Servings: 2
Cooking Time: 3 Hours
1 lb. cooked beef short ribs, shredded Oaxaca cheese
Cilantro, chopped
Red onion, chopped
Pinto Beans
1 cup dry pinto beans
¼ cup yellow onion, diced
1 tbsp. crushed red pepper
½ tbsp dried Mexican
oregano ½ tbsp. garlic powder
1 pk. Goya Sazón
Water, as needed
Salsa Verde
2 tomatillos
4 jalapeño peppers
2 Anaheim peppers
1 tbsp. salt
1 tbsp. garlic powder
1 tsp. cumin
½ cup diced yellow onion
¼ cup roughly chopped cilantro with stems

  1. To make the Pinto Beans, soak the beans in a bowl overnight,
    then strain.
  2. In a large pot over low heat, add all the ingredients and stir.
  3. Cover and cook for 3 hours.3. Cover and cook for 3 hours.
  4. To make the Salsa Verde, set up the grill for high heat direct grilling at 600+°F.
  5. Place the tomatillos and peppers on the grill and cook them until they char
    up and blister.
  6. Put the blistered peppers in a large storage bag and seal it for 10 minutes.
  7. Peel the skin off the peppers and do away with the stem and seeds.
  8. Put the tomatillos, peppers, salt, garlic powder, cumin, and onion in a food
    processor and blend until smooth. Add the cilantro to the food processor and
    pulse a few times to mix well.
  9. Store in the refrigerator until ready to use.
  10. Start building the nachos with a base layer of chips, followed by Pinto
    Beans, rib meat, Salsa Verde, and cheese. Top with avocado, cilantro,
    and red onion.
  11. Serve immediately.

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