Nachos Tapatios Recipe

Marinate

In a bowl combine olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt and black pepper. Add the thinly sliced steak and toss to coat. Marinate at room temperature for 15–20 minutes (or refrigerate for up to 2 hours).

Cook

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add the marinated meat in a single layer (work in batches if needed) and sear 2–3 minutes per side until browned and cooked to desired doneness. Remove to a plate and let rest 5 minutes, then slice into bite-sized strips if pieces are larger.

In a bowl, mash the avocados with a fork leaving some texture. Stir in lime juice, chopped red onion, cilantro, minced jalapeño (if using) and salt. Taste and adjust seasoning. Cover with plastic wrap pressed onto the surface and refrigerate until serving.

Combine diced tomatoes, finely diced white onion, cilantro, lime juice, minced jalapeño (if using) and salt in a bowl. Mix gently and let sit 10–15 minutes to allow flavors to meld. Refrigerate until serving.

Preheat oven to 375°F (190°C). Arrange half of the tortilla chips in an even layer on a large oven-safe platter or baking sheet. Scatter half of the cooked fajita meat evenly over the chips, then sprinkle half of the sliced onions and one cup of shredded cheese over the top. Add the remaining chips in a second layer and repeat with remaining meat, onions and cheese.

Bake in the preheated oven 6–8 minutes, or until cheese is fully melted and edges of chips are just starting to brown. For a crispier finish, broil 30–60 seconds while watching carefully.

Remove from oven and let sit 1–2 minutes. Garnish with chopped cilantro if using. Serve the nachos immediately with guacamole, pico de gallo and sour cream on the side; offer hot sauce if desired.

If you like, stir 1 tsp hot sauce into the sour cream for a lightly spiced crema. Transfer sour cream to a small bowl for serving alongside the nachos.