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Smoked Queso Nachos with Shredded Smoked Thor's Hammer Beef
2023-07-21
https://www.metro.ca/userfiles/image/recipes/nachos-queso-thor-12166.jpg
PT35M
PT7H45M
PT9H05M
Preparation of Smoked Beef Shank:Preheat your smoker to 225°F (107°C) using wood chips or chunks to add flavor.Pat dry the beef shank and wrap it with barbecue string from all sides.Generously sprinkle Tajin seasoning all over the surface of the beef shank.Place the beef shank directly on the smoker grates and close the lid. Smoke for about 4 to 6 hours or wrap the beef shank once the internal temperature reaches around 160°F (71°C), then remove it from the smoker and tightly wrap it in butcher paper. Place it back in the smoker.Continue smoking until the beef shank reaches an internal temperature of around 204°F (95°C), which usually takes an additional 1 to 2 hours.Remove the beef shank from the smoker and let it rest, wrapped or unwrapped, for 15 to 20 minutes to allow the juices to redistribute.Using two forks, shred the smoked beef shank by pulling the meat apart and removing any excess fat or connective tissue.Preparation of Smoked Queso:Preheat your smoker to a temperature of 250°F (121°C).In a heat-resistant dish or cast-iron skillet, combine Velveeta cheese, 3 cups of shredded double cheddar cheese, cream cheese, and heavy cream. Add sautéed corn kernels, pickled jalapeños, and Tajin spices. Adjust the Tajin spices according to your taste and desired level of spiciness.Place the dish or skillet in the preheated smoker and close the lid. Let the cheeses melt and mix the ingredients, stirring occasionally, for about 30 to 45 minutes or until the mixture is smooth and creamy.Carefully remove the dish or skillet from the smoker. Give the queso a final stir.To assemble the Smoked Queso Nachos:Arrange a layer of tortilla chips on a serving platter.Pour the smoked queso over the chips, ensuring each chip is covered with a generous amount of cheese.Add the shredded smoked beef shank on top of the queso.Garnish with green onions, cilantro, Tajin spices, or other desired toppings.Serve immediately and enjoy the delicious Smoked Queso Nachos with Shredded Smoked Beef Shank!Note: Feel free to customize the toppings or add other ingredients according to your preferences. Bon appétit!Source : Amine Laabi
8
0
0
0
0
For the Smoked Beef Shank:
1 Thor Hammer Beef Shank, approximately 1.5 kg
1/4 cup of BBQ sauce
Tajin seasoning (to taste)
Butcher paper
For the Smoked Queso :
1 cup of corn kernels
8 ounces of Velveeta cheese
3 cups of shredded double cheddar cheese
4 ounces of softened cream cheese
1 cup of heavy cream
1 teaspoon of Tajin spices (or to taste)
1 cup of diced pickled jalapeños
Smoked Queso Nachos with Shredded Smoked Thor's Hammer Beef
8
Main course
0:35
Preparation
7:45
COOKING
9:05
TOTAL TIME
Ingredients
-
For the Smoked Beef Shank:
-
1
Thor Hammer Beef Shank, approximately 1.5 kg
-
1/4 cup
of BBQ sauce
-
Tajin seasoning (to taste)
-
Butcher paper
-
For the Smoked Queso :
-
1 cup
of corn kernels
-
8 ounces
of Velveeta cheese
-
3 cups
of shredded double cheddar cheese
-
4 ounces
of softened cream cheese
-
1 cup
of heavy cream
-
1 teaspoon
of Tajin spices (or to taste)
-
1 cup
of diced pickled jalapeños
Preparation
Preparation of Smoked Beef Shank:
Preheat your smoker to 225°F (107°C) using wood chips or chunks to add flavor.
Pat dry the beef shank and wrap it with barbecue string from all sides.
Generously sprinkle Tajin seasoning all over the surface of the beef shank.
Place the beef shank directly on the smoker grates and close the lid. Smoke for about 4 to 6 hours or wrap the beef shank once the internal temperature reaches around 160°F (71°C), then remove it from the smoker and tightly wrap it in butcher paper. Place it back in the smoker.
Continue smoking until the beef shank reaches an internal temperature of around 204°F (95°C), which usually takes an additional 1 to 2 hours.
Remove the beef shank from the smoker and let it rest, wrapped or unwrapped, for 15 to 20 minutes to allow the juices to redistribute.
Using two forks, shred the smoked beef shank by pulling the meat apart and removing any excess fat or connective tissue.
Preparation of Smoked Queso:
Preheat your smoker to a temperature of 250°F (121°C).
In a heat-resistant dish or cast-iron skillet, combine Velveeta cheese, 3 cups of shredded double cheddar cheese, cream cheese, and heavy cream. Add sautéed corn kernels, pickled jalapeños, and Tajin spices. Adjust the Tajin spices according to your taste and desired level of spiciness.
Place the dish or skillet in the preheated smoker and close the lid. Let the cheeses melt and mix the ingredients, stirring occasionally, for about 30 to 45 minutes or until the mixture is smooth and creamy.
Carefully remove the dish or skillet from the smoker. Give the queso a final stir.
To assemble the Smoked Queso Nachos:
Arrange a layer of tortilla chips on a serving platter.
Pour the smoked queso over the chips, ensuring each chip is covered with a generous amount of cheese.
Add the shredded smoked beef shank on top of the queso.
Garnish with green onions, cilantro, Tajin spices, or other desired toppings.
Serve immediately and enjoy the delicious Smoked Queso Nachos with Shredded Smoked Beef Shank!
Note: Feel free to customize the toppings or add other ingredients according to your preferences. Bon appétit!
Source : Amine Laabi
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
