Nachos are the perfect food to eat in front of the time – family movie night or entertaining a few friends to watch the game. Easy to prep ahead of time and toss together when everyone is hungry. You can make everyone their own individual serving or make a huge plate of nachos and let everyone dig in.
Nachos but with a twist. Bacon barbacoa. Everything is better with bacon right? It adds a touch of smokiness that compliments the barbacoa.
I LOVE nachos. Casual. Delicious. Easy to tweak the recipe to your liking – add beans, use a different kind of meat, use a spicier salsa. Don’t forget to add some fresh cilantro on top – just a little bit adds a punch of flavor (and makes your dish look good too). Not sure what everyone likes? Set up a nacho bar and let everyone make their own nachos to their liking – this works well in our family with kids who can picky about some ingredients and they’re much happier when they can make their own. Bonus – let work for the cook!
This recipe works great for entertaining. You can start the meat cooking ahead of time in a Slow Cooker. Then finish the final meat prep, return it to the Slow Cooker, and keep it warm until party time. When your guests arrive, layer the nachos and serve. Love simple stress-free entertaining.
The meat also freezes well. Cook the beef ahead of time and freeze. Remove from the freezer and thaw overnight in the refrigerator. Then all you need to do is reheat the meat and prep the fresh ingredients. Quick and easy.
Bacon Barbacoa Nachos
- chuck roast cut into quarters
- chipotle chiles in adobe sauce
- coconut oil
- garlic cloves
- lime juice
- beef broth
- cider vinegar
- cumin
- dried oregano
- kosher salt
- bay leaves
- tortilla chips
- bacon – choose thick-sliced bacon or sliced pork belly
- Pico de Gallo Salsa
- Cotija cheese, crumbled
- chopped fresh cilantro
Bacon Barbacoa Nachos
Nachos piled high with smoky barbacoa paired with bacon topped with Cotija, fresh salsa, a hint of cilantro. Slow Cooker meal, freezer meal.
Ingredients
- 2 lbs chuck roast cut into quarters
- 4 chipotle chiles in adobe sauce
- 3 T coconut oil
- 4 garlic cloves
- juice of 2 limes
- 1/2 c beef broth
- 1/2 c cider vinegar
- 1 T cumin
- 1 T oregano
- 1 t kosher salt
- 2 bay leaves
- tortilla chips
- 4 slices of bacon
- Pico de Gallo Salsa
- 2 oz Cotija cheese, crumbled
- 1/4 c chopped cilantro
Instructions
- Pour oil into a large skillet. Brown on all sides over medium heat. Place meat in Slow Cooker.
- Combine chipotle chiles, garlic, lime juice, beef broth, vinegar, cumin, oregano, and salt in a blender or food processor. Pour sauce over meat in Slow Cooker.
- Add 2 bay leaves
- Cook on LOW for 9-10 hours until meat is pull-apart tender.
- Use forks to shred meat. Keep warm in Slow Cooker.
- Heat oven to 400 degrees
- Line a baking sheet with foil and spread bacon slices in a single layer
- Bake for 18-20 minutes until cooked (baking time varies with bacon thickness).
- Drain fat and chop in 1-inch pieces.
- Chop bacon into small pieces and mix with barbacoa.
- Spread tortilla chips on a large platter. Layer meat on top of chips. Add salsa and cheese. Top with cilantro to garnish.
Here are a few more BACON recipes you may enjoy
- Bacon Barbacoa Cups – perfect for entertaining!
- Jalapeno Bacon Cheddar Steak Sandwiches
- Low Carb Avocado BLTs
Amy Desrosiers says
My husband loves Barbacoa and gets it all the time at his fav restaurant! I am excited to recreate this at home! #client
Ruthie Ridley says
Wow! These nachos look amazing. A must try! Thanks for sharing!
Kyla Matton Osborne (Ruby3881) says
This sounds so delicious! Can’t wait to try!
Marlynn @ UrbanBlissLife says
I love Barbacoa but never make it at home. This recipe looks too tempting to resist! Love that the meat freezes well, too.
Leila says
I saw this on Instagram but I totally missed the bacon part! Oh my goodness! Totally going on the menu for next week!
Kathleen says
Love, Love, Love anything with bacon, will definitely give this a try.
Denay DeGuzman says
These Barbacoa Nachos look incredible! Although I live in California, I spend many months each year in Puerto Vallarta, Mexico. So I can tell you that these look very authentic. Thank you so much for sharing your delicious recipe. And I’ll share information with my father about the Nexium 24-hour tablets for heartburn. Many wishes to you for a great weekend. 🙂