Sheet pan nachos with barbacoa beef, chili lime chicken and chorizo
SAM THE COOKING GUY · ♥ 14.1K likes · 482.3K views · 18 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chuck steak
- oil
- kosher salt
- coarse ground black pepper
Coat the chuck steak lightly with oil and season with kosher salt and coarse black pepper.
On the pressure cooker's browning setting, sear the beef in batches until browned all round, then return it all to the pot.
- cumin
- oregano
- 2 cloves smashed garlic
- 1 whole bay leaf
- 2 limes lime juice
- 1 bunch cilantro
- 2 cup beef broth
Add cumin, oregano, two smashed garlic cloves, a bay leaf, the juice of two limes, a small bunch of cilantro and two cups of beef broth; mix.
Pressure cooking the barbacoa
Lock the lid, set to pressure, and cook 50 minutes on high pressure; let the pressure release naturally.
- 1 lime lime zest
- 2 limes lime juice
- 2 tbsp oil
- chili powder
- smoked paprika
- cumin
- salt
- pepper
- cayenne
- sugar
- 2 cloves garlic
For the chili lime chicken marinade mix the zest of one lime, juice of two limes, two tablespoons of oil, chili powder, smoked paprika, cumin, salt, pepper, a little cayenne, some sugar and two cloves of garlic.
- 2 lb boneless, skinless chicken thighs
Coat the chicken thighs with most of the marinade, keeping a little back for brushing; marinate a few hours in the fridge or half an hour on the counter.
- pork chorizo
Put cold chorizo into a warm pan, break it up and spread it out for a hard sear until cooked; set aside.
- 1 cup pepper jack
- 1 cup cheddar
- 1 cup Oaxaca
Shred and mix the pepper jack, cheddar and Oaxaca.
- butter
- flour
- garlic powder
- onion powder
For the queso, melt butter, stir in flour to a dry paste and cook about a minute; add a little garlic powder and onion powder.
- milk
- cheese
- 2 bags corn tortilla chips
- neutral oil
- taco seasoning
Add milk a little at a time, stirring smooth after each; then over low heat add cheese a little at a time.
Spread two bags of corn tortilla chips on a sheet pan, toss with a little neutral oil and homemade taco seasoning, and bake at 375 for five minutes to double crisp.
Double-crisping the chips
Grill the chicken on high heat three to four minutes a side, pulling the thighs at about 170 so they finish around 175.
- 2 whole avocado
- white onion
- diced tomato
- cilantro
- minced chipotle pepper
- lime juice
- salt and pepper
For the guacamole, break up the avocados chunky; add white onion, diced tomato, cilantro, minced chipotle, lime juice (start with half), salt and pepper; mix.
Chunky guacamole
Brush the chicken with the reserved marinade and cut it; take the barbacoa out of the pressure cooker, where it falls apart.
Brushing the chicken and opening the barbacoa
Take half the chips off; scatter cheese and the three meats over the first layer, then add the remaining chips, the rest of the cheese and the meats.
Layering the nachos