Order before 20th Dec for Christmas Delivery

By James Dawson

Birria Beef Nachos

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!