Carne Asada Nachos with Elote Salsa & Oaxaca Fondue

Name: Carne Asada Nachos with Elote Salsa & Oaxaca Fondue
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 1 lb flank steak; Juice of 1 orange; Juice of 1 lime; 2 tbsp soy sauce; 2 tbsp olive oil; 2 garlic cloves, minced; 1 chipotle in adobo, minced; 1 tsp smoked paprika; Kosher salt and freshly ground black pepper; 2 tbsp avocado oil; 2 ears fresh corn (or 1½ cups frozen corn); ¼ cup mayo; ¼ cup crumbled cotija cheese; 1 jalapeño, finely chopped; 2 tbsp chopped cilantro; Juice of ½ lime; Chili powder and salt, to taste; 1 tbsp butter; 1 tbsp flour; 1 cup warm whole milk; 1½ cups shredded Queso Oaxaca (or mozzarella); Pinch of nutmeg; Salt, to taste; 1 ripe avocado; ¼ cup sour cream; 1 tbsp lime juice; 1 small garlic clove; Salt, to taste; Optional: 1 tbsp water (to thin, if needed); Tortilla chips

Carne Asada Nachos with Elote Salsa & Oaxaca Fondue

Courtesy of Zimmysnook (opens in a new tab)

Rated 5.0 stars by 1 users

Servings

Prep Time

30 minutes

Cook Time

20 minutes

These loaded carne asada nachos are next-level comfort food. Imagine crispy tortilla chips drenched in warm, melty Oaxaca cheese fondue, topped with charred corn elote salsa, tender strips of citrus-marinated flank steak, and finished with creamy avocado crema, pickled onions, and fresh bursts of mango. It’s a feast that brings together bold Mexican flavors and a fun, shareable twist—perfect for game day, casual entertaining, or when you just want to treat yourself. While carne asada is traditionally grilled, we’re giving it a kitchen-friendly twist by searing the steak in a hot skillet—still juicy, flavorful, and beautifully caramelized.

Ingredients

Carne Asada

1 lb flank steak
Juice of 1 orange
Juice of 1 lime
2 tbsp soy sauce
2 tbsp olive oil
2 garlic cloves, minced
1 chipotle in adobo, minced
1 tsp smoked paprika
Kosher salt and freshly ground black pepper

Elote Salsa

2 tbsp avocado oil
2 ears fresh corn (or 1½ cups frozen corn)
¼ cup mayo
¼ cup crumbled cotija cheese
1 jalapeño, finely chopped
2 tbsp chopped cilantro
Juice of ½ lime
Chili powder and salt, to taste

Oaxaca Cheese Fondue

1 tbsp butter
1 tbsp flour
1 cup warm whole milk
1½ cups shredded Queso Oaxaca (or mozzarella)
Pinch of nutmeg
Salt, to taste

Avocado Crema

1 ripe avocado
¼ cup sour cream
1 tbsp lime juice
1 small garlic clove
Salt, to taste
Optional: 1 tbsp water (to thin, if needed)

For Assembly

Tortilla chips
Pickled red onions
Extra cilantro leaves
Lime wedges

Optional Toppings

½ cup roasted red peppers, diced
½ cup quick-pickled radishes, thinly sliced
½ cup diced ripe mango

Directions

Marinate the Steak

Score one side of the flank steak in a diamond pattern (¼-inch deep cuts about 1 inch apart).
In a small bowl, whisk together orange juice, lime juice, soy sauce, olive oil, garlic, chipotle, smoked paprika, salt, and pepper.
Place the steak in a resealable bag or shallow dish, pour in the marinade, and refrigerate for 30 minutes to 2 hours, turning occasionally.

Make the Elote Salsa

Heat avocado oil in a large skillet over high heat. Add corn kernels and cook, stirring occasionally, until charred (about 5–7 minutes).
Whisk together the mayo, lime juice, chili powder, and salt in a medium bowl. Stir in the charred corn, jalapeño, cotija, and cilantro. Set aside.

Prepare the Avocado Crema

Blend avocado, sour cream, lime juice, garlic, and salt until smooth. If too thick, add a splash of water until it reaches a creamy consistency.

Make the Oaxaca Fondue

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk. Simmer, whisking, until thickened.
Add a pinch of nutmeg and salt, then stir in the cheese until fully melted and smooth. Keep warm on low heat.

Cook the Carne Asada

Remove the steak from the marinade and pat dry. Heat a skillet or grill pan over high heat. Sear the steak for 3–4 minutes per side until nicely browned. Let rest for 5 minutes. Slice thinly against the grain, then cut into small pieces.

Assemble the Nachos

Base Layer: Spread half of the tortilla chips on a large sheet pan or oval roaster.
Cheese Fondue: Drizzle half the Oaxaca fondue over the chips.
Veggie Layer: Add half of the roasted red peppers and spoon over half of elote salsa.
Repeat: Repeat steps 1-3.
Broil: Place under the broiler for 2–3 minutes until edges are golden and cheese is bubbling.
Top It Off: Add carne asada pieces, avocado crema, pickled radishes, diced mango, pickled red onions, and extra cilantro. Plus, serve extras on the side.
Serve hot with lime wedges on the side and watch them disappear fast.