Aleppo Pepper Steak Nachos - Cinco de Mayo

A Cook Named Matt | Matt Broussard
Servings

3

Prep Time

15 minutes

Cook Time

30 minutes

Cuisine

Latin/South American

Category

Main Course

Crispy homemade tortilla chips stacked with Aleppo Pepper queso, Cowboy Crust-spiced refried beans, and sliced steak - this is a nacho situation that means business. Spiceology Aleppo Pepper Flakes bring a fruity heat to the cheese sauce while Cowboy Crust Espresso Chile Blend deepens the beans with smoky complexity. Make them for game day or whenever the occasion calls for something seriously satisfying.

Aleppo Pepper Steak Nachos - Cinco de Mayo

Ingredients

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

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    • premade corn tortillas

    • canola oil for frying

    • salt, to taste

    • Citric Acid, to taste

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    • 1 lb flank steak

    • salt and pepper, to taste

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    • 1 tablespoon Spiceology Cowboy Crust Espresso Chile Blend

    • 1 Black Can Ranch Style beans or 1 lb cooked pinto beans

    • ½ yellow onion

    • 5 cloves garlic

    • 1 tablespoon butter

    • salt to taste

    • lime to taste

    Directions

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      1. Combine melted butter and flour in a pot on low heat. Continue whisking for one minute.

      2. Add milk while whisking continuously.
      3. Bring to a simmer and add the cheddar cheese while whisking.
      4. Remove from heat and whisk in rice vinegar, Aleppo, and salt to taste.

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      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.

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      1. Season meat and cook until desired internal temp on a skillet or grill.

      2. Chop into 1 cm pieces.

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      1. Cook garlic and onions in a small pot with oil until translucent.

      2. Add butter and Spiceology Cowboy Crust 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.

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        Recipe Products
        Chile
        Modernist
        Blend

        Cowboy Crust Espresso Chile Rub

        Key Ingredients

        Mustard Seed, Chili Powder, Coriander, Espresso, Brownulated Sugar