Shredded Beef Nachos

There are beef nachos, and then there are my shredded beef nachos, with all of the trimmings. It is worth the time you invest! This meal is a crowd favourite
 on the JUK menu, and best enjoyed
 in summer when tomatoes are full of flavour and avocados are aplenty. The secret is to slow-cook the beef until it falls apart — who said slow cookers were just for the winter months? Use leftover shredded beef in burritos, tacos or a colourful Mexican salad.

Makes: 6 serves
Takes: 30 minutes to prep; 8-10 hours to cook

Ingredients: 

shredded beef
800g chuck steak

1 onion, roughly chopped

4 cloves garlic, crushed

1 tablespoon ground cumin

1 tablespoon ground coriander

1⁄2 cup chipotle sauce

1⁄4 teaspoon cayenne pepper

1 lemon, halved

salt and freshly ground black pepper
500ml beef stock

three-bean chilli
2 tablespoons olive oil
1 onion, diced

2 cloves garlic, crushed
75g tomato paste
1 x 400g can chopped tomatoes

2 tablespoons balsamic vinegar

1 tablespoon worcestershire sauce

1 tablespoon brown sugar

1 x 400g can red kidney beans, drained
1 x 400g can cannellini beans, drained
1 x 400g can chickpeas, drained

1 tablespoon cocoa powder

salt and freshly ground black pepper

simple tomato salsa
4 ripe tomatoes, deseeded and diced
1 small red onion, diced

1⁄2 cucumber, deseeded and diced
salt and freshly ground black pepper

to assemble
500g tortilla chips

1 cup grated tasty cheese

handful fresh coriander leaves, roughly chopped
2 spring onions, finely sliced

1⁄4 cup pickled jalapeño peppers

1 cup guacamole 
100g sour cream

*click here to see our guacamole recipe

Method: To make the shredded beef, add the beef (whole pieces or roughly chopped), onion, garlic, cumin, coriander, chipotle sauce, cayenne pepper and a lemon half to a slow cooker. Season with salt and pepper. Add the beef stock, cover and cook on low for 8–10 hours. Remove the beef, reserving the cooking stock, and shred with two forks.

To make the bean chilli, add the olive oil
to a hot frying pan and sauté the onion for
 2 minutes, until translucent. Add the garlic and sauté for another minute. Add the tomato paste and sauté for 2 more minutes. Add the tomatoes, balsamic vinegar, Worcestershire sauce, brown sugar, three types of beans and cocoa powder, then reduce heat to low. Add in 2 cups of the reserved beef cooking stock and gently simmer for 30 minutes, stirring occasionally, until thickened. Season to taste with salt and pepper.

Meanwhile, make the tomato salsa by combining the tomato, red onion and cucumber. Add the juice of the other lemon half, and season to taste with salt and pepper.

To plate up your nachos, arrange the tortilla chips around the outside of each plate. Add 1–2 large spoonfuls of chilli in the centre, top with shredded beef, cheese and tomato salsa. Garnish with coriander, spring onion and sliced jalapeños. Serve with a generous dollop of guacamole and sour cream on the side.