Carne Asada Nachos


24hr beforehand, slash the beef on both sides. Mix the spices and 1 tbsp olive oil in a small bowl. Pour over the beef and rub well into the meat, cover and refrigerate overnight.

Heat a suitable sized frying pan or Crock-Pot sauté pot until hot. Add 1 tbsp oil and sear the beef on all sides until browned. Place into the Crock-Pot bowl if using a pan, pour over the Ale, cover and cook on high for 4-5 hours, until tender.

Prepare the Guacamole. Mash the avocados and add the remaining ingredients, mix well, chill until required.

Heat your oven to 200°c.

Remove the beef from the Crock-Pot slow cooker, place onto a plate and using 2 forks, gently fork and shred the meat.

Using a medium sized baking tray, place half of the tortilla chips to cover the tray, add half of the beef, dispersing this evenly, sprinkle with the chopped jalapeños and half of the grated cheese.

Repeat the layer again, using up all of the ingredients.

Place into a hot oven for 5 minutes until the cheese has melted.

Place spoonfuls of the guacamole over the hot nachos, sprinkle over the tomatoes and coriander.

Serve immediately, best eaten with fingers.

Cooking Time

High for 4-5 hours




  • 7-800g piece of Silverside
  • 2tbsp olive oil
  • 1tsp smoked paprika
  • 1/2 tsp salt
  • 1 large clove of garlic, finely chopped
  • 1tsp chilli powder
  • 1/2tsp ground cumin
  • 500ml ale of your choice

For the Guacamole

  • 2 ripe avocados
  • 2 limes, juice only
  • 1 large handful of coriander, chopped
  • 1tsp olive oil
  • salt & pepper
  • 1/4tsp chilli powder or fresh chilli to taste

For the Topping

  • 200g tortilla chips
  • 500g grated cheddar or gouda
  • 1 jar of jalapeños, drained & chopped

To Serve

  • 1 handful of chopped coriander
  • 2 handfuls of diced cherry tomates