Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6–8

Ingredients

Carne Asada

2 lbs flank steak or skirt steak

2 tbsp olive oil

Juice of 2 limes

Juice of 1 orange

4 garlic cloves, minced

1 tsp cumin

1 tsp smoked paprika

1 tsp chili powder

1 tsp Mexican oregano

½ tsp black pepper

1½ tsp salt

Nachos

1 large bag thick tortilla chips

3 cups shredded Oaxaca cheese

2 cups shredded Monterey Jack cheese

1 cup warm refried beans

Guacamole

3 ripe avocados

¼ cup diced onion

¼ cup chopped cilantro

1 jalapeño, finely diced

Juice of 2 limes

Salt to taste

Pico de Gallo

4 Roma tomatoes, diced

½ white onion, diced

¼ cup chopped cilantro

1 jalapeño, minced

Juice of 1 lime

Salt

Mexican Crema

1 cup Mexican crema or sour cream

Optional Garnishes

Pickled jalapeños

Fresh cilantro

Crumbled queso fresco

Lime wedges

Hot salsa roja

Sliced radishes

Instructions

Step 1 – Marinate the Steak

Mix together:

olive oil

lime juice

orange juice

garlic

cumin

paprika

chili powder

oregano

salt

pepper

Coat the steak well.

Marinate for 2–8 hours.

Step 2 – Grill

Cook over very high heat:

4–5 minutes per side

Rest 10 minutes.

Slice into small bite-size pieces.

Step 3 – Build the Nachos

On a large baking tray or oven-safe platter:

Layer:

tortilla chips

refried beans

Oaxaca cheese

Monterey Jack

Repeat one more layer.

Top with the grilled steak.

Step 4 – Bake

Bake at 400°F (200°C) for 8–10 minutes until the cheese is completely melted and bubbly.

Broil for 1–2 minutes for lightly browned cheese.

Step 5 – Make the Guacamole

Mash the avocados.

Mix with:

onion

cilantro

jalapeño

lime juice

salt

Keep it slightly chunky.

Step 6 – Prepare Pico de Gallo

Combine:

tomatoes

onion

cilantro

jalapeño

lime juice

salt

Mix well.

Step 7 – Finish

Top the hot nachos with:

Guacamole

Pico de gallo

Mexican crema

Queso fresco

Cilantro

Serve immediately while the cheese is still hot and stretchy.

Serve With

Mexican rice

Charro beans

Elote (Mexican street corn)

Fresh salsa roja

Salsa verde

Lime wedges

Mexican Coke or Jarritos

Tips

Skirt steak provides the most authentic street-style flavor.

Use thick tortilla chips so they stay crispy under the toppings.

Freshly shred the cheese instead of using pre-shredded cheese for the best melt.

Add the cold toppings only after baking to keep their fresh texture.

Serve immediately for the perfect combination of crunchy chips, juicy carne asada, melted cheese, creamy guacamole, and fresh pico de gallo.