Okay, honestly this might be the most arduous nachos anyone has ever attempted. I can make regular nachos in two minutes, grate cheese, combine with corn chips, and microwave. But honestly…these are not your ordinary nachos. These are ultimate nachos. With perfection comes a little effort. I also got the inspiration from Rick Bayless’s recipe for Gorditas con Carne Deshebrada. Tender, succulent, tantalizing, mouth-watering…all these words describe my first bite of Bayless’s perfect shredded beef. I knew it must be mine; thus the ultimate nachos. Pure delicious!
1 lb beef stew meat (cheap and uber-delicious when cooked slowly with love)
2 quarts water
3 bay leaves
3 sprigs fresh thyme
5 cloves garlic, crushed
2 dried chile negros peppers
3 corn tortillas-(6″ in diameter)
1/2 cup diced Spanish onion
1 cup San Marzano tomatoes, from can, crushed
3 T jalapeno hot sauce (diced fresh/canned jalapenos or any green hot sauce will suffice)
1 hass avocado
1 lime, cut into wedges
1/4 cup green salsa (I use Trader Joe’s or La Costena)
small handful fresh cilantro
1/2 cup queso fresco
olive oil-to coat tortillas and 2 T for onions
salt and pepper-to taste
Preheat oven to 450 degrees.
Add stew meat, 2 quartz water, bay leaves, thyme, crushed garlic, and chile negros peppers to a stock pot. Bring to a boil on stove top and then reduce to a simmer. Salt to taste. Simmer for one and a half hours.
While meat is simmering, tenderizing, and approaching its succulent potential, coat two muffin tins with olive oil and sea salt. Cut each tortilla into four equal pieces and lay your individual pieces in each of the muffin tins. Bake at 450 degrees for five minutes. Salt your oven fresh tortillas and lay them on a paper towel to cool.
After meat is fully cooked (it should be tender to the prongs of a fork once tested) remove it from the stock pot and place it into a medium bowl to cool.
Strain stew stock and RESERVE (this makes the most delicious broth for French Onion soup). Discard garlic, thyme, bay leaves, and dried peppers.
Once meat has cooled, shred by using two forks.
In a medium stockpot add 2T of olive oil and cook your diced onions on medium heat. Add your San Marzano tomatoes, shredded beef, and 3 T jalapeno hot sauce. Bring to a boil, reduce to a simmer and cook about five minutes.
As meat if finishing, in a medium bowl, mash your avocado. Add the juice from half a lime, fresh cilantro, and 1/4 cup green salsa. Season to taste with salt.
To assemble these glorious nachos, begin with a large tablespoon beef. Top with a teaspoon guacamole and finish with crumbled queso fresco.
Savor your first bite as the tender, moist shredded beef melts in your mouth with the creamy guacamole and queso fesco. Smile and grab the next one before they are all gone.