Short Rib and Oxtail Nachos Recipe (with Video)

Marinating the short rib
1. Marinate the short rib with your seasonings, garlic paste, and green seasoning.
2. Let it marinate overnight.
Searing the meat
1. In a large shallow pot, preferably cast iron, or a dutch oven, add the avocado oil.
2. Once the pot gets piping hot, add the short rib.
3. Sear on all sides until it develops a nice crust.
4. This process should take about 2-3 minutes.
5. Remove from the pot.
6. Add oxtail and sear like the short rib.
7. Remove from the pot.
Deglazing the pot and cooking the peppers
1. Add red wine and butter to deglaze the pot.
2. Add butter and then add the peppers.
3. Cook until translucent and slightly softened.
Preparing the broth and cooking the meat
1. In a small pot, add beef broth.
2. Heat until it starts to simmer.
3. Add the short rib and oxtail and mix with the peppers.
4. Add the warm broth until it slightly covers the top of the short rib.
5. Reduce the heat and cook for about 5 hrs or until the fat renders and the short rib and oxtail falls off the bone.
6. Strain the oxtail and short rib leaving the oxtail gravy in a separate container saving for later.
Preparing the nachos
1. Preheat your oven to 350 degrees.
2. Place your tortilla chips and doritos onto a parchment lined baking sheet.
3. Place the oxtail and short rib mixture on top.
4. Cover with cheese.
5. Broil until the cheese fully melts.
6. Remove from the oven, topping with tomatoes and sour cream.
7. Serve and enjoy!