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Recipe Killa nacho fries Pulled beef nacho fries
American fries get the nachos treatment with succulent pulled beef, soured cream, salsa, guacamole and jalapenos.
This recipe is based on the Killa Nacho Fries served at Killa Waffles in St Albans. It has been adapted to make it easier to cook in a domestic kitchen and offers substitutes for any elements they wish to keep secret.
Killa nacho fries (Pulled beef nacho fries)
Persons
4
Prep Time
2 hours
Cook Time
30 minutes
Total Time
2 hours, 30 minutes
Ingredients
- For the pulled beef
- 2 tbsp vegetable oil
- 1kg/2lb 4oz beef shoulder or chuck, cut into large chunks (alternatively use braising or stewing steak)
- 500ml/18fl oz beef stock
- 200ml/7fl oz barbecue sauce
- 2 tbsp balsamic vinegar
- 4 garlic cloves, crushed
- 2 tbsp soft light brown sugar
- salt and black pepper
- For the guacamole
- 2 avocados, peeled and stones removed
- ½ green chilli, de-seeded and finely chopped
- ½ lime, juice only
- ½ small red onion, finely chopped
- pinch mild chilli powder
- small handful chopped coriander
- For the tomato salsa
- 2 large vine tomatoes, finely chopped
- ½ small red onion, finely chopped
- ½ green chilli, de-seeded and finely chopped
- squeeze lime juice
- pinch mild chilli powder
- 1 heaped tbsp finely chopped chives
- To serve
- 600g/1lb 5oz frozen French fries
- pinch mixed dried herbs
- 150g/5½oz soured cream
Instructions
- Preheat the oven to 160C/140C Fan/Gas 3, or get a slow cooker ready.
- To make the pulled beef, heat the oil in a large, flameproof casserole or deep sauté pan over a high heat. Sear the beef in batches, making sure it’s browned evenly on all sides. Remove the pieces to a paper-lined plate whilst you cook the rest.
- Pour the stock into the pan, along with the remaining pulled beef ingredients, seasoning generously with salt and pepper. Mix together, then return the browned meat to the pan.
- Cover the pan with a lid and transfer to the oven. Cook for 4–5 hours, or until the meat is fall-apart tender, and the sauce has reduced and thickened. Alternatively, transfer to a slow cooker, cover and cook on low for 8–10 hours. Check towards the end of the cooking time as you may need to add a splash of water.
- Meanwhile, make the guacamole and salsa. For the guacamole, mash the avocadoes with a fork and stir in the remaining ingredients. Season with salt and pepper and set aside. For the salsa, mix all the ingredients together and season with salt and pepper.
- When the beef is nearly cooked, cook the fries following the packet instructions.
- To serve, pull the cooked beef apart in the sauce using two forks. Toss the cooked fries with a pinch of mixed herbs. Load the pulled beef on top of the fries and top with the guacamole, salsa and soured cream.
Shopping List
Fruit and vegetables2 avocados, peeled and stones removed
½ green chilli, de-seeded and finely chopped
½ green chilli, de-seeded and finely chopped
1 heaped tbsp finely chopped chives
small handful chopped coriander
4 garlic cloves, crushed
½ lime, juice only
squeeze lime juice
½ small red onion, finely chopped ½ small red onion, finely chopped 2 large vine tomatoes, finely chopped Tins, packets and jars 200ml/7fl oz barbecue sauce Cooking ingredients 2 tbsp balsamic vinegar 500ml/18fl oz beef stock salt and black pepper 2 tbsp soft light brown sugar pinch mild chilli powder pinch mild chilli powder pinch mixed dried herbs 2 tbsp vegetable oil Dairy, eggs and chilled 150g/5½oz soured cream Meat, fish and poultry 1kg/2lb 4oz beef shoulder or chuck, cut into large chunks (alternatively use braising or stewing steak) Other 600g/1lb 5oz frozen French fries
Notes
American fries get the nachos treatment with succulent pulled beef, soured cream, salsa, guacamole and jalapenos.
This recipe is based on the Killa Nacho Fries served at Killa Waffles in St Albans. It has been adapted to make it easier to cook in a domestic kitchen and offers substitutes for any elements they wish to keep secret.
March 31, 2025
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