Carne Asada Nachos
It has only been a couple of months since I was in Mexico, but it feels like ages ago. I was in Cabo. At a brand new resort. On a work trip. Yeah, I pretty much was “Living the Savory Life” on that trip! Sun, pool, beach, all inclusive food and drink, deep sea fishing, massages; oh I could go on, but I’m even starting to get a little jealous of my past self! It really was a lovely trip and the crew we had there was just amazing. I hope I get to go again next year!
The food at the resort was awesome! Everything was so fresh. I have never seen so many avocados and guacamole in my life! Not to mention fresh in house made tortillas, and ceviche! It didn’t matter what you wanted. If you asked for it, they somehow made it happen. I don’t think “no” was actually part of their vocabulary.
We just don’t get Mexican food like that here in Australia. Luckily one thing we do get is really beautiful, fresh produce which means I can recreate those delicious dishes at home! Today I’m going to share one of the house favorites; carne asada nachos. Tortilla chips topped with marinated skirt steak, cheese, lettuce, pico de gallo, jalapenos, sour cream and lime (and of course avocado when it is in season). It all gets loaded onto a baking sheet and stuck in the middle of the table. A couple beers. A tray of nachos. It’s pretty much the ultimate in comfort food. So kick off your shoes and relax a little. We’re all family here; roll up your sleeves and dig in.
Carne Asada Nachos
Ingredients
Carne Asada
- 350 g skirt steak 3/4 lbs
- 1/4 cup orange juice
- 2 Tbsp lemon or lime juice
- 2 Tbsp olive oil
- 2 garlic cloves minced
- 1 tsp oregano
- 2 Tbsp fresh cilantro chopped
- 1 tsp ground cumin
- 1 green chili diced I removed the seeds but leave them for more heat
- 1/2 tsp salt
- 1/2 tsp black pepper
Pico de Gallo
- 2 vine ripened tomatoes diced small
- 1/4 red onion diced small
- 2 green onions sliced thinly
- 2 Tbsp fresh cilantro chopped
- 1/2 lime juice only
- 3-6 jalapenos slices from a jar I use Old El Paso diced
Nachos
- 350 g cooked skirt steak from above cut in bite sized pieces
- 1/3 cup shredded cheddar
- 1/3 cup shredded mozzarella cheese
- 2/3 bag tortilla chips 230g bag Mission Corn Chips
- 1 cup shredded iceberg lettuce
- 3 Tbsp chopped jalapenos
- 1 avocado fork smashed
- Salsa as prepared above
- Sour Cream
- Wedges of lime
Instructions
Carne Asada
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Mix together all ingredients except Skirt Steak in a plastic container big enough to lay the steak in flat
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Add whole skirt steak. Marinade for 3 - 4 hours (or more if you have it) flipping the steak once or twice.
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Heat a pan (or BBQ) on high heat and cook the steak for 2 -3 minutes on each side. You will want it to be undercooked because it will be cooked further when preparing the nachos.
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Set aside to rest.
Pico de Gallo
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Mix together all ingredients in small bowl and set aside so flavors can come together
Nachos
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Preheat oven to broil/grill or as high as it can go.
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On a cookie sheet lined with baking paper spread tortilla chips in a single layer.
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Spread half of the cheese evenly across the chips.
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Top cheese layer with steak.
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Top the steak layer with the remaining cheese
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Broil/Grill until cheese is melted and bubbly.
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Remove from oven.
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Top with shredded lettuce, salsa, and jalapenos.
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Garnish with avocado, sour cream and wedges of lime. (or serve on side)
Recipe Notes
**Note - if you have a shorter time to marinade pre-slice your skirt steak into bite sized slices. The increased surface area will allow your steak pieces to marinade in a fraction of the time.
4 Comments
cara
They look amazing!!! I’m definitely making those this weekend.
Lauren
They were a hit in our house! I hope you enjoy them.
Hotly Spiced
I had nachos for lunch today but it was nothing like this – this is so much better. I would love to visit Mexico; it looks like a great holiday destination. Your photos are gorgeous xx
Amy
What a great trip you had! I want to try these nachos:) pinning now fo future reference.