A staple from its food truck days, Lloyd’s Tricked Out Nachos are made entirely from scratch, every cravable bite.
This masterpiece of layering starts with a mound of fresh-made tortilla chips and queso and crowned with the meat of your choice — and ours is the braised beef, which Lloyd sources from Rosenkrans Farm in Auburn, NY.
Chris Dorsaneo, executive chef/co-owner of Lloyd, shares the recipe for this low-and-slow savory star. “You know it’s ready to come out of the oven when it’s essentially falling apart.”
Lloyd braised beef
5 lbs. beef chuck, cut into 3-inch cubes
8 oz. tomato paste
1 cup onion, diced
2 oz. dried, whole ancho chiles
2 tsp. Mexican oregano
1 tbsp. cumin
2 bay leaves
12-20 (2 oz.) garlic cloves
1½ tbsp. kosher salt
1½ tsp. ground black pepper
1½ quarts water
Step 1
Preheat a griddle or pan until smoking hot. Coat with canola oil. Sear the beef chunk pieces, cooking until you get a hard sear on all sides.
Place the seared beef into a Dutch oven or oven-safe dish.
Step 2
Pull stems and seeds from ancho chiles, then toast on hot griddle for about 2-3 minutes. Chiles should be fragrant and brittle, but not burnt.
Step 3
Add all ingredients to the Dutch oven or dish and toss gently to start to dissolve tomato paste. Cover beef ¾ fully with water. Wrap tightly with plastic wrap and foil.
Step 4
Braise at 220° for 8 hours, or until meat reads 195° and is shreddable. Remove the pan from the oven and let cool.
Step 5
Pull beef out into a separate container and shred lightly.
Blend reserved liquid with immersion blender until completely smooth. Pour as much blended liquid over shredded beef as you like and serve!
