Smokey Q Fierce Bull Spiced Beef with Guacamole and Spicy Sour Cream on Tortilla Strips

Oyster blade is the perfect cut for pulled beef with it's rich flavour and high level of collagen that when fully rendered turns into that delicious sticky, sweet gelatin. Salt and pepper are the obvious flavour boosters and for beef another one is coffee. They really work wonders together and you can find these ingredients in Fierce Bull along with brown sugar, paprika and the earthy flavours of ground garlic, onion and cumin. The full SmokeyQ range of rubs can be found in store.

Fresh, home made guacamole is the only way to go and like the pico de gallo is quick and easy to make. There's no secrets to the spicy sour cream, just a blend of sour cream and taco seasoning. Optional extras are cheese (jack or red cheddar), sliced jalapenos and thinly sliced spring onions. When garnishing with coriander be sure to use stems and leaves as the stems actually punch a stronger flavour.

Take it easy on the onion. Raw onions are found in the guacamole and pico de gallo and being raw they can become overpowering and leave a pungent taste in your mouth. White onions aren't as strong as brown or red so if you're not a huge raw onion fan stick to the white variety.

ingredients (5 serves)

for the beef

  • 500g pulled beef

for the guacamole

  • 40g white onion
  • 1/2 medium sized jalapeno
  • 1/4 cup coriander leaves and stems
  • 1 tbsp lime juice
  • 300g avocado (2 small ones)
  • 1/2 tsp salt

for the pico de gallo

  • 1 tomato (90g) de-seeded and finely chopped
  • 30g red onion finely chopped
  • 1/4 tsp salt
  • 1 tbsp. lime juice

for the spicy sour cream

  • 80ml sour cream
  • 5g taco seasoning

directions

for the beef

  1. Follow Messy Benches oyster blade instructions here using Fierce Bull for seasoning.

for the guacamole

  1. In a bowl use the back of a fork to mash the avocado flesh. Add the salt, mix through and taste test.
  2. Blitz remaining ingredients in a food processor until smooth.
  3. Add processed ingredients to avocado and stir through. Check lime and salt levels and adjust accordingly.

for the pico de gallo

  1. Cut the tomatoes into quarters and de-seed. Chop into small pieces.
  2. Dice the onion into small pieces.
  3. Mix the tomato, onion, lime and salt. Only lightly salt keeping in mid there is some in the guacamole and beef.

for the spicy sour cream

  1. Simply stir through ingredients and add to a sauce bottle. You will need to water down the mixture a little to get it into the bottle. A funnel will help.

building the nachos

  1. Arrange 15 or so tortilla strips in a circle leaving a gap in the centre for the guacamole.
  2. Spoon in the guacamole and scatter beef onto of the tortilla strips.
  3. Top with the pico de gallo.
  4. Add the spicy sour cream and serve with fresh coriander and spring onions.

Enjoy your Fierce Bull spiced beef nachos!

The Weber Smokey Mountain (WSM) is the ideal barbecue for smoking oyster blade as it is built for low and slow, indirect cooking. All 3 sizes - 37cm, 47cm and 57cm can be found in store. You can also find a large range of charcoal including WA Mallee, Clean Heat and Weber Briquettes and Redgum. 

Recipe by Messy Benches. Visit www.messybenches.com

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