Mexican Tequila Avocado Nachos Recipe 45 Food

STEAK NACHOS

Steak Nachos image

Nachos are like pizza to me, a perfect food! My tips for making them super-delicious is to use restaurant-style chips if you can find them, and to prebake them before topping them. In this recipe I load them up with a grilled flank steak that gets its inspiration from Mexican carne asada. In addition to these nachos, you can also serve the steak just by itself, or use it in tacos, quesadillas, burritos and more.

Provided by Jet Tila

Categories appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/4 cup olive oil, plus more for the grill grates
2 cloves garlic
1/2 cup chopped fresh cilantro leaves
2 tablespoons soy sauce
Juice of 1 orange
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds flank steak
Kosher salt and freshly ground black pepper
12 ounces restaurant-style tortilla chips
1 1/2 cups shredded Cheddar
1 1/2 cups shredded Monterey Jack
1 ripe avocado, diced
1 cup pico de gallo
1/2 cup Mexican crema or sour cream
1/4 cup chopped scallions
1 serrano or jalapeno, thinly sliced

Steps:

Put the oil, garlic, cilantro, soy sauce, orange juice, cumin and oregano in a blender or small food processor and blend until combined, 10 to 20 seconds. Pour the marinade into a gallon resealable bag. Add the steak, force out as much air as possible, seal the bag and massage the
marinade into the steak. Allow the steak to marinate for 30 minutes on the counter or overnight in the refrigerator.
Prepare a grill or grill pan for medium-high heat. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
When ready to grill, remove the steak from the marinade and pat dry with paper
towels. Discard the marinade. Season the steak with salt and pepper. If using an outdoor grill, brush the grill clean and oil the grill grate. Grill the steak until charred on the bottom, 3 to 5 minutes. Flip and cook until the steak reaches the desired doneness, 3 to 5 minutes more. Remove from the heat and allow to rest on a cutting board for 5 to 10 minutes.
While the steak rests, place the chips on the prepared sheet pan and bake until warm, 5 to 10 minutes.
Slice the beef into 1/2-inch-thick strips, then slice across to make 1/2-inch cubes. Pull the hot chips out of the oven. To build the nachos, start by topping them with the steak cubes. Then sprinkle them evenly with the Cheddar and Monterey Jack. Bake until the cheese melts, about 4 minutes. Finish by topping the chips with avocado and pico de gallo and drizzling with crema. Garnish with scallions and jalapeno and serve hot.

THE BEST NACHOS

The Best Nachos image

These classic Tex-Mex nachos are loaded to the MAX! Avoid soggy nachos by briefly baking them before topping with cheese, seasoned beef, refried beans, guacamole, and salsa. They're a great snack, party appetizer, or even casual weeknight dinner.

Provided by Marta Rivera

Categories Appetizer Snack Quick and Easy Nachos Refried Beans Super Bowl TexMex Tortilla

Time 30m

Yield 6

Number Of Ingredients 29

Ingredients

For the spice mix:
2 tablespoons chili powder
1 1/2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Pinch of cayenne pepper (optional)
For the nachos:
1 teaspoon vegetable oil
1 pound ground beef (80:20 lean-to-fat ratio)
16 ounces (2 cups) refried beans, canned or homemade
1/4 cup water
1 large bag of tortilla chips
4 ounces cheddar cheese, grated (about 2 cups), plus more for topping
4 ounces Colby Jack cheese, grated (about 2 cups), plus more for topping
1 cup pico de gallo, store-bought or homemade , plus more for topping
1/4 cup chopped cilantro
1 sliced jalapeño (pickled or fresh)
Optional toppings:
Guacamole
Salsa
Sour cream
Canned black olives
Sliced green onions
Shredded lettuce
Corn
Hot sauce

Steps:

Preheat the oven to 350°F.
Make the taco spice blend: Combine all of the spices (chili powder through cayenne) together in a small bowl.

Nutrition Facts : Calories 1234 kcal, Carbohydrate 39 g, Cholesterol 305 mg, Fiber 6 g, Protein 98 g, SaturatedFat 29 g, Sodium 1386 mg, Sugar 2 g, Fat 75 g, ServingSize Serves 6, UnsaturatedFat 0 g

EASY AND AUTHENTIC MEXICAN GUACAMOLE / AVOCADO DIP

Easy and Authentic Mexican Guacamole / Avocado Dip image

A tasty dip that is a success at any party. I got this recipe from a friend from Mexico. Easy to make!

Provided by Amy Duchesne

Categories Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3 ripe avocados (ripe as in really dark in color and slightly soft when squeezed)
1 small onion, finely diced
1 medium tomatoes, diced
1 lime (juice of )
salt and pepper (to taste )
Tabasco sauce (optional)

Steps:

Take avocados and cut into and around the circumference of the avocado's pit.
With both hands twist the two halves in opposite directions and pull apart.
Remove the pit with a knife or a spoon.
Carve out the flesh of the avocado with a tablespoon.
Place avocados into a medium bowl and mash and stir until moderately creamy. I use a fork or a pastry blender.
Some people like the avocados more chunky than others-- either way it tastes great.
Add diced onion and tomatoes to the avocados.
Add salt, pepper, tabasco sauce and lime juice and taste to see if seasoned enough to your liking.
In a separate small bowl put in 2 tablespoons of the dip.
Add 1 tbsp of sour cream and adjust your seasonings again.
Taste it and decide if you prefer your guacamole with or without sour cream.
If you like with sour cream add 4 tablespoons or more to the avocado mixture and adjust your seasonings again.
If not, do nothing and leave it like it is.
Serve chilled with chips or add a little to your taco salad, tacos or fajitas.

Nutrition Facts : Calories 258.8, Fat 22.2, SaturatedFat 3.2, Sodium 13.1, Carbohydrate 17.5, Fiber 11.2, Sugar 2.8, Protein 3.6