Carne asada nachos are the perfect hearty meal, appetizer or snack with complex flavors and textures in the spices, meat and toppings. It is made an easy recipe by simply adding leftover grilled meat, grated cheese and a jalapeño on top of tortilla chips, and adding some cool toppings after baking: fresh tomatoes, creamy avocado, an amazing cilantro dip and lime wedges for an extra punch. Here are some tips and information on how to make and enjoy these simple but flavorful nachos.
Carne Asada means “grilled meat” in Spanish. It is commonly made with flank or skirt steak and is either marinated or seasoned with a spice rub and then grilled and thinly sliced. As for the origin, it is theorized that Spanish cattle were first brought to the Americas (to the Caribbean and then the South West), during the Columbus years. Cattle ranching became a way of life and this dish was born.
If you prefer your cheese to have a crispy top, you can set your oven to broil after baking. Put your nachos under the broiler for a minute or two. It will make the cheese extra golden and crunchy on top. It will add more texture to your nachos in each bite.
If you prefer, use multi-grain tortilla chips. The seeds add more flavor, and they are a little sturdier, making them perfect for carrying loads of toppings.
The cilantro dip is perfect for these nachos, but you can adjust the amount of cilantro if you like.
With all of the saltiness going on in the carne asada nachos, it is good to have a drink to wash that down. Besides serving your guests tall glasses of water, you might want to provide the adults with an alcoholic option: a classic margarita or sangria as a refreshment to match the Mexican theme.
If you are looking for a fruity flavor, a Malbec wine will pair well with the steak and spices. For beer lovers, a pale ale will complement the smokiness of the meat.
What did you pair with these meaty nachos? Let us know in the comments and please share the recipe!
Carne Asada Nachos
For the Nachos:
- 8 cups tortilla chips
- 5 cups Monterey Jack cheese - grated
- 2 cups Carne Asada (leftover) - sliced into small pieces
- 1 jalapeño - thinly sliced
- ¼ cup mayo
- ½ cup fresh cilantro - chopped
- ¼ cup white onion - chopped
- 1 garlic clove - chopped
- ½ cup tomatoes - diced
- 1 avocado - diced
- Fresh cilantro leaves - chopped
- Lime wedges
- Preheat oven to 400˚F. Grease a rimmed baking sheet.
- Spread half of the tortilla chips on the baking sheet. Top with half of the Monterey Jack cheese, half of the carne asada, and half of the jalapeño slices.
- Repeat with remaining tortilla chips, cheese, carne asada and jalapeños.
- Bake in the preheated oven for about 10 minutes, until the cheese has melted.
- Meanwhile, add all of the cilantro dip ingredients to a blender. Blend until smooth.
- Top the nachos with the diced tomatoes, avocado and freshly chopped cilantro. Serve with the cilantro dip and lime wedges.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more meaty appetizers? Try our Bison Meatballs