Slow Cooked Beef Chilaquiles by Blanco Niño Tortilla Chips

Have you tried Blanco Niño tortilla chips? We sell them in our shops and online pantry (click here) and they're the best! They also make the most authentic nachos, otherwise known as chilaquiles, and Blanco Niño have put together this epic recipe featuring our beef chuck.

Ingredients:

For the beef sauce:

- 1 ancho chilli

- 4 cascabel chilli (guajillo chilli works too)

- 1 small chipotle chilli (Morita chilli works too)

- 400g beef chuck (cut into thick pieces)

- 1/2 medium brown onion, peeled and sliced

- 2 garlic cloves

- 25g tomato puree

- 3 fresh tomatoes

- 1/4 tsp of clove, ground

- 1/4 tsp of allspice, ground

- 1/4 tsp of cumin, whole

- 1/4 tsp of caraway seed, whole

- 2 tsp of sea salt

- Rapeseed oil

For the rest of the chilaquiles:

- 2 bags of Blanco Niño lightly salted tortilla chips

- 150g of yoghurt

- 75g fresh cheese, like feta or smoked gubbeen

- 50g of red onion

- 10g fresh coriander

- 10g of jalapeno chilli

- 10g of red mild chilli

Method:

For the beef sauce:

Heat your oven to 150d degrees C.

In a pot, bring 2 cups of water to the boil and set aside.

De-seed and de-stem the chillies. 

Heat up another pot at medium heat and roast the dried chillies until they become fragrant and the inside skin changes colour.

Place the chillies into the hot water and let them rehydrate for 15 mins. 

In the same pot used to roast the chillies, turn up the heat to high and add some rapeseed oil and brown the meat on all sides. Be sure to do it in stages, so the meat has enough space to brown properly.

Set the meat aside.

Add some more oil to the pot, turn the heat to medium and add all the spices. Stir to fry them well for a few seconds and then add the onion and a pinch of salt. Cook for 5 minutes.

Meanwhile, in a blender cup, add the rehydrated chillies with their water, garlic, tomatoes and tomato paste and blend until smooth.

Pour the blended mix over the onion and let it sizzle. Add the meat back in the pot, one cup of water and bring the whole mix to a boil. Cover with a lid and the set the pot in the oven and cook for 3.5hrs or until the meat is soft (you can also cook the meat in a pressure cook for 1.5hrs).

Once the meat is cooked and soft, let it sit in the sauce for 30 mins, this way, it will be able to relax and absorb more water and become juicier!

Take the meat out of the sauce and pull it with your hands, or with a couple of forks. Put in back in the sauce and mix in.

Season with salt.

To serve: 

Place the Blanco Niño tortilla chips on the plate and pour over the pulled meat sauce.

Add dollops of yoghurt on top and crumble the cheese all over.

Finely dice, chop and slice, your onion, coriander and chilles and then scatter over the top of everything.

Enjoy!

And below, is a video guide on how to make them!