8ouncestortilla chipsI used On the Border Café Style
2cupscarne asadarecipe below - it needs to marinate
quesorecipe below
4ouncesMonterrey Jack cheesegrated - substitute Pepper Jack for more heat
For the Queso
1tablespoonolive oil
2tablespoonsdiced white onion
1jalapenodiced - membranes and seeds removed
1large clovegarlicminced
1largeRoma tomatoseeded and diced
1tablespoonflour
0.5cupmilk
4ouncesColby Jack cheesegrated
4ouncesMonterrey Jackgrated
2tablespoonsGreek yogurt or sour cream
sea salt and pepper to taste
For the Carne Asada
.25cuporange juiceseeds and pulp removed
.25cuplime juiceseeds and pulp removed - about 2 to 3 limes
.25cuplight beerI used Modelo
3clovesgarlic minced
1jalapenodiced
1.5poundskirt steakor flank steak
2tablespoonsolive oil
sea salt and black pepper
1largered onionsliced
Toppings
Pico de Gallo
guacamole
chopped cilantro
sliced jalapeno
Mexican crema
Instructions
For the Queso
Heat olive oil in a saucepan. Add the onions and jalapenos and cook over medium heat for 5 minutes, until softened and translucent.
Add the tomatoes and garlic, stir and cook for one additional minute. Sprinkle flour over the vegetables, and stir to coat.
Gradually pour in the milk, stirring constantly until all milk has been added and no lumps remain.
Slowly add the cheese a little bit at a time, mixing and allowing to completely melt before adding more.
Once all of the cheese has been added and melted, add the Greek yogurt {or sour cream} and stir to combine. Add salt and pepper to taste, and set aside and keep warm.
For the Carne Asada
Mix the orange juice, lime juice, beer, jalapeno, and garlic in a bowl.
Place a layer of onion slices in a large zipper top bag and top with the skirt steak. Add a second layer of onion slices and pour the marinade into the bag.
Seal the bag and place in the refrigerator for two hours or overnight, flipping the bag over every 30 minutes for even flavor distribution.
Alternate method – place the steak and marinade in a large baking dish and flip over with a fork every 30 minutes.
Remove the steak from the refrigerator and place on the counter at least 30 minutes before you are ready to grill. Fire up a charcoal grill, or preheat a gas grill on HIGH.
Remove the meat from the marinade and pat dry. Brush both sides with olive oil and sprinkle with sea salt and black pepper. Place on the grill and cook for 5 minutes on each side*.
Remove from grill and allow to rest for 10 minutes before slicing. Slice the meat against the grain and serve with heated corn tortillas and your favorite toppings.
To Assemble
Place tortilla chips in a cast iron skillet or sheet pan. Top with steak and grated Jack cheese. Place in the oven until the cheese is melted.
Remove from the oven and top with the queso, guacamole, pico de gallo, sliced jalapenos, cilantro and a drizzle of Mexican crema and serve.
Notes
Carne Asada:
Actual cooking time* will vary depending on the thickness of the meat and your desired level of doneness. I like medium-rare so I pulled it off the grill at 130 degrees.
If not using beer in your marinade, substitute olive oil. You can also substitute tequila if your prefer.
If Mexican Crema is not available in your grocery store, you can substitute crème fraîche or sour cream thinned with heavy cream.