all over with JDs Hot Honey… dig in, devour & dip your chips into some warmed Birria gravy!