To make the Nachos:
- 2 lbs. Corn Tortillas
- 2-3 Cups shredded Cheese
- Vegetable Oil for Frying
To make the meat:
- 750 g very thin Beef Round Steak
- 1 Minced Garlic Clove
- 1 Tbsp Chicken Flavor Bouillon
- 2 Tbsp Yellow Mustard
- 1 can Beer (473 ml)
- Salt
- Pepper
To Make the Pico de Gallo:
- 1 ½ C Corn Kernels
- 1 ½ C Black Beans
- 2 - 3 Diced Tomatoes
- 1 diced Onion
- ¼ C Chopped Cilantro
- 6 sliced Habanero Chiles
- 3-4 Limes
- 1 Tbsp Extra Virgin Olive Oil
- Salt
- Pepper
To prepare the Meat:
In a large bowl mix the beer with the mustard, salt, pepper, chicken flavor bouillon seasoning, and the minced garlic clove, stir until combined and then add in the meat, marinate the meat in this mixture for at least one hour. (marinate in the refrigerator!)
Make the Pico de Gallo:
In a large bowl, combine the beans with the corn kernels, the tomatoes, onion, some cilantro, and the habanero peppers, season with the olive oil, salt, pepper and the juice of three limes, toss until everything is well combined, taste the flavor add more salt, pepper or lime juice if necessary. Refrigerate until you are ready to use it.
Make the Tortilla Chips:
Cut the tortillas in half then each half in thirds. Fry the tortilla chips until golden brown and crisp. Place them aside to drain the excess oil.
Cook the meat:
Grill the meat for about 2-3 minutes on each side or until cooked. Cut the meat into bite size pieces.
Prepare the Nachos:
The tortilla chips are ready, the meat is cooked, the pico de gallo is ready.
Grab a large baking sheet or dish, place a layer of tortilla chip, top it with plenty of cheese, then add a layer of Pico de Gallo followed with a layer of the meat, add more cheese and continue to add layer after layer of each ingredient, Tortilla Chips, Cheese, Pico de gallo and Carne Asada.
Place the nachos in a preheated oven to 400ºF for about 10 minutes or until the cheese is melted. (or you can place it in the microwave just long enough for the cheese to melt)
