Using Smoked Beef in Nachos?
I have a great recipe for nachos that calls for pork carnitas as the meat - and I saw on this forum a thread that utilized a slightly under-cooked pork butt as the basis for pork carnitas. The combination of heat and spices served to further soften the meat. I think the combination of smoke flavor and the spices in the carnitas would be perfect.
When I cook for my wife, however, she doesn't eat pork. Is there a cut of beef that I could use in a similar fashion? Brisket, maybe? I would not need to make carnitas, exactly - maybe a Texas chili using smoked beef, chili powder, onions, lime, and a small amount of tomato sauce.
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