Carne Asada Nachos with Home-Made Chips

This year as part of our Cinco de Mayo, we had the most awesome Carne Asada Taco Bar. As usual, I had far more marinated meat than we could possible use for one meal, even with family. Rather than cook it all up and have a few pounds of leftovers to deal with, we froze half of the Carne Asada meat for another day.

There is a wonderful Mexican Restaurant near our home. Every now and again, we like to stop in for dinner. While Hubby and I have our favorites, we like to change things up a bit. Kiddo has a tendency to stick with his favorite, Steak Nachos. That’s when I realized we had all the makings for our own steak nachos. On the meal planner it went. Man oh man, these nachos are filling, delicious and oh so messy!

Carne Asada Nachos with Home-Made Tortilla Chips
Carne Asada Nachos
1 1/2 lbs Marinated Carne Asada
1 or 2 drops Ghost Chili Sauce, optional
Cumin to taste
1/4 cup Beef Stock
16 oz Refried Beans
16 oz Nacho Cheese
8 oz Guacamole
8 oz Pico de Gallo
8 oz Nacho Jalapeno Peppers
8 oz Mexican Sour Cream
Tortilla Chips below

To Make the Nachos
Cut the marinated flap meat into 1/4-inch pieces. Place meat in a large bowl. Add a drop or two of Ghost Chili Sauce for extra heat. Sprinkle with cumin. Pour any marinade drippings from cutting board over the chopped meat. Toss and set aside. Make the chips while the meat soaks in the last of the seasoning.

When ready to cook the meat, heat oven to 300 degrees. (You might not need to rewarm the nachos once assembled, but it’s better to be ready just in case).

Place a skillet over medium-high heat. When the pan is hot, add the meat, and stir. Add beef stock for steam. Immediately cover the pan with a lid. Cook the meat for 6 minutes stirring every two minutes until just cooked. Do not overcook the meat. Keep warm while the nacho platter is assembled.

Warm Refried Beans with a little bacon grease in the microwave until heated through, about 3 minutes. Meanwhile, empty Nacho Cheese into a saucepan and warm gently over low heat. Keep warm until ready to use.

To assemble nachos, spread a layer of chips on dinner plates. Plop warmed beans over the chips, then some of the meat, cheese sauce, sour cream and jalapeno peppers. Repeat as desired. Top with Pico de Gallo.

If cooled, place in the oven for few minutes to warm through. Serve and enjoy.

Carne Asada Nachos
Home-Made Nacho Chips
2 cups Canola or Grape Seed Oil
15 Corn Tortillas, Taco size
Kosher Salt to taste

To Make Tortilla Chips
The Day Before: Lay Tortillas out on a cooling rack overnight, exposed to the air. The tortillas will fry better if they are dried out first.

Using a very sharp knife or good pizza cutter, cut each tortilla into 6 triangle-shaped wedges. Set aside until ready to fry.

Carne Asada Nachos with Home-Made Chips (1)

Heat the oil on medium high heat until a small piece of tortilla dropped into the oil sizzles. If you have an infrared thermometer, you are looking for about 350 degrees. DO NOT allow the oil to heat to the point that it smokes. If the oil begins to smoke, IMMEDIATELY move the pan off the heat.

Line a large plate with paper towels. Have several other sheets of paper towels ready to layer between batches of freshly fried chips.

Using tongs, carefully place a handful of tortilla triangles into the hot oil in a single layer. Distribute the triangles so that they do not overlap. Allow the triangles to get coated with oil on all sides.

Fry for about 1 to 2 minutes, until the chips just begin to color and are firm, not pliable.
Using tongs or a slotted spoon with a long handle, remove the chips from the oil to the paper towel-lined plate.

Immediately sprinkle with a pinch of salt. Place another paper towel on top of the chips, ready to receive the next batch.

To control the heat of the oil, increase heat to high when the triangles are added, then lower heat when the chips begin to color. This will prevent the oil from overheating between batches of chips.

Continue to cook the triangle chips in small batches, placing the freshly fried chips over a new layer of paper towels each time. Don’t forget to sprinkle with salt while still very hot and fresh from the fryer. If desired, keep warm in the oven until ready to use.

This Nacho dish is great for a satisfying snack or the whole meal. We like to serve up Nachos with refreshing Lemonade. Have a great weekend everyone!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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