Carne Asada Nachos with Elote Salsa & Oaxaca Fondue
Courtesy of Zimmysnook
6
30 minutes
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
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- Provisions™ Large Clad Oval Roaster
- ProBond Luxe® Polished Clad Stainless Steel Saucepans with Lid — Large (3-Quart)
- ProBond Luxe® Polished Clad Stainless Steel Skillets — Medium (11-inch)
- Provisions™ Mixing Bowls
- Provisions™ French Whisk
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.
