In the mood for something a little spicy? The second of Chef Maciej’s Manx Beef Brisket ‘2-in-1’ recipes turns up the heat to make the most of this deeply flavourful cut.
Super quick to prepare and perfect for sharing, these loaded Manx Nachos are bursting with a bright and bold taste that’s great for sunny gatherings – and they’re a great way to showcase our Island’s unique produce.
Don’t forget to check out Maciej’s first recipe for the very best Manx Beef Brisket.
Manx Nachos
▹ Serves 10 to 12 people
▹ Prep Time: 15-20 minutes
▹ Cooking Time: 10 minutes
INGREDIENTS
Pulled Manx Beef Brisket (click here for the recipe)
Manx Coriander
‘Traffic Light’ peppers (red, yellow and green)
White onions
2 fresh hot chilli peppers (optional, for the heat lovers)
Tortilla chips
Grated Manx mild cheddar
Lime, cut into wedges
250g fresh slaw
METHOD
1. Chop the brisket into small pieces, or use two forks to pull the brisket when it’s hot.
2. Thinly slice (or ‘julienne’) the peppers, onions, and coriander.
3. Put the veggies and brisket into a bowl and mix together.
4. Add a couple of tablespoons of vegetable oil to a large pan and place over a medium heat. Cook the brisket and vegetables mix for about 7 minutes.
5. Spread the tortilla chips on a large oven tray.
6. Top the tortilla chips with the brisket and vegetables mixture. Sprinkle Manx cheddar cheese on top.
7. Place the nachos in the oven and bake until the cheese melts and starts to golden (around 5-10 minutes).
8. Serve with lime wedges, squeeze a little of the juice over the top of the nachos, and throw on a some fresh slaw for a truly delectable Manx/Mex treat.
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