Nachos Carne Asada Recipe

Nachos

1. 1

   Prepare the carne asada marinade: whisk together lime juice, orange juice, minced garlic, chopped cilantro, ground cumin, chili powder, salt, pepper, and olive oil in a bowl. Place flank steak in a large zip-top bag or shallow dish and pour the marinade over; seal and refrigerate for 2 hours (or up to 4 hours) to tenderize and flavor the meat.

2. 2

   Preheat a grill or grill pan over medium-high heat. Remove steak from marinade (discard leftover marinade), pat dry, and grill 4–6 minutes per side for medium-rare, or to your preferred doneness. Let rest 5–10 minutes, then slice thinly against the grain.

3. 3

   Warm the refried beans in a small pot over low heat, adding a pinch of salt if desired, until just simmering and smooth.

4. 4

   Preheat the oven to 350°F (175°C). On a large baking sheet or oven-safe platter, spread a single layer of tortilla chips. Sprinkle half the shredded cheese over the chips, then add half of the sliced carne asada and a dollop of warmed beans. Layer the remaining chips, carne, beans, and the rest of the cheese on top.

5. 5

   Bake for 6–8 minutes, or until cheese is melted and bubbling. Keep an eye on it to avoid burning the chips.

6. 6

   Remove nachos from the oven. Spoon pico de gallo over the top and drizzle with sour cream or crema. If using, scatter jalapeño slices for extra heat. Serve immediately while hot.