Steak Nachos - Cinco de Mayo
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Latin/South American
Cook Time
30 minutes
Ingredients
-
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
-
premade corn tortillas
-
canola oil for frying
-
salt, to taste
-
Citric Acid, to taste
-
1 lb flank steak
-
salt and pepper, to taste
-
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
Queso:
Chips:
Meat
Refried Beans
Directions
Queso
Combine melted butter and flour in a pot on low heat. Continue whisking for one minute.
- Add milk while whisking continuously.
- Bring to a simmer and add the cheddar cheese while whisking.
- Remove from heat and whisk in rice vinegar, Aleppo, and salt to taste.
Chips:
Cut tortillas into equal triangles.
Fry in a pot with canola at 350°F
Toss in a bowl with salt and citric acid to taste. Use lime if you don’t have citric acid.
Meat
Season meat and cook until desired internal temp on a skillet or grill.
Chop into 1 cm pieces.
Refried Beans
Cook garlic and onions in a small pot with oil until translucent.
Add butter and Spiceology Cowboy Crust Espresso Chile Blend.
Toss in the beans and begin mashing with a whisk or masher.
Season with salt and lime to taste.
Add water to loosen if too thick.
