cantina laredo style carne asada nachos
Prep time
Cook time
Total time
Makes: about 2 meal-sized servings or snacks for 4
  • For the Carne Asada
  • 1.5 lbs flank steak
  • ¼ cup olive oil
  • 1 T soy sauce or coconut aminos
  • 1 T lime juice or sherry wine (see note)
  • 2 tsp coconut sugar
  • 2 tsp chili powder
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp cumin
  • ½ tsp Mexican oregano
  • ½ tsp paprika
  • For the Nachos
  • 2 large tortillas (I like a corn-flour hybrid, but feel free to use GF)
  • olive oil
  • sea salt
  • refried beans (one can is more than enough)
  • heaping cup shredded colby jack cheese
  • sour cream or Greek yogurt, guac, salsa, pickled jalapenos and cilantro for serving
  1. Combine all carne asada ingredients in a zip-top bag and marinate for at least 30 mins. (It can go as long as overnight in the fridge; just be sure to bring the meat to room temp before cooking.)
  2. Preheat oven to 350F.
  3. Heat a grill or indoor grill pan until smoking hot and sear steak to desired doneness, about 7 mins on the first side and 4-5 mins on the second for medium rare. Allow to rest at least 10 mins.
  4. While steak cooks, brush tortillas lightly on both sides with olive oil, stack, and cut into 8 equal pieces each to make about 16 chips. Arrange on an ungreased baking sheet and sprinkle generously with salt. Bake until golden and crisp, about 10 mins.
  5. Meanwhile, warm beans until creamy.
  6. Slice steak thinly at an angle against the grain. Cut each slice in halves or thirds to fit atop a chip.
  7. Transfer chips to an oven-proof serving platter (or you can totally leave them on the baking tray) and top each with a generous smear of warmed beans. Scatter cheese evenly over all chips. Pop back into oven until cheese is just melted and begins to bubble, 3-5 mins.
  8. Top hot, cheesy chips with sliced steak and nacho fixings of your choice. Enjoy while hot and crispy!
The carne asada marinade for the steak is probably not the most authentic, but I love the slight sweetness and the great crust that comes from the soy sauce and the coconut sugar blended with all those spices. If you're opting for a quick marinade (an hour or less), the lime juice really brightens things up; however, for longer marinades (several hours or overnight), the acid tends to penetrate the meat almost too much, which is when I opt for the wine. Delicious either way!

This recipe also yields enough steak for approximately two batches of nachos -- or you can use the leftover meat in any number of ways: tacos, burritos, sandwiches, atop a salad, or enjoyed cold out of the fridge standing over the sink. :)

Lastly, note that the timing on this recipe was a bit tricky to quantify. If you don't take into account the (flexible) amount of time during which the steak marinates, the actual cooking comes together in about half an hour.
Recipe by the pig & quill at