Carne Asada Nachos

Ingredients

For the Carne Asada:

1.5 lbs skirt steak

3 cloves garlic, minced

1 jalapeño, seeds removed and minced

1/2 cup fresh cilantro, chopped

1/4 cup lime juice

1/4 cup orange juice

1/4 cup soy sauce

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

2 tbsp olive oil for grilling

For the Chips:

12 corn tortillas

Oil for frying

Salt to taste

For the Cheese Sauce:

2 tbsp butter

2 tbsp all-purpose flour

1.5 cups milk

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

For the Guacamole:

3 ripe avocados

1 jalapeño, minced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt to taste

For the Pico de Gallo:

3 medium tomatoes, diced

1 jalapeño, minced

1/4 cup fresh cilantro, chopped

1/4 cup red onion, diced

Juice of 1 lime

Salt to taste

Instructions

1. Marinate the Skirt Steak: Mix garlic, minced jalapeño, cilantro, lime juice, orange juice, soy sauce, cumin, chili powder, salt, and pepper. Place the skirt steak in a ziplock bag, pour the marinade over, and marinate for at least 2 hours, up to 8 hours.

2. Prepare the Pico de Gallo: In a bowl, combine diced tomatoes, minced jalapeño, chopped cilantro, diced red onion, lime juice, and salt. Mix well and set aside.

3. Make the Guacamole: Halve and pit the avocados, and scoop the flesh into a bowl. Add minced jalapeño, chopped cilantro, lime juice, and salt. Mash to your desired consistency.

4. Fry the Chips: Heat oil in a deep fryer or heavy pan to 350°F (175°C). Cut corn tortillas into triangles. Fry in batches until crisp, about 2-3 minutes. Drain on paper towels and sprinkle with salt.

5. Make the Cheese Sauce: Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes. Slowly add milk while continuing to whisk. Bring to a simmer until thickened. Stir in the shredded cheddar and Monterey Jack cheese until smooth. Set the sauce aside and warm it up when you are ready to assemble the nachos.

6. Grill the Steak: Preheat grill to high heat. Remove steak from the marinade, pat dry, and drizzle with olive oil. Grill for 4-5 minutes per side for medium-rare. Let rest for 10 minutes before slicing into small cubes.

7. Assemble the Nachos: On a large platter, layer half of the homemade chips, cheese sauce, skirt steak, and Pico de Gallo. Repeat for a second layer.

8. Final Touches: Top with fresh guacamole, sour cream, more Pico de Gallo, and cilantro. Serve immediately.