Carne Asada Nachos

Clock Icon 9 hours (includes marinating time) |
Servings: 4 |
Prep: 15 minutes |
Cook: 20 - 25 minutes

Ingredients

Marinade:

  • 3 Tbsp (45 mL) fresh lime juice
  • ¼ cup (50 mL) orange juice, pulp free
  • 2 Tbsp (30 mL)  soy sauce (tamari for Gluten Free)
  • 2 Tbsp (30 mL) canola oil
  • ½ bunch cilantro, finely chopped
  • 1  jalapeno pepper, finely chopped
  • 1 garlic clove, minced
  • 1 tsp (5 mL) chili powder
  • ½ tsp (2 mL) cumin
  • ½ tsp (2 mL)  salt
  • 1 lb (454 g)  flank steak, cut into ¼” cubed

Nachos:

  • 1 bag (300 g) tortilla chips
  • 3 cups (750 mL) Cheddar cheese, shredded
  • ½ small onion, diced
  • ½ bunch  cilantro, finely chopped
  • ⅓ cup (65 g) Feta cheese, crumbled
  • 1 lime, cut into wedges

Method

Marinade:

  1. In food processor or blender place all marinade ingredients. Blend on high speed until well blended.
  2. In sealable plastic bag or container with tight sealing lid place cubed steak and marinade. Seal tightly. Mix well to ensure meat is evenly coated. Refrigerate for a minimum of 8 hours, or overnight, agitating or stirring at least once.

Nachos:

  1. Preheat oven to 400°F.
  2. Heat a large non-stick or cast-iron pan over medium high heat. Once hot, add marinated meat and marinating juices to pan. (This may be easier in two batches to avoid boiling meat). Brown meat until cooked, about 4-5 minutes. Remove meat from pan.
  3. Line a sheet pan with parchment paper. Add a thin layer of taco chips. Add ½ of the browned meat and ½ of the cheddar cheese until evenly dispersed. Repeat with a second layer of chips, remaining meat and cheddar cheese.
  4. Bake until cheese is golden and bubbly, about 6-8 minutes.
  5. Remove nachos from oven.
  6. Garnish with diced onion, feta cheese, cilantro and lime wedges.
  7. Serve with a side of sour cream, pico de gallo and/or guacamole if desired.

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