Are you a football fan? We are at our house and it looks like our favorite team, the Saints are in the playoffs. Wahoo! Usually, we have enjoyed at least one or two home games in the Super Dome but this year we have only been able to cheer our team on from the big screen. Since they have had such an amazing season (even with the damn Covid) these Chipotle Beer-Braised Short Rib Potato Skin Nachos are just for them. I’m kidding, they are for you to enjoy while you cheer them on from your tv screen. I guess you can enjoy them if you are cheering on other teams, but it would really be nice if we all wished Drew another Super Bowl victory.
This appetizer is one that will have you dreaming of winning seasons and Super Bowls. These loaded nachos are made with spicy beer-braised short ribs on top of crispy potato skins topped with all of the nacho fixings. There is nothing better for game day.
How To Make Potato Skins…
- Brush russet potatoes with olive oil and sprinkle lightly with Creole seasoning. Bake at 400℉ for one hour.
- Split the potatoes lengthwise and scoop out the insides and set aside.
- Brush the potato skins with olive and oil and sprinkle with salt with salt and pepper. Bake for another 10 minutes at 450℉.
- Sprinkle each potato skin with cheese, fill with the short-ribs, and more cheese. Top with all of the fixings.
Short ribs are the perfect meat to serve on potato skin nachos. They are cooked until falling-apart tender and seasoned in a braise with chipotle paste, tomatoes, and your favorite beer.
Chipotle Beer-Braised Short Rib Potato Skin Nachos
AuthorloulousucreUsing a large pot or dutch oven, over medium heat add the olive oil. Liberally season the short ribs with salt and pepper. Place the short ribs into the hot oil and brown on all sides. This will take 6-8 minutes. Once the short ribs are browned, remove them from the oil and place them on a paper towel-lined plate. Set aside.
Add the onion to the pot and sauté until translucent. Scrape the bottom of the pan to release any meat remnants. Add the garlic and cook for another 1-2 minutes, being careful not to burn the garlic. Add the chipotle paste, beef stock, and light beer. Bring the mixture to a boil and add the short ribs back to the pot. Reduce the heat to low in order for the sauce to simmer. Cover and cook for 2-2 1/2 hours until the meat is falling apart.
Remove the meat from the braising liquid and shred. Set aside until ready to put on the potato skins.
Preheat the oven to 400℉.
Scrub the potatoes and pierce them with a fork. Brush the potatoes with olive oil and slightly season on all sides with the Creole seasoning. Bake for 50-60 minutes until tender.
Increase the oven temperature to 450℉.
Allow the potatoes to cool slightly and cut in half lengthwise. Scoop out the insides leaving a little of the potato around the edges and the bottom. Brush the potatoes with olive oil and sprinkle with salt and pepper. Bake for 10 minutes.
Sprinkle each potato skin with half of the shredded cheese, short-ribs, and top with the remaining shredded cheese. Bake another 4-5 minutes until the cheese is melted.
Top with diced tomatoes, onion, jalapeño slices, and sour cream.
Ingredients
Directions
Using a large pot or dutch oven, over medium heat add the olive oil. Liberally season the short ribs with salt and pepper. Place the short ribs into the hot oil and brown on all sides. This will take 6-8 minutes. Once the short ribs are browned, remove them from the oil and place them on a paper towel-lined plate. Set aside.
Add the onion to the pot and sauté until translucent. Scrape the bottom of the pan to release any meat remnants. Add the garlic and cook for another 1-2 minutes, being careful not to burn the garlic. Add the chipotle paste, beef stock, and light beer. Bring the mixture to a boil and add the short ribs back to the pot. Reduce the heat to low in order for the sauce to simmer. Cover and cook for 2-2 1/2 hours until the meat is falling apart.
Remove the meat from the braising liquid and shred. Set aside until ready to put on the potato skins.
Preheat the oven to 400℉.
Scrub the potatoes and pierce them with a fork. Brush the potatoes with olive oil and slightly season on all sides with the Creole seasoning. Bake for 50-60 minutes until tender.
Increase the oven temperature to 450℉.
Allow the potatoes to cool slightly and cut in half lengthwise. Scoop out the insides leaving a little of the potato around the edges and the bottom. Brush the potatoes with olive oil and sprinkle with salt and pepper. Bake for 10 minutes.
Sprinkle each potato skin with half of the shredded cheese, short-ribs, and top with the remaining shredded cheese. Bake another 4-5 minutes until the cheese is melted.
Top with diced tomatoes, onion, jalapeño slices, and sour cream.
Topping to add to your potato skin nachos…
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