Bar Snacks: Beef Barbacoa Nachos with Pickled Red Onions
Editor's note: Introducing our new column "Bar Snacks," where each week Jennifer shares a recipe to pair with your pints. —The Mgmt.
I'm no sports fan. There, I said it. But stick me in a sports bar with a plate full of nachos, and I'll make short work of them. There are plenty of substandard bar nachos out there, and then there are fancified takes. For me, it's only the tried and true Tex-Mex flavors that will do.
These beef barbacoa nachos take their cue from Northern Mexican flavors. The brisket, which marinates in a heady, piquant blend of tomato and vinegar-based spices, slow-cooks in a Dutch oven until fall-apart tender. Then, it's shredded and mixed with some of its brooding cooking jus.
The finishing touches—creamy, chipotle-laced cheese sauce, pickled onions and a host of colorful, requisite toppings like black olives—result in something that any sports (or sports bar) fan can appreciate.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of Food Lovers' Guide to Chicago.