Chilli Beef Barbacoa and Pumpkin Nachos with Guacamole and Pico de Gallo is a great meal idea as a Tex-Mex serving combination. Here we use Beef Barbacoa, but you can also put this together with Chilli Con Carne, or supermarket ready meal pulled meat options.
Chilli Beef Barbacoa and Pumpkin Nachos with Guacamole and Pico de Gallo
- Dutch oven or large pot
- oven tray
- 1.5 kg beef chuck steak, (fat trimmed), cut into 2-inch chunks
- 4 cloves Garlic, minced
- 2 chipotles in adobo sauce, chopped, try Woolworths
- 2 jalapeno chillies or green chillies, or green chillies, fresh diced, or from a jar
- 2 white onions, finely chopped
- 1 lime, zest & juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 tablespoon cumin, ground
- 1 tablespoon Oregano, (dried Mexican oregano if you can get it)
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper, ground, ground
- 3 cloves, ground
- 250 ml beef stock
- 1 large butternut pumpkin
- 200 g sour cream
- ½ tsp cinnamon
- 2 tsp brown sugar
- ½ tsp paprika
- 2 avocados, ripe
- 1 tomatoes, vine-ripened
- 1 lemon
- 1 tsp Tabasco sauce
Pico de Gallo
- 3 tomatoes, vine-ripened
- 1/2 white onions, or red
- 1 jalapeno chillies or green chillies
- 1 coriander fresh
- 1 lime, zest and juice
- 200 g sour cream
- Corn Tortillas
- Corn Chips
- All ingredients listed above will be passed to your shopping list. Follow the process for the individual recipes listed here:
- The Beef Barbacoa requires 15 minutes prep and 4 hours slow cooking. Check the recipe, cook beforehand, and store in the fridge until you are ready.
- The Pico de Gallo takes 10 to 15 minutes to cut and mix, then you're done.
- The Guacamole is a classic and again takes just 10 minutes to whip together.
- Set the oven rack to the center position and preheat to 200ºC. Wash and thoroughly dry the butternut pumpkin. Use a large spoon to remove the seeds.
- Line a large baking sheet with foil or baking paper and coat or spray it with olive oil. Brush the flesh of the pumpkin with 1 tablespoon of olive oil and place it cut side down on the baking sheet. Set the timer and cook for 20 minutes.
- After 20 minutes, remove the pumpkin from the oven dish. Use a spoon to dig out plenty of space for the Beef Barbacoa filling, leaving an even thickness of 20mm to 25mm of pumpkin around the edge. Dust the pumpkin with the ground cinnamon and paprika and sprinkle with brown sugar, then coat the pumpkin with olive oil.
- Collect the pumpkin flesh that has been removed in a small bowl and mash it into a puree as a sweet condiment for the meal. Mix with some orange or lemon juice, brown sugar, cinnamon and perhaps nutmeg.
- Fill the pumpkins with the Beef Barbacoa return to the oven for a further 15 minutes. Meanwhile, toss corn chips and salsa in a large bowl and mix in a cup of grated cheese.
- Remove the Chilli Beef and Pumpkin from the oven, arrange the salsa cheese corn chips around the edges and top the chilli beef pumpkin with grated cheese also. Place the tray back in the oven on the top rack to melt the cheese. At the same time wrap the tortillas in foil and place them in the oven on the lower rack to warm.
- Remove the oven dish and arrange the guacamole with sour cream, either on top or as sides. Serve with tortillas and Pico de Gallo
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