Barbacoa Vino Nachos with Oregano-Lime Crème
- 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.