Beef Cheek Barbacoa
2 trimmed beef cheeks
Fancy Hank’s BBQ pepper (to taste)
Beef stock (enough to cover)
1 onion, diced
1 green capsicum, diced
1 large tablespoon tinned chipotle chilli in adobo
Nachos
200g bag of La Tortillería Totopos (tortilla chips)
Shredded cheese mix (white cheddar, mozzarella, asiago)
Fancy Hank’s Original BBQ sauce
Pickled jalapeños
Garnish options:
Chopped coriander, fresh cos lettuce, diced tomatoes, pan-fried corn
Method
Beef Cheek Barbacoa
- Season the trimmed beef cheeks generously with Fancy Hank’s BBQ pepper.
- In a hot pan or over a charcoal BBQ, sear the beef cheeks for 3 minutes on each side or until nicely caramelised.
- Place the seared beef cheeks into a slow cooker or stock pot.
- Add beef stock until the beef is covered.
- Add the diced onion, diced green capsicum, and 1 large tablespoon of tinned chipotle chilli.
- Cook on low heat until the beef is tender and can be shredded easily with a fork. Roughly 3.5 hours at 160 °C.
- Taste & adjust seasoning with additional BBQ pepper if desired.
Nachos
- Preheat your oven to a high temperature (around 400°F/200°C).
- Layer the shredded beef, La Tortillería totopos (tortilla chips), and a generous amount of shredded cheese mix in an oven-safe dish.
- Drizzle with Fancy Hank’s BBQ sauce and top with pickled jalapeños.
- Place the dish in the oven and bake until the cheese is melted and bubbly.
- Remove from the oven and finish with your choice of chopped coriander, cos lettuce, diced tomatoes and pan-fried corn
Serve
- Enjoy your Loaded Nachos while hot!
