Venezuelan Style Nachos with Cheese Fondue and Pata de Grillo
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A multicultural dish that combines the classic nachos with a Venezuelan twist, featuring cheese fondue and pata de grillo (shredded beef) topped with guasacaca.
01:15:00 total
Serves 6
medium
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Ingredients
- butter - 25g (unsalted)
- wheat flour - 25g
- milk - 400ml
- cheese - 250g (melting type, preferably yellow cheese)
- shredded beef - 300g (already stewed)
- olive oil - as needed
- nachos - as needed (ready to serve)
- guasacaca - as needed (see program number 1 for recipe)
Instructions
- Make the Cheese Fondue: Melt the butter in a pan, add the wheat flour to form a roux. Gradually add the milk, stirring constantly to avoid lumps. Once smooth, add the cheese and stir until completely melted. Adjust salt to taste.
- Prepare the Pata de Grillo: In a frying pan over medium heat, add a little olive oil and the shredded beef with its sauce and sofrito. Cook, stirring frequently, until the meat is well dehydrated.
- Assemble the Nachos: Place nachos on a serving dish. Add a generous amount of pata de grillo, cover with the hot cheese fondue. Optionally, top with guasacaca, chopped red onion, corn, and cilantro leaves. Serve immediately.
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