Light Bites
Mexican
MexicanLoaded Nachos
A sharing plate of crispy tortilla chips piled with cheese and toppings. Basic keeps it to value chips and grated cheddar; Better adds spiced beans and a fresh salsa; Ultimate brings slow-cooked beef brisket, homemade guacamole and pickled jalapenos.
Nut-free
Ultimate version
Slow-cooked shredded beef brisket, homemade guacamole, pickled jalapenos and a three-cheese melt.
Per serving£7.40
Total cost£14.80
Time4 hr
Ingredients for 2
- Brisket
- 400 g beef brisket
- 1 tbsp chipotle paste
- 1 tsp ground cumin
- 300 ml beef stock
- 200 g lightly salted corn tortilla chips
- 3 tbsp pickled jalapenos , to serve
- 1 handful coriander , to serve
- Cheese melt
- 100 g mature cheddar , grated
- 80 g monterey jack , grated
- 60 g red leicester , grated
- Guacamole
- 2 ripe avocados
- 1 lime , juiced
Method
- Heat the oven to 150C/130C fan. Rub the brisket with the chipotle paste and cumin, sear in a casserole, then pour in the stock.
- Cover and braise for about 3 hours until the beef shreds easily, then pull apart with two forks and toss in the reduced juices.
- Mash the avocados with the lime juice and a pinch of salt to make a chunky guacamole.
- Turn the oven up to 200C/180C fan. Layer the tortilla chips and shredded brisket on a tray, then cover with the three grated cheeses.
- Bake for 10 minutes until the cheese is molten and bubbling.
- Top with spoonfuls of guacamole, the pickled jalapenos and coriander, and serve immediately.
Equipment
The three ways, side by side
Budget
Value tortilla chips melted under grated cheddar with a dollop of salsa.
Better
Spiced black beans, mature cheddar and a quick fresh tomato salsa.
Ultimate
Slow-cooked shredded beef brisket, homemade guacamole, pickled jalapenos and a three-cheese melt.
