Nachos with barbacoa are a hearty Tex-Mex dish that combines crispy tortilla chips with tender, slow-cooked beef, melted cheese, and fresh toppings. The rich, savory barbacoa—typically made from beef cheek or chuck roast—pairs perfectly with the crunch of the chips and the creaminess of the cheese, creating a satisfying meal or shareable appetizer. This recipe delivers authentic flavor with a practical home-cooking approach, using a slow cooker for convenience without sacrificing depth.
Ingredients
- 3 lb (1.4 kg) beef chuck roast, cut into 4 large chunks
- 2 tbsp (30 ml) vegetable oil
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 cup (240 ml) beef broth, low sodium
- 3 cloves garlic, minced
- 1 medium white onion, chopped (about 1 cup / 150 g)
- 2 tsp (5 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 2 bay leaves
- 1 bag (13 oz / 370 g) tortilla chips
- 3 cups (340 g) shredded Monterey Jack cheese
- 1 cup (240 ml) store-bought or homemade salsa
- 1/2 cup (120 ml) sour cream
- 1 avocado, diced
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Pat the beef chunks dry with paper towels and sear them in batches, turning occasionally, until browned on all sides, about 8 minutes total. Transfer the beef to the slow cooker.
- In the same skillet, add the dried chilies and toast for 1-2 minutes per side until fragrant. Transfer to a bowl and cover with hot water; soak for 20 minutes until softened.
- Drain the chilies and place them in a blender with the beef broth. Blend until smooth. Pour the chili mixture over the beef in the slow cooker.
- Add the garlic, onion, cumin, oregano, salt, pepper, and bay leaves to the slow cooker. Stir to combine.
- Cover and cook on low for 8 hours, or until the beef is fork-tender and shreds easily.
- Remove the beef from the slow cooker and shred with two forks. Discard the bay leaves. Skim excess fat from the cooking liquid, then return the shredded beef to the liquid to keep it moist.
- Preheat the oven to 400°F (200°C). Spread the tortilla chips in a single layer on a large rimmed baking sheet or in a cast-iron skillet.
- Spoon the barbacoa evenly over the chips, then sprinkle with the shredded Monterey Jack cheese.
- Bake for 5-7 minutes, until the cheese is melted and bubbly. Watch carefully to prevent burning.
- Remove from the oven and immediately top with salsa, sour cream, avocado, and cilantro. Serve hot with lime wedges on the side.
Tips
- Substitutions: If you can’t find guajillo or ancho chilies, use 3-4 dried New Mexico chilies or 2 tbsp (15 g) chili powder mixed with 1/2 cup (120 ml) hot water. This will alter the flavor slightly but still be delicious.
- Cheese: Monterey Jack melts beautifully, but you can use a blend of cheddar and pepper jack for extra kick. Avoid pre-shredded cheese as it often contains anti-caking agents that prevent smooth melting.
- Common mistake: Don’t overload the chips with toppings before baking. Too much moisture makes the chips soggy. Keep the barbacoa and cheese moderate, and add cold toppings like sour cream and avocado after baking.
- Make ahead: The barbacoa can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before assembling the nachos.
Serving Suggestions
Serve these nachos as a main dish with a side of refried beans or Mexican rice. For a lighter option, add a crisp green salad with lime vinaigrette. They also work well as a party appetizer—just set out the toppings and let guests build their own. Pair with a cold beer or a margarita for a complete Tex-Mex experience.
Variations
- Chicken: Substitute the beef with boneless, skinless chicken thighs (about 3 lb / 1.4 kg). Cook on low for 6 hours, then shred. The cooking time is shorter, so adjust accordingly.
- Vegetarian: Replace the beef with 3 cups (450 g) of roasted jackfruit or black beans. Use vegetable broth and skip the searing step. Cook for 2 hours on low to meld flavors.
- Spicy: Add 1-2 minced chipotle peppers in adobo sauce to the chili mixture for extra heat.
- Loaded: Top with pickled jalapeños, sliced radishes, or crumbled cotija cheese for added texture and flavor.
Storage and Reheating
Store leftover barbacoa separately from the assembled nachos in an airtight container in the refrigerator for up to 4 days. The assembled nachos do not store well as the chips become soggy. To reheat the barbacoa, place it in a saucepan over medium heat with a splash of water or broth, stirring occasionally, until heated through to 165°F (74°C) as measured with a food thermometer. For best results, assemble fresh nachos with the reheated meat and freshly baked chips.
Frequently Asked Questions
Can I use a pressure cooker instead of a slow cooker? Yes. Sear the beef in the pressure cooker, then add the chili mixture and other ingredients. Cook on high pressure for 45 minutes, then allow natural release for 15 minutes. Shred and proceed with the recipe.
What is barbacoa traditionally made from? Traditional barbacoa uses beef cheek or head, but chuck roast is a common and accessible substitute that yields similar tenderness and flavor. The slow cooking process breaks down collagen, making the meat fork-tender.
How do I prevent soggy nachos? Use sturdy tortilla chips, bake at a high temperature briefly, and avoid piling on too many wet toppings. Add cold, moist ingredients like sour cream and avocado after baking.
Can I make this gluten-free? Yes, this recipe is naturally gluten-free. Ensure your beef broth and salsa are certified gluten-free if you have celiac disease or a sensitivity.
Can I freeze the barbacoa? Absolutely. Store the cooked and shredded barbacoa in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
What if I don’t have dried chilies? You can substitute with 3 tbsp (18 g) of ancho chili powder and 1 tsp (2 g) of smoked paprika mixed with 1 cup (240 ml) of hot water. This will give a similar smoky flavor, though not identical.
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