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Steak Nachos - Cinco de Mayo

Steak Nachos - Cinco de Mayo

STEAK NACHOS
CINCO DE MAYO

  • Recipe by: Matt Broussard @acooknamedmatt
  • Difficulty level: Easy
  • Time: 30 minutes

Queso

Ingredients:

  • roux (1.5 oz butter + 1.5 oz flour)
  • 3 cups whole milk
  • 1 tablespoon Aleppo Pepper Flakes
  • 3 oz sharp cheddar, shredded
  • 1 tablespoon rice wine vinegar 
  • salt, to taste

Instructions:

  1. Combine melted butter and flour in a pot on low heat.
  2. Continue whisking for one minute.
  3. Add milk while whisking continuously.
  4. Bring to a simmer and add the cheddar cheese while whisking.
  5. Remove from heat and whisk in rice vinegar, Aleppo, and salt to taste.

Chips

Ingredients:

  • premade corn tortillas
  • canola oil for frying
  • salt, to taste
  • Citric Acid, to taste

Instructions:

  1. Cut tortillas into equal triangles.
  2. Fry in a pot with canola at 350°F.
  3. Toss in a bowl with salt and citric acid to taste. Use lime if you don’t have citric acid.

Meat

Ingredients:

  • 1 lb flank steak
  • salt, to taste
  • pepper, to taste

Instructions:

  1. Season meat and cook until desired internal temp on a skillet or grill.
  2. Chop into 1 cm pieces.

Refried Beans

Ingredients:

  • 1 Black Can Ranch Style beans or 1 lb cooked pinto beans
  • 1/2 yellow onion
  • 5 cloves garlic
  • 1 tbsp butter
  • 1 tablespoon Spiceology Espresso Chile Blend
  • salt, to taste
  • lime, to taste
  • water to thin out a touch

Instructions:

  1. Cook garlic and onions in a small pot with oil until translucent.
  2. Add butter and Espresso Chile Blend.
  3. Toss in the beans and begin mashing with a whisk or masher.
  4. Season with salt and lime to taste.
  5. Add water to loosen if too thick.

Cinco de Mayo Nachos