Carne Asada Nachos with Elote Salsa & Oaxaca Fondue
Courtesy of Zimmysnook
6
30 minutes
20 minutes
These loaded carne asada nachos are next-level comfort food. Imagine crispy tortilla chips drenched in warm, melty Oaxaca cheese fondue, topped with charred corn elote salsa, tender strips of citrus-marinated flank steak, and finished with creamy avocado crema, pickled onions, and fresh bursts of mango. It’s a feast that brings together bold Mexican flavors and a fun, shareable twist—perfect for game day, casual entertaining, or when you just want to treat yourself. While carne asada is traditionally grilled, we’re giving it a kitchen-friendly twist by searing the steak in a hot skillet—still juicy, flavorful, and beautifully caramelized.
Ingredients
blank
- 1 lb flank steak
- Juice of 1 orange
- Juice of 1 lime
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 chipotle in adobo, minced
- 1 tsp smoked paprika
- Kosher salt and freshly ground black pepper
blank
- 2 tbsp avocado oil
- 2 ears fresh corn (or 1½ cups frozen corn)
- ¼ cup mayo
- ¼ cup crumbled cotija cheese
- 1 jalapeño, finely chopped
- 2 tbsp chopped cilantro
- Juice of ½ lime
- Chili powder and salt, to taste
blank
- 1 tbsp butter
- 1 tbsp flour
- 1 cup warm whole milk
- 1½ cups shredded Queso Oaxaca (or mozzarella)
- Pinch of nutmeg
- Salt, to taste
blank
- 1 ripe avocado
- ¼ cup sour cream
- 1 tbsp lime juice
- 1 small garlic clove
- Salt, to taste
- Optional: 1 tbsp water (to thin, if needed)
blank
- Tortilla chips
- Pickled red onions
- Extra cilantro leaves
- Lime wedges
blank
- ½ cup roasted red peppers, diced
- ½ cup quick-pickled radishes, thinly sliced
- ½ cup diced ripe mango
blank
Provisions™ Large Clad Oval Roaster
- Thomas Keller Commercial Clad Stainless Steel Saucepan, 3-Quart
- Thomas Keller Commercial Clad Stainless Steel Skillet, 11-Inch
- Provisions™ Mixing Bowls
- Provisions™ French Whisk
Directions
blank
Score one side of the flank steak in a diamond pattern (¼-inch deep cuts about 1 inch apart).
- In a small bowl, whisk together orange juice, lime juice, soy sauce, olive oil, garlic, chipotle, smoked paprika, salt, and pepper.
- Place the steak in a resealable bag or shallow dish, pour in the marinade, and refrigerate for 30 minutes to 2 hours, turning occasionally.
blank
Heat avocado oil in a large skillet over high heat. Add corn kernels and cook, stirring occasionally, until charred (about 5–7 minutes).
- Whisk together the mayo, lime juice, chili powder, and salt in a medium bowl. Stir in the charred corn, jalapeño, cotija, and cilantro. Set aside.
blank
Blend avocado, sour cream, lime juice, garlic, and salt until smooth. If too thick, add a splash of water until it reaches a creamy consistency.
blank
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk. Simmer, whisking, until thickened.
- Add a pinch of nutmeg and salt, then stir in the cheese until fully melted and smooth. Keep warm on low heat.
blank
Remove the steak from the marinade and pat dry. Heat a skillet or grill pan over high heat. Sear the steak for 3–4 minutes per side until nicely browned. Let rest for 5 minutes. Slice thinly against the grain, then cut into small pieces.
blank
Base Layer: Spread half of the tortilla chips on a large sheet pan or oval roaster.
- Cheese Fondue: Drizzle half the Oaxaca fondue over the chips.
- Veggie Layer: Add half of the roasted red peppers and spoon over half of elote salsa.
- Repeat: Repeat steps 1-3.
- Broil: Place under the broiler for 2–3 minutes until edges are golden and cheese is bubbling.
- Top It Off: Add carne asada pieces, avocado crema, pickled radishes, diced mango, pickled red onions, and extra cilantro. Plus, serve extras on the side.
- Serve hot with lime wedges on the side and watch them disappear fast.
