Slow Cooker Barbacoa Sheet Pan Nachos
The recipe to make this barbacoa is from Wholesome Yum.
Ingredients
FOR THE BARBACOA
3-pound beef brisket or chuck roast (cut into 2-inch chunks)
1/2 cup beef broth
2 medium chipotle chiles in adobo (about 4 teaspoons)
5 cloves minced garlic
2 tablespoons apple cider vinegar
2 tablespoons lime juice
1 tablespoon dried oregano
2 teaspoons cumin
2 teaspoons sea salt
1 teaspoon black pepper
2 whole bay leaves
FOR THE NACHOS
1/2 bag grain-free tortilla chips (or enough to cover the sheet pan)
Shredded grass-fed or raw cheddar cheese - enough to cover the chips. I use about a 1/2 bag.
1/2 white onion, diced
2 Roma tomatoes, diced
2 avocados, diced
1 jalapeno, diced (optional)
15 oz. canned black beans, drained
Chopped fresh cilantro for topping
Sour cream for topping
Directions
FOR THE BARBACOA
Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
Cook for 4-6 hours on high or 8-10 hours on low until the beef is fall-apart tender.
Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.
FOR THE NACHOS
While the barbacoa absorbs the remaining juices in your slow cooker, preheat the oven to 350 degrees Fahrenheit, assort your grain-free chips on a baking sheet, and cover with shredded cheese.
Pop the baking sheet in the oven for just a few minutes until the cheese has melted.
Pull the baking sheet out and top the chips and cheese with warmed black beans, shredded barbacoa, diced onion, tomatoes, avocado, jalapeno (optional), sour cream, and cilantro. Enjoy straight from the pan!