Loaded Monster Carne Asada Nachos
Have you been tasked with bringing a dish to the Super Bowl Party? Need something that doesn’t require too much fuss but you want it to taste great? Well these aren’t you ordinary nachos my friend. Tortilla chips, steak fries, cheese, guacamole and tender, juicy flavorful carne asada …. “over the top” doesn’t begin to describe the amazingness of this crowd pleaser.
Yes it’s over the top but everything about the Super Bowl is over the top. This is the time that you bring out the big guns. This, let me remind you, is the showcase show down of showcase show downs. And the star is the meat.
This marinade is mainly comprised of soy sauce and orange juice and dang near punches you in the face with flavor. I recommend marinating it at least three hours but no longer than twelve hours. This carne asada almost didn’t make it this this blog. I couldn’t stop eating and neither will you.
The game changer here is the addition of steak fries, YYYAAAASSSS honey. These nachos are what dreams are made of which is why they have earned the name “MONSTER”.
Layer on the chips, the fries, the beans, the cheese, the meat and bake. Then add “le flair”, the guac, the crema and my rustic pico de gallo. Be careful here because all pico de gallo’s aren’t created equally, this guy is spicy, I mean really spicy. If you can’t handle the heat, make sure to remove the jalepeno seeds or use a store bought mild pico de gallo or salsa.
Once you set these out they won’t be around for long. So make sure you make yourself a plate first. Enjoy and subscribe to my mailing list for more delectable recipes.
- ¾ cups orange juice
- ? cup lime juice
- 5 garlic cloves minced
- ? cup soy
- 2 teaspoons kosher salt
- 1 fajita seasoning packet
- 2 tablespoons brown sugar
- 2 lbs skirt steak
- 1 bag tortilla chips
- 1 bags steak fries cooked
- 1 16oz can black beans, drained
- 2½ cups freshly shredded cheddar cheese
- 2 tablespoons taco seasoning
- ¼ cup Mexican crema or sour cream
- 3 large avocados chopped and mashed
- Add all of the other marinade ingredients (before you add the meat) into a large ziplock bag and shake well. Put meat in the bag and massage meat making sure that the marinade gets over all the meat. Refrigerate for 3 - 8 hours.
- Cook/bake steak fries per instructions.
- Brown the skirt steak in large skillet on high, cooking each side anywhere from 30 seconds to 1 minute. Remove meat from skillet and let it rest. Once cooled, thinly slice the meat against the grain.
- Preheat oven 425 degrees. On a rimmed 9-by-13-inch baking sheet, evenly spread out tortilla chips, top with an even layer of steak fries and sprinkle across with taco seasoning. Add a layer of shredded cheese, and evenly spread out black beans, followed by the sliced meat and one more heaping layer of cheese. Bake until grated cheese is completely melted, about 7-10 minutes.
- Top with avocado, pico de gallo and drizzle all over with crema. Serve right away.
*Nutrition information is a rough estimate.
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