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How to make Beef nachos with chilli yoghurt
Beef up dinnertime with crunchy homemade tortilla chips topped with a warm, chunky tomato sauce, a tangy tangle of quick-pickled veg, flash-fried beef strips and dollops of cool yoghurt spiked with fresh chilli heat
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Cook: 40 mins
Serves 2
4 white tortillas
1 orange
1 red onion
1 carrot
A handful of coriander
1 garlic clove
2 tsp ground cumin
250g beef stir-fry strips
1 chilli
150g yoghurt
250g baby plum tomatoes
Sea salt
½ tbsp olive or sunflower oil
Freshly ground pepper
100ml cold water
Preheat your oven to 180C/fan 160C/gas 4. Cut the tortillas into around 8 triangles each. Lay them in a single layer on 1 or 2 baking trays. Slide into the oven and cook for 5-8 minutes till crisp and golden. When they’re ready, set aside to cool a little. Turn your oven down to its lowest temperature.
Meanwhile, finely zest the orange into a mixing bowl. Squeeze in the juice. Peel and finely slice the red onion. Add to the orange juice with a pinch of salt. Scrunch together with your hands for 1 minute.
Peel the carrot, then peel it into ribbons, finely slicing the core, and add both to the bowl. Finely chop the coriander stalks, setting aside the leaves for later, and add the stalks to the bowl. Stir to mix and set aside to pickle.
Peel and grate or crush the garlic into a medium bowl or dish. Add 2 teaspoons of ground cumin and half a tablespoon of oil. Stir to make a paste, then add the beef with a pinch of salt and pepper. Toss to coat the beef.
Halve the chilli and scoop out the seeds and white pith (or leave them in for extra heat). Finely chop the chilli and stir most of it into the yoghurt (keep a pinch back for garnishing) with a pinch of salt. Set aside. Halve the baby plum tomatoes.
Warm a frying pan on a high heat for 2-3 minutes till smoking hot. Add the beef strips and stir fry for 2-3 minutes until browned. Scoop out of the pan onto a plate, then slide into the oven to keep warm.
Add the halved tomatoes to the frying pan with a pinch of salt (no oil needed). Stir fry for 3-4 minutes until slightly charred and soft. Pour in 100ml water. Cook for 4-5 minutes, stirring occasionally, until the liquid has almost evaporated and you have a chunky tomato sauce.
Pop the tortilla chips onto 2 warm plates. Top with the chunky sauce, the quick-pickled carrot and onion with a bit of their pickling liquid, and the beef. Dollop over the chilli yoghurt and garnish with coriander leaves and fresh chilli to serve.
Recipe by Abel & Cole
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