Barbacoa Nacho Fries
Happy #gameday! If you need a little twist to your game day, try out some nacho fries! I started with a chuck roast and seasoned it with Mccormick Taco Seasoning. It was wrapped and refrigerated for 24hrs before going on the traeger at 225. I jammed in my inkbird probe thermometer and let it smoke away. Meanwhile I took my blendtec and threw in chicken broth, chipotles in adobo, garlic, cider vinegar, lime juice, oregeno, cumin, sea salt and black pepper. I blended it then set it aside until my meat hit 150 internal. At that point I pulled it with my bbqaid spatula and threw it in a cambro High Heat H Pan. I poured my sauce over the top then threw in 2 bay leaves. I put the lid on and returned it to the smoker. When it was over 205 and shreddable, I removed it to cool until it was shreddable by hand. Then I tossed it with cooking liquid and set it aside. I cooked a tray of french fries then started to build. I topped my fries with shredded beef then drizzled it with a homeade nacho cheese sauce. Then it was topped with fresh avacado and jalapeno, then it was drizzled with cacique Crema Mexicana and sirkensingtons Chili Lime Crema before being served.