Earlier this week, I taught my clients how to make Carne Asada Nachos. I wanted this recipe to be simple and not requiring too much cooking (as are most of the dishes I prepare). Who has the time to spend hours in the kitchen when you have millions of other more important things to do? Not me.
Servings: 6
1 1/2 lb Marinated flap meat (pick up from a local Albertsons or Ralphs, doing this really saves alot of time)
2 cans of 8oz black beans
1 white onion (diced)
4 medium size avocados (smashed)
1 large tomato (diced)
1 block of 8oz Molby Jack cheese (Grated. Can use any other cheese of your choice)
3 limes (cut in half and squeeze the juice onto the smashed avocados)
salt (a dash onto the avocados)
1 bag of tortilla chips
Optional:
2 green onions
sour cream for garnish
Start off by laying the marinated meat flat on the frying pan and cook on high heat, pour out excessive liquid and juice as it gets cooked. Turn down the heat to low or medium as the meat gets close to be done. Transfer the pieces to a cutting board afterwards and cut them into cubed shaped bite sizes.
On another pan, pour in both cans of black beans not drained and cook on medium to high heat. When it reaches boiling point, turn down the heat to simmer for 10 minutes. At this point, you can start smashing the beans. For a thicker bean topping, drain the liquid from the can before cooking. Let the beans simmer for another 5 minutes and let stand.
Lay the tortillas chips flat on a plate, first place a spoonful of mashed avocados on top of the chips then pour the beans around it. Add all the other ingredients that were cut then top with grated cheese, sour cream and green onion for garnish.
