Description
These nachos are not piled on, but are beautiful layered bites with great crunch, flavor, and a healthy dose of meat.
Ingredients
Units
Scale
For the Carne Asada
- 1 1/2 lbs (680 g) flank steak
- 1/4 cup (60 ml) olive oil
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp lime juice or sherry wine (see note)
- 2 tsp coconut sugar
- 2 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp Mexican oregano
- 1/2 tsp paprika
For the Nachos
- 2 large tortillas (I like a corn-flour hybrid, but feel free to use GF)
- olive oil
- sea salt
- refried beans (one can is more than enough)
- heaping cup shredded colby jack cheese
- sour cream or Greek yogurt, guac, salsa, pickled jalapenos and cilantro for serving
Instructions
- Combine all carne asada ingredients in a zip-top bag and marinate for at least 30 mins. (It can go as long as overnight in the fridge; just be sure to bring the meat to room temp before cooking.)
- Preheat oven to 350F.
- Heat a grill or indoor grill pan until smoking hot and sear steak to desired doneness, about 7 mins on the first side and 4-5 mins on the second for medium rare. Allow to rest at least 10 mins.
- While steak cooks, brush tortillas lightly on both sides with olive oil, stack, and cut into 8 equal pieces each to make about 16 chips. Arrange on an ungreased baking sheet and sprinkle generously with salt. Bake until golden and crisp, about 10 mins.
- Meanwhile, warm beans until creamy.
- Slice steak thinly at an angle against the grain. Cut each slice in halves or thirds to fit atop a chip.
- Transfer chips to an oven-proof serving platter (or you can totally leave them on the baking tray) and top each with a generous smear of warmed beans. Scatter cheese evenly over all chips. Pop back into oven until cheese is just melted and begins to bubble, 3-5 mins.
- Top hot, cheesy chips with sliced steak and nacho fixings of your choice. Enjoy while hot and crispy!
Notes
- The carne asada marinade for the steak is probably not the most authentic, but I love the slight sweetness and the great crust that comes from the soy sauce and the coconut sugar blended with all those spices.
- If you’re opting for a quick marinade (an hour or less), the lime juice really brightens things up; however, for longer marinades (several hours or overnight), the acid tends to penetrate the meat almost too much, which is when I opt for the wine.
- Delicious either way!
- This recipe also yields enough steak for approximately two batches of nachos — or you can use the leftover meat in any number of ways: tacos, burritos, sandwiches, atop a salad, or enjoyed cold out of the fridge standing over the sink. :) Lastly, note that the timing on this recipe was a bit tricky to quantify.
- If you don’t take into account the (flexible) amount of time during which the steak marinates, the actual cooking comes together in about half an hour.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520