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Flavorful Carne Asada Nachos Recipe with Easy Pickled Jalapeños

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A quick and easy recipe for carne asada nachos topped with tangy homemade pickled jalapeños, perfect for game nights and gatherings.

Ingredients

Scale
  • 1 pound flank steak or skirt steak
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Salt and black pepper, to taste
  • 8 cups tortilla chips (about 240 grams)
  • 2 cups shredded cheese (Mexican blend or sharp cheddar, about 200 grams)
  • 1 cup black beans (canned, drained and rinsed, optional)
  • 1/2 cup pickled jalapeños (recipe below)
  • Sour cream, for serving
  • Extra fresh cilantro, for garnish
  • 2 green onions, thinly sliced
  • For the Easy Pickled Jalapeños:
  • 4 medium fresh jalapeños, thinly sliced
  • 1 cup white vinegar (240 ml)
  • 1 cup water (240 ml)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 garlic clove, crushed (optional)

Instructions

  1. Make the pickled jalapeños: In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1 tablespoon sugar, 1 teaspoon salt, and the crushed garlic clove if using. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat.
  2. Prepare jalapeños: Thinly slice the jalapeños (wear gloves if you can). Place them in a clean glass jar or heatproof container. Pour the hot vinegar mixture over the jalapeños, fully submerging them. Let cool to room temperature, then cover and refrigerate for at least 30 minutes.
  3. Marinate the carne asada: In a medium bowl, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, chopped cilantro, salt, and pepper. Add the steak and toss to coat thoroughly. Cover and let marinate for at least 20 minutes, up to 2 hours in the fridge.
  4. Cook the steak: Preheat your grill or grill pan over medium-high heat (about 400°F / 200°C). Remove the steak from marinade, letting excess drip off. Grill for about 4-5 minutes per side for medium-rare, depending on thickness. Let rest for 5 minutes before slicing thinly against the grain.
  5. Assemble the nachos: Preheat your oven broiler or set oven to 400°F (200°C). Spread tortilla chips evenly over a baking sheet or oven-safe platter. Scatter black beans (if using), sliced carne asada, and shredded cheese evenly over the chips.
  6. Melt the cheese: Place the nachos under the broiler for 3-5 minutes, watching closely so the cheese melts and bubbles but doesn’t burn. Remove once golden and gooey.
  7. Add finishing touches: Top the nachos with a generous handful of pickled jalapeños, sliced green onions, and fresh cilantro. Serve immediately with sour cream on the side.

Notes

Rest the steak after grilling to keep it juicy. Keep an eye on the nachos while broiling to avoid burning. Marinate steak and pickle jalapeños ahead of time to save time. For milder jalapeños, remove seeds before pickling. Use certified gluten-free chips for gluten-free version. Avoid piling too many toppings before melting cheese to prevent soggy chips.

Nutrition

Keywords: carne asada nachos, pickled jalapeños, game night snack, easy nachos, Mexican appetizer, quick nachos, carne asada recipe

Find it online: https://chrisfeasts.com/flavorful-carne-asada-nachos-recipe-with-easy-pickled-jalape-n-os/