Steak Nachos Recipe
- 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 Spiceology Aleppo Pepper Flakes
- 3 oz sharp cheddar, shredded
- 1 tablespoon rice wine vinegar
- salt, to taste
Instructions:
- 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
Ingredients:
- premade corn tortillas
- canola oil for frying
- salt, to taste
- Citric Acid, to taste
Instructions:
- 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
Ingredients:
- 1 lb flank steak
- salt, to taste
- pepper, to taste
Instructions:
- Season meat and cook until desired internal temp on a skillet or grill.
- 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 Cowboy Crust Espresso Chile Blend
- salt, to taste
- lime, to taste
- water to thin out a touch
Instructions:
- Cook garlic and onions in a small pot with oil until translucent.
- Add butter and 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.
