Step up your nacho game with this classic finger food that’s guaranteed to be a solid hit for any occasion. Jordan is layering on the flavors with beer-braised venison stew meat simmered with chipotle peppers for an added smoky heat. Finished with a quick-pickled red onion (recipe included), along with queso fresco, jalapeno, and cilantro.
RECIPE BY JORDAN CABATIC
- 2 lbs Venison stew meat
- 2 cups Mexican beer (can sub with bone broth)
- ½ cup water
- 1 can of chipotle peppers in Adobo sauce *recommended 2 whole peppers from the can, add less or more to heat preference (can sub for 1 1/2 Tbsp chili powder)
- 1 small sweet onion, diced
- 6-7 garlic cloves, finely minced
- 2 Tbsps cilantro stems, finely chopped
- 1 tsp cumin seeds
- ½ tsp Mexican oregano
- ½ tsp smoked paprika
- ½ tsp coriander
- 1-2 bay leaves
- Salt and pepper to taste
- 1-2 limes
- Avocado oil
- Cilantro, finely chopped
- 1-2 jalapenos, finely chopped
- Queso fresco, crumbled
- Tortilla chips
- See recipe below for quick pickled red onions
Start by rinsing venison stew meat in cold water and pat dry. Season with salt and pepper and allow the meat to come to room temperature (about 15 minutes).
Heat large pot on medium/high heat. When the pot is hot, add a generous drizzle of oil. Place venison stew meat in the pot (cook in smaller batches if necessary to avoid overcrowding the pot) and cook until the meat browns, stirring occasionally (about 3-4 minutes). Remove from pot and set aside.
Add onions, garlic, and cilantro stems to the pot, allow cooking for about 2-3 minutes while continuously stirring.
Then add the meat along with the meat juices back into the pot and cook for an additional 2-3 minutes, stirring often.
Pour in beer, water, a generous drizzle of oil followed by chipotle peppers, and dry seasonings. Stir and bring to a gentle simmer.
Adjust heat to low, cover with lid, and allow to cook for about an hour or until meat is tender, ensuring to check on it often and give it a quick stir.
Add lime juice and salt to taste and continue to cook for another 10-15 minutes.
Build nachos by layering the meat, queso fresco, pickled onions, jalapenos, and cilantro over tortilla chips. Feel free to add any additional toppings. Enjoy!
- 1 red onion, thinly sliced
- 1/2 cup of water
- 1/2 cup apple cider vinegar
- 1 tbsp sea salt
- 1/2 tsp whole peppercorns
- 1 garlic clove, thinly sliced
- 1/2 tbsp sugar or honey
Pack onions and garlic in a glass jar or glass Tupperware with a lid. Add water, vinegar, salt, peppercorns, and honey to a small saucepan and bring to a gentle simmer.
Then gently pour over the liquid mixture and allow to sit at room temperature for 20-25 minutes. Refrigerate leftover onions for up to 3 weeks.