Carne Asada Nachos

These quick and tasty carne asada tacos are simple to make, but packed with flavor.

Course Appetizer

Cuisine Mexican

Prep Time 10 minutes

Cook Time 20 minutes

Resting Time 1 hour

Total Time 1 hour 30 minutes

Servings

Calories 571kcal

Cut the skirt steak against the great into ½ inch cubes and place in a large bowl or Ziploc bag.
In a medium bowl, whisk together the soy sauce, orange juice, lime juice, 1 tablespoon olive oil, garlic, chili powder, paprika, cumin and oregano.
Add marinade to bowl or bag with steak. Marinate in fridge for 1 hour or up to 4 hours.
Preheat oven to 425°F. Heat remaining tablespoon olive oil in a large cast iron skillet over medium-high heat. Add the steak and marinade and cook until the steak has browned and the marinade has reduced, about 5-6 minutes. You'll want to stir constantly.
Spread half of the tortilla chips in even layer over the bottom of a lightly oiled 13x9 baking sheet. Add half the steak, half the cheese and half of the tomatoes. Add a second layer of tortilla chips and top with the remaining steak, cheese and tomatoes. Bake for 10-15 minutes or until cheese is melted.
Top with green onions, avocado, jalapeño and cilantro. Serve with some salsa and sour cream if desired.

It is important to your steak against the grain, otherwise it will be tough.
This recipe makes a mildly spiced carne asada. If you like a spicer meat, add a jalapeño pepper with some seeds to the marinade.
Don't cook longer than 5-6 minutes or you'll have super tough steak. You want a quick sear on both sides.
Don't buy pre-shredded cheese. Yes it is easier to buy and use but the quality isn't nearly as good as shredding a block of cheese.
To me the biggest key with amazing nachos is layering everything. Don't just throw the chips in and then add all of the toppings. Just add half of the chips, then half of the toppings and repeat again. That way you get multiple layers of chips with cheese, which is the best part.