THE COMBINATION OF AVOCADO AND MEAT. THE TASTE IS REALLY AMAZING.
24hr beforehand, slash the beef on both sides. Mix the spices and 1 tbsp olive oil in a small bowl. Pour over the beef and rub well into the meat, cover and refrigerate overnight.
Heat a suitable sized frying pan or Crock-Pot sauté pot until hot. Add 1 tbsp oil and sear the beef on all sides until browned. Place into the Crock-Pot bowl if using a pan, pour over the Ale, cover and cook on high for 4-5 hours, until tender.
Prepare the Guacamole. Mash the avocados and add the remaining ingredients, mix well, chill until required.
Heat your oven to 200°c.
Remove the beef from the Crock-Pot slow cooker, place onto a plate and using 2 forks, gently fork and shred the meat.
Using a medium sized baking tray, place half of the tortilla chips to cover the tray, add half of the beef, dispersing this evenly, sprinkle with the chopped jalapeños and half of the grated cheese.
Repeat the layer again, using up all of the ingredients.
Place into a hot oven for 5 minutes until the cheese has melted.
Place spoonfuls of the guacamole over the hot nachos, sprinkle over the tomatoes and coriander.
Serve immediately, best eaten with fingers.