Barbacoa Beef Nachos

If making fresh:

1. Cut pot roast into 1-2″ cubes and season with kosher salt and pepper to desired seasoning, and place in crockpot.
2. Mince 4-5 cloves of garlic and add to crockpot.
3. Finely chop one white onion. Add to crockpot.
4. Pour green chiles into crockpot.
5. Add 3 chipotles to the crockpot.
6. Lightly season with cumin (about 1/2 tsp).
7. Add 1 Tbsp of the Mexican Oregano.
8. Add 3 bay leaves.
   

   

9. Add 2 Tbsp of Apple Cider Vinegar
10. Squeeze limes into pot.
    

    

11. Add enough beef broth into pot to cover all of the ingredients.
    

    

12. Stir.

1. Dice 3 tomatoes.
2. Finely dice 1/2 – 3/4 cup of red onion.  (Start with less & add more as desired.)
3. Finely dice 1-2 jalapeños.  (Add to desired heat.)
4. Add ingredients to bowl & mix.
   

   

5. Add 1/2 tsp of garlic powder. (Add more if desired.)
6. Add kosher salt & pepper to desired amount.
7. (Optional) Squeeze lime juice from 1/2 lime.

1. Start about 65-70 minutes before dinner.
2. Rinse black beans and pick out any stems.
3. Roughly chop 1/4 cup of white onion.
4. Chop up 2 garlic cloves.
5. (Optional) If adding corn, drain and rinse it.
6. Add everything to pressure cooker.

1. Once everything else is cooked and prepped lay chips out on cookie sheet. Each cookie sheet serves 2-3 people depending on size and amount of toppings.
2. Cover with cheese.
3. Add Barbacoa Beef.
4. Add Black Beans (& Corn)
5. Add Pico.
6. (Optional) Crumble a little Cotija Cheese on top.  (I prefer it without, but it’s not a bad option.)