Ingredients with Measurements:
- 1 pound flank steak
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup tomato sauce
- 1/4 cup beef broth
- 1 bag of tortilla chips
- 2 cups shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 jalapeño, sliced
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Season the flank steak with cumin, chili powder, paprika, salt, and black pepper.
2. Place the seasoned flank steak in a slow cooker and add the chopped onion, minced garlic, tomato sauce, and beef broth.
3. Cook on low for 6-8 hours or until the meat is tender and easily shredded.
4. Once the meat is cooked, remove it from the slow cooker and shred it with a fork.
5. Preheat the oven to 350°F.
6. Spread the tortilla chips in a single layer on a baking sheet.
7. Sprinkle the shredded cheddar cheese over the tortilla chips.
8. Add the shredded carne mechada on top of the cheese.
9. Bake in the preheated oven for 10-15 minutes or until the cheese is melted and bubbly.
10. Remove from the oven and top with diced tomatoes, chopped cilantro, and sliced jalapeño.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 hours (slow cooker) + 10-15 minutes (oven)
Temperature:
Slow cooker: Low heat
Oven: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 30g
Protein: 30g
Substitutions for ingredients:
- Flank steak can be substituted with beef chuck roast or brisket.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese.
- Jalapeño can be substituted with serrano pepper or green bell pepper.
Variations:
- Add black beans, corn, or avocado as toppings.
- Use different types of cheese, such as queso fresco or cotija cheese.
- Substitute tortilla chips with pita chips or bagel chips.
Tips and tricks:
- Make sure to season the meat well before cooking.
- Use a fork to shred the meat easily.
- Add toppings of your choice to customize the nachos to your liking.
Storage instructions:
Store any leftover carne mechada in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the carne mechada in the microwave or on the stovetop before adding it to the nachos.
Presentation ideas:
Serve the carne mechada nachos on a large platter for a fun and festive presentation.
Garnishes:
Garnish the nachos with chopped cilantro, sliced jalapeño, and diced tomatoes.
Pairings:
Serve the carne mechada nachos with a side of guacamole or salsa for dipping.
Suggested side dishes:
Serve the carne mechada nachos with a side of Spanish rice or refried beans.
Troubleshooting advice:
If the cheese is not melting properly, try broiling the nachos for a few minutes to melt the cheese.
Food safety advice:
Make sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Nachos originated in Mexico in the 1940s and were created by Ignacio "Nacho" Anaya.
Flavor profiles:
The carne mechada nachos have a savory and slightly spicy flavor from the seasoned meat and jalapeño slices.
Serving suggestions:
Serve the carne mechada nachos as a main dish for a casual dinner or as an appetizer for a party.
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Region: Mexican