- 1 tablespoon vegetable oil, plus more for the ramps
- 2 pounds boneless chuck roast
- Kosher salt
- Freshly ground black pepper
- 1 large onion, thinly sliced
- 4 cloves garlic, smashed
- One 12-ounce bottle Negra Modelo beer
- One 15-ounce can pinto beans, drained
- 1 bunch ramps (about 8 ramps) or scallions, root ends trimmed
- 8 to 10 ounces tortilla chips (1 medium bag)
- 8 ounces Monterey Jack cheese, grated (2 cups)
- 1⁄2 cup sliced pickled Fresno or jalapeño peppers
- 1 cup Homemade Crema (see Note) or sour cream
How to make this recipe
Preheat the oven to 400°. Heat the oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat. Season the beef all over with salt and pepper and sear it on all sides until well browned, about 3 minutes a side. Transfer the meat to a plate. Add the onion and garlic to the pan and cook over medium-low heat, stirring occasionally, until the onion has caramelized and is very soft, about 20 minutes. Add the beer and, using a wooden spoon, scrape up any browned bits on the bottom of the pan. Return the beef to the pan, cover and roast, checking every 30 minutes, until the beef shreds easily with a fork, 2 to 3 hours. When the meat is cool enough to handle, shred it into its braising liquid, then stir in the beans.
Meanwhile, preheat the broiler. Place the ramps on a rimmed baking sheet, brush with oil and season with salt. Broil the ramps, turning every 30 seconds or so, until charred all over, 2 to 3 minutes total. Transfer to a cutting board and chop coarsely.
Scatter half of the chips on a rimmed baking sheet. Scatter half of the cheese over the chips. Repeat to make a second layer. Broil the chips until the cheese has melted, about 2 minutes. Top the chips with the shredded beef–bean mixture and broil again to heat the meat through, about 1 minute. Top with the charred ramps and pickled peppers. Drizzle the crema over the top and serve.