Ingredients
Method
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!
Nutrition
Notes
- 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.