How was 2015 for you? Kinda shitty? Super great? I’m guessing a mix of both? Even though I put off an air of perfection (lol) I’m gonna be honest and say I had some rough spots this year. Things got dark for a while. There were tears and desperate texts to sweet friends who didn’t write me off (you know who you are and I love you). Why don’t things ever go as I plan them anymore? Maybe planning is overrated. Either way, I’m ready to say sayonara and move on.
But not before…..NACHOS!!!
Not often does a nachos recipe start off with, Day 1: but this is New Year’s and we know how to have fun!
I know, I know nachos are a dish best slap-dashed together….sometimes.
Nachos for New Year’s however takes precision, takes planning, takes soaking a big hunka beef in sour achiote sauce and roasting it real slow for at least 4 hours until the meat and onions are soaked in a burnt sienna hue and falling apart at the seams.
Therefore, nachos for New Year’s must be started on Day 1 and completed on Day 2 or at least have a very long Day 1 where you roast the beef all day and finish the nachos for dinner that night. I mean to-night, because what better way to say good-bye to 2015 than crunchy tortilla chips topped with aforementioned succulent beef, fresh chunks of crab meat, goat cheese, and as many flurries of scallions and cilantro as one can handle?
Wanna make it a New Year’s Fiesta to remember? Here’s some other ideas to go along with your fancy nachos! Be safe, have fun and I’ll see you in 2016!
New Year’s Fiesta 2016
Cold Beer and Sparkling Wine
For the Slow Roasted Beef
- 1/2 cup achiote paste
- 1/3 cup fresh squeezed lime juice
- 1 tablespoon kosher salt, plus more for seasoning
- 1 large yellow onion, sliced
- 3 cloves garlic, sliced
- 1 tablespoon oil
- 3 pounds beef chuck roast
For the Nachos:
- 1 bag tortilla chips
- 4 ounces fresh crab meat
- 6 ounces fresh goat cheese
- thinly sliced jalapeño peppers
- thinly sliced scallions
- fresh cilantro leaves
- quartered cherry tomatoes
- 1 avocado, cubed
- lime wedges
For the Slow Roasted Beef:
- Heat oven to 300°F and arrange a rack in the middle. Combine achiote paste, lime juice, and salt in a blender or food processor and blend until smooth.
- Place onion and garlic slices in the bottom of a 9 x 13-inch baking dish. Drizzle with the oil and season with salt and pepper. Toss to coat then spread into an even layer.
- Place beef on top of the onions and pour achiote sauce over the beef. Rub to coat the entire surface of the beef in sauce.
- Cover the dish with foil and roast for 3 hours. Remove foil and roast for an hour longer. If using right away, remove from oven and let cool 15-20 minutes. Transfer beef to a cutting board and chop into small pieces, removing any gristle or fat. Save the onions and sauce for the nachos.
- If saving for later, let cool completely. Cover and refrigerate until ready to use. Beef will keep for up to 5 days covered in the refrigerator.
For the Nachos:
- Heat broiler to high. Pile the chips on top of a oven-safe platter. Top with beef and onions, then crab and goat cheese. Broil until cheese is browned and bubbly, about 3-4 minutes.
- Carefully remove and top with any or all of the desired garnishes. Enjoy!
- The slow roasted beef will take 4 hours to cook before you can make the nachos. It's best to make the beef the day before, cover, and refrigerate until you are ready to assemble the nachos.
- The recipe will make more beef than you'll need for this recipe, but any leftovers make excellent tacos.
- Achiote paste is a combination of bright red annatto seeds, chiles, and spices. It is popular in the Yucatán and comes in a thick block. You can find it in most Mexican markets and online here.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 888Total Fat: 55gSaturated Fat: 20gTrans Fat: 2gUnsaturated Fat: 31gCholesterol: 220mgSodium: 1191mgCarbohydrates: 32gFiber: 5gSugar: 2gProtein: 68g
One More Thing
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