Nachos with Slow Cooker Beef Short Ribs

-Chili powder could be used instead of the chiles. -(TEST) using actual mexican crema instead of sour cream. -Would work equally well with like chuck roast instead of short ribs I think. -Sauce can also be made from a bechamel if you don't have sodium citrate. -(TEST) Maybe add some crumbled cotija cheese too when assembling?

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 500F. Quarter the onion, bell peppers, and tomatillos and place on an oiled baking sheet. Roast until browned and blistered.

Step 2

Place the dried chiles in a pan over medium-high heat and toast for 3-5 minutes, rotating occasionally. Do not allow them to smoke.

Step 3

Remove the chiles to a bowl and allow to cool slightly. Cut off stems and discard seeds, if desired.

Step 4

Raise the pan heat to high and add olive oil. Sear the short ribs on all sides, then place them in the slow cooker.

Step 5

Add the roasted veggies, toasted chiles, lime juice, minced garlic, and beef broth to a blender. Blend until smooth.

Step 6

Add the blended mixture to the slow cooker and cook on LOW for at least six hours.

Step 7

Remove the short ribs from the slow cooker and allow to rest for 15 minutes. Remove the bones and shred the meat, then add the shredded meat back to the slow cooker and allow it to sit on WARM until ready to assemble nachos.

Step 8

Shred the cheese and set aside.

Step 9

Add the milk to a pot and heat over medium high heat. As soon as boiling is observed, add the sodium citrate and stir with a whisk for about 1 minute.

Step 10

Add shredded cheese and reduce heat to medium. Stir continuously until cheese is melted. If a thinner sauce is desired, add more milk and stir well in 1 tablespoon increments. If the sauce is not coming together well, add sodium citrate in 1/4 tsp increments and stir for 1-2 minutes before adding more.

Step 11

Keep warm over very low heat until ready to assemble nachos.

Step 12

Add the sour cream, lime juice, and chopped cilantro to a bowl and mix well. Should be thin enough to drizzle with a spoon.

Step 13

Preheat the oven to 400F. Layer the chips on a baking sheet covered in aluminum foil.

Step 14

Add pour the cheese sauce over the chips. Try to make sure every chip gets some, but don't add too much.

Step 15

Add the black beans, diced jalapenos, mexican cheese, and diced red onion on top.

Step 16

Bake until the shredded cheese is completely melted, approximately 5-10 minutes.

Step 17

Add the diced avocado, salsa, and chopped cilantro. Drizzle the crema over everything.