Beef Barbacoa Nachos With Pickled Red Onions Recipe

Ingredients

• For the Barbacoa
• 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
• For the Cheese Sauce
• 4 ounces extra sharp cheddar cheese (half of an 8-ounce block), shredded
• 4 ounces Velveeta, cubed
• 1 cup whole milk
• One tablespoon cornstarch
• For the pickled red onions
• 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
• For the Nachos
• 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
• 2 cups salsa

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