Crockpot Carne Asada Nachos.
Let’s be rebels.
I mean, a Friday meal on a Monday. Do it do it do it.
What fun things did you do this weekend? What kind of trouble did you get in to? I saw a gigantic floating rubber ducky that was so cute that I want to smash my face up against it or bounce on it like a trampoline. I ate pizza twice and we smoked three organic chickens in the new smoker that Eddie got for his birthday.
FYI, I may never eat chicken any other way again. I was stuffing my face with chicken last night past my bedtime.
We had what was possibly the most gorgeous weather of the last three months the entire weekend, and I can only say that because it dipped to the beautiful 60s once the sun went down. You know I love to live in a icebox. I want to buy all the sweaters on the internets. Every last one.
I also had a complete cow over what TV shows to watch last night since Homeland made a reappearance, but figured that it might not be in Monday’s best interests to watch four hours of television past midnight. I did plop down on the couch for over an hour with my shrek-green face mask on and completely lost myself in the vortex of Facebook stalking. Seriously, will that ever stop? As long as ex-boyfriends and high school bullies exist, probably not.
I wanted to eat donuts but didn’t. I wanted to drink wine and did. Major life decisions at the age of 30. Correct choices were made.
One thing I didn’t do this weekend was make these nachos. I made them last week for late lunch/dinner one night which was really only supposed to be dinner but ended up being late lunch because I have zero patience and needed to eat the goodness immediately. Something else that will probably never stop.
You know I’m all about the crockpot. This beef doesn’t take quite as long in the slow cooker as most recipes do. Of course, you can definitely leave it in there longer, it will just fall apart and be more like a pulled pot roast. Nothing wrong with that.
I wanted to keep it slightly closer to the carne asada that I’m used to: thinly sliced. The awesome part is that this is ten thousand times more tender than any carne asada dish I’ve ever tried. It’s obviously not TRUE carne asada, which I’m pretty sure means grilled steak or something heavily barbecued. It’s not exactly that, but all of the flavor is there and more.
I’m desperately in love.
And there’s, like, tons of vegetables on there!
- 1.5 pound flank steak
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 2 tablespoons olive oil
- 8 ounces of your favorite beer, I used a leftover summer ale
- 1 ripe avocado
- 1 lime, juiced
- 1/2 cup fresh cilantro, torn
- 1 bag of tortilla chips
- 8 ounces of monterey jack cheese, freshly grated
- 1/2 cup sweet corn, cooked or fresh
- 1/2 pint grape tomatoes, halved
- 1/4 cup sour cream or greek yogurt
- In a small bowl, combine the salt, pepper, paprika, onion powder, garlic powder, chili powder and cumin. Whisk it together to create a rub, then evenly pat it all over both sides of the flank steak. Heat a large skillet over high heat and add olive oil. Add the flank steak and sear it on both sides until it is golden brown, about 2 minutes per side. Remove the steak and place it in the crockpot. Cover it with beer, then cover the pot and cook the steak on low for 6 hours.
- After 6 hours, remove the steak from the liquid and place it on a cutting board to rest for 15 minutes. Slice against the grain, cutting it into thin strips – it may be tender from the crockpot and fall apart, and that is fine.
- In a small bowl, mash the avocado with the lime juice, half of the cilantro and a pinch of salt. Set it aside.
- Layer the chips on a baking sheet or dish. Cover them with half of the cheese, then add the corn and the steak. Add the rest of the cheese. Turn the broiler in your oven to high, and place the nachos underneath, cooking only until the cheese is golden and bubbly, about 2 to 3 minutes. Remove the nachos and immediately cover them with the tomatoes, guac, sour cream and remaining cilantro. Serve!