Carne-Asada-Nacho-Foil-Pack

Recipes

Carne Asada Nachos

The following recipe was originally published on Girl Carnivore.

The following recipe was originally published on GIRL CARNIVORE, a food blog for meat lovers with a variety of top-quality savory, quick, easy, and (sometimes!) healthy, barbecue recipes for aspiring cooks. You can follow Girl Carnivore on Instagram @GIRLCARNIVORE as well as on TWITTER and FACEBOOK.

Carne Asada Nachos

You'll need

  • 1/2 cup Orange juice
  • 1/2 cup Oil
  • 2 limes juiced
  • 3 Garlic cloves minced
  • 1 Jalapeno stemmed seeded and sliced
  • 1 tbsp Jalapeno Lime Rub from Spiceology
  • 1 tsp Cumin
  • 2 tbsp fresh Cilantro chopped
  • 1.5 lbs Flank Steak
  • Salt and pepper
  • 10 oz Refried Beans
  • 13 oz Tortilla Chips
  • 8 oz Colby Cheese shredded
  • 4 oz Beans rinsed and drained
  • Assorted toppings: salsa, guacamole, sour cream, scallions, jalapenos, and cilantro

To make

  1. Using a gallon-sized resealable bag, mix the orange juice, oil, lime juice, garlic cloves, and jalapeno slices together by tossing them all in.
  2. Pat the steak dry with paper towels and rub it with the Jalapeno rub and cumin.
  3. Add the steak and the cilantro to the bag and seal, pressing out as much air as possible.
  4. Using your hands, rub the bag, making sure all of the ingredients are mixed and coating the beef.
  5. Allow the steak to marinate at least 2 hours, or up to overnight in a chilled cooler or refrigerator.
  6. Place the steak over direct heat and grill, flipping often, until the beef has cooked to your desired internal temp, at least 135 degrees, 15 to 20 minutes.
  7. Wrap the flank steak in foil and allow it to rest for 15 minutes before slicing.
  8. Slice the beef into thin strips working against the grain on a bias for the best bite.
  9. Arrange a long sheet of aluminum foil on a clean work surface.
  10. Dollop the refried beans onto the center of the foil and using the back of a spoon, spread the refried beans into a circle, creating the base of your nachos. Make sure this isn't too big as you need to fold the foil up around the pile of chips.
  11. Once the base is made, add a thin layer of tortilla chips.
  12. Top the layer with thin slices of the carne asada, cheese, and black beans.
  13. Repeat for two or three more layers, making sure the top layer has extra cheese.
  14. Fold the long ends up the foil up over the chips carefully, as to not break the chips, and pinch the edges shut.
  15. Carefully place the foil packet over indirect heat and allow the nachos to cook, so the cheese melted through on every layer, checking every 7 minutes or so depending on the heat of your fire.
  16. Once the cheese has melted through, carefully remove the foil pack nachos from the campfire and open the packet.
  17. Using a variety of topping, cover the top of your nachos with sliced avocado, scallions, sliced jalapeno, red onion, and sweet peppers.
Kita Roberts Girl Carnivore

Girl Carnivore

Kita Roberts

Kita Roberts is a professional photographer, content creator and social influencer – the lead creative force and “meat maven” behind Girl Carnivore. An authority on all-things-meat, Kita aims to show people that cooking isn’t a high-brow science and can be tackled by anyone who’s willing to get a little dirty.