Pulled beef nachos with pumpkin seed & avocado salsa
Prep
15 mins
Cook
40 mins
Servings
4
Difficulty
Medium
These pulled beef nachos are my go to when I want something impressive but don't want to spend hours in the kitchen. The beauty of using pre cooked beef brisket is that you're done in under an hour, leaving plenty of time to whip up the star of the show: a vibrant pumpkin seed and avocado salsa. Pumpkin seeds are packed with magnesium, which is brilliant for reducing inflammation, and the combination of creamy avocado, zesty lime, and a hint of heat from the jalapeño creates something truly special. Pile it all onto crispy tortilla chips, crumble over some feta, and you've got a nacho situation that'll impress everyone at the table without breaking a sweat.
Ella x
Ingredients
- 385 gramsslow cooked beef brisket(packs slow cooked smoky chipotle beef)
- 50 gramspumpkin seeds
- ¼red onion(finely sliced)
- 1lime(juice)
- ¼ tspcaster sugar
- 1avocado(slightly firm, diced)
- 1jalapeño chilli(finely chopped)
- 25 gramscoriander(leaves and stalks finely chopped)
- 200 gramstortilla chips(pack Essential Salted Tortilla Chips )
- 125 gramsfeta(crumbled)
- 1ottolenghi aleppo & other chillies blend(Few pinches Ottolenghi Aleppo & Other Chillies)
Detail level
Instructions
- 1
Cook the beef according to pack instructions, adding the birria sauce from the pack, keeping any juices in the tray instead of draining them. Toast the pumpkin seeds in a separate tray on the shelf below the meat for 8 minutes, until darkened and fragrant (see tip). Set both aside.
- 2
Preheat the grill to high, then put the onion into a mixing bowl with the lime juice, sugar and a generous scattering of salt. Scrunch together, then set aside.
- 3
Spread the tortilla chips out over a large baking tray, then cover evenly with the shredded beef. Scatter over the feta, then put under the grill for 4-5 minutes, until the feta turns pale gold in places and the beef starts to crisp up.
- 4
Meanwhile, mix the remaining salsa ingredients with the onion and toasted seeds, then season to taste. Scatter most of the salsa over the nachos and add the rest to a bowl for people to help themselves. Sprinkle with the Aleppo chillies blend, then serve.
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