Main Dish

Barbacoa Vino Nachos with Oregano-Lime Crème

Coyote Sonoma

44F Mill Street
Healdsburg, CA 95448

  • RECIPE YEAR: 2019
  • RECIPE BY: F.A. Nino's
  • YIELD: Serves 4
  • PAIRS WELL WITH: Coyote Sonoma Chardonnay

This authentic Mexican dish is made with beef that is seasoned with dried chiles and spices and slowly cooked until perfectly tender. Add a bed of tortilla chips and top with oregano-lime crème, and pair with a glass of our Chardonnay.

Barbacao Vino Nachos

  • 3 chile de arbol pods, roasted
  • 4 garlic cloves, minced
  • 1 cup Chardonnay
  • 1/2 cup water
  • 2 pounds beef roast, cut into cubes the size of golf balls
  • 1/4 cup F.A. Nino's Jamaican rub
  • 1 large red bell pepper, charred on a grill and diced
  • 1 large red onion, diced
  • 1 teaspoon kosher salt
To prepare the barbacao, in a blender, combine the chile de arbol pods, garlic, wine and water and puree until smooth. 

In a large bowl, toss the beef with the Jamaican rub.

In a Crock-Pot or other slow cooker, combine the chile mixture, beef, bell pepper, onion and salt. Cover and cook on medium according to the manufacturer's instructions until the meat is tender, 4 to 6 hours. 

Remove the meat and shred it, then return it to the Crock-Pot and stir with the remaining juices, bell pepper and onion.

Oregano-Lime Crème and Serving

  • 2 cups sour cream
  • 2 limes, juiced
  • 3 tablespoons chopped fresh oregano
  • Pinch of kosher salt
  • Tortilla chips for serving
To prepare the oregano-lime crème, in a bowl, stir together the sour cream, lime juice, oregano and salt until thoroughly blended. 

Pile the barbacao on a bed of your favorite chips and top with the oregano-lime crème. Serve immediately.

Coyote Sonoma

44F Mill Street
Healdsburg, CA 95448