Beef Barbacoa Nachos With Pickled Red Onions Recipe

Name: Beef Barbacoa Nachos With Pickled Red Onions Recipe
Cuisine: Mexican, Latin American, American
Ingredients: 1 ½ pound beef brisket, trimmed of fat and shiny, silver sinew; 16-ounce can diced, fire-roasted tomatoes with juice; ½ cup dark lager; 1 teaspoon ground cumin; 1 tablespoon dried ancho chile powder; 1 teaspoon unsweetened cocoa; ½ teaspoon dried Mexican oregano; ½ cup apple cider vinegar; 1 whole chipotle chile en adobo, chopped, plus 2 tablespoons adobo sauce, divided; 2 teaspoons sugar; 1 ½ teaspoon kosher salt, divided; ½ teaspoon fresh-cracked black pepper; 2 bay leaves; 4 ounces extra sharp cheddar cheese (half of an 8-ounce block), shredded; 4 ounces Velveeta, cubed; 1 cup whole milk; One tablespoon cornstarch; 1 teaspoon vegetable oil; 1 large red onion, halved and sliced; ½ cup cider vinegar; ¼ cup water; ½ teaspoon Mexican oregano; ½ teaspoon sugar; 1 (1 pound) bag sturdy, restaurant-style tortilla chips; ½ cup pickled jalapeños, sliced; 1 (15 ounce) can pinto beans, drained, rinsed and lightly smashed; 1 (3.8 ounce) can sliced black olives; 1 cup chopped Roma tomatoes (about 2 tomatoes); 1 cup sour cream; ¼ cup chopped fresh cilantro