SHREDDED BEEF NACHOS WITH AVOCADO SAUCE

Ingredients
Shredded Beef
2-3 lbs Beef, London Broil
1 Red Onion, chopped
1 12 ounce can fire roasted tomatoes, diced
1 4 ounce can green chile, diced
4 cloves of garlic, minced
1 cup Red Wine, Cabernet Sauvignon
1 poblano pepper, seeded & chopped
1 serrano pepper, seeded & chopped
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 tablespoon oregano
1 tablespoon chili powder
1 ½ tablespoon cumin
1 teaspoon salt
1 teaspoon basil
1 teaspoon cinnamon
peanut oil
white corn tortillas, cut into 2 inch triangles
fresh cilantro, lightly chopped
Mild Cheddar Cheese, grated
 
Avocado Sauce
2 avocados, ripe
1 cup greek yogurt
1 cup heavy cream
2 cloves of garlic
2 tablespoon lemon juice, freshly squeezed
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon freshly ground pepper
¼ teaspoon cayenne pepper

Equipment
Cast Iron Skillet
Aluminum  Foil
Immersion Blender/ Bullet
Ramekin 

 

Directions
Preheat oven to 350 degrees fahrenheit. Thoroughly mix garlic powder, smoked paprika, cumin, oregano, chili powder, salt, basil, and cinnamon in a small bowl. Cut london broil into large pieces and rub seasoning on all sides of the meat. Using a immersion blender or bullet, blend red wine, cayenne, poblano and serrano peppers for 20-30 seconds until a smooth paste forms. In a cast-iron skillet over high heat, add peanut oil and sear meat on all sides for about 2-4 minutes. Remove broil pieces from skillet and add chopped onions. Cook onions for 2-3 minutes and add green chiles and minced garlic. Add wine and pepper mixture to skillet  to deglaze. Once the alcohol cooks off, add diced tomatoes and broil pieces back into skillet and mix well. Cover skillet with foil and place in oven for 2 ½ -3 hours until meat is tender and falling apart. Shred meat with folk.


Using a immersion blender or bullet, blend together avocados, greek yogurt, heavy cream, minced garlic, lemon juice, cayenne pepper, salt, pepper, and onion powder. Place sauce in a bowl and chill.


Fill a medium skillet over medium-high heat with approximately ¼ inch of peanut oil. Fry tortilla chips (about 8-10 at a time depending on size) for about 2-3 minutes or until golden. Place on drying rack to cool and drain excess oil. Add salt and set aside. In a small ramekin, layer tortilla chips, cheddar cheese, chopped red onion and shredded meat. Cover with foil and bake for 8-10 minutes. Top with avocado sauce, freshly chopped tomatoes and cilantro. Tasty right!?