Trash Can Nachos

(from castro15’s recipe box)

Categories: Mexican

Ingredients

  • 1 large bag tortilla chips
  • Pico de gallo
  • Shredded Cheddar
  • Sliced jalapeno
  • crumbed Cotija cheese
  • sliced red onion
  • julienned radish
  • Chopped cilantro
  • Mexican crema
  • Carne Asada:
  • 2 garlic cloves, minced
  • 2 tbsp. lime juice
  • 1 tsp kosher salt
  • 8 oz. skirt steak
  • Super Melty Cheese (SMC):
  • 2 tbsp. butter
  • 1 tbsp. flour
  • 1 cup milk
  • 1 cup heavy cream
  • 2 oz. grated mild cheddar
  • 2 oz. grated Monterey jack
  • 2 oz. grated Oaxaca cheese
  • 2 oz. grated asadero cheese
  • pinch of cumin
  • pinch of cayenne
  • 1 tbsp. minced pickled jalapenos
  • 1 tbsp. pickled jalapeno juice
  • 2 tbsp. pico de gallo
  • Black Beans:
  • 1 cup dried black beans
  • 1/2 cup minced sweet onion
  • 1 garlic clove, minced
  • 1/2 tbsp. kosher salt
  • 1 tsp dried Mexican oregano

Directions

  1. Make the carne asada: Combine garlic, lime juice and kosher salt; rub all over steak and refrigerate 30 minutes. Grill over high heat, turning, until charred, 6-8 minutes. Let rest, then chop.

  2. Make Super Melty Cheese (SMC): Melt butter in a saucepan over medium heat; add flour and whisk until smooth and toasted, 5 minutes. Whisk is milk and heavy cream; bring to a boil. Add in all cheese. Whisk until melted. Stir in cayenne, cumin, jalapenos, jalapeno juice and pico de gallo. Remove from the heat and keep warm.

  3. Make Black Beans: Rinse black beans, then soak in water overnight; drain. Transfer to a saucepan, cover with water by 2 inches and bring to a boil; reduce to a simmer. Add sweet onion, garlic, kosher salt and oregano. Simmer until the beans are tender, about 1 hour, adding more water as needed.

  4. Spoon some of the SMC in a large tin can (or pot). Layer 1/4 lb. tortilla chips one-quarter of the way up.

  5. Spoon more SMC over the chips, then sprinkle with a layer each of carne asada and black beans. Sprinkle with pico, cheddar, jalapeno, Cotija, red onion, radish and cilantro; drizzle with Mexican crema.

  6. Repeat to make 3 more layers of chips, SMC, meat, beans and toppings. Place a large round platter or tray on top of the nachos; invert onto the platter and remove the can. Garnish with more pico, cilantro, red onion and jalapeno.

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