Ingredients
680 g skirt steak or flap steak
5 ml salt
5 ml freshly ground black pepper
2.5 ml ground dried chipotle pepper
15 ml vegetable oil
30 ml bacon fat
1 yellow onion, diced
5 ml salt, divided
2.5 ml dried oregano
2 cans (425 g each) pinto beans, rinsed and drained
350 ml water or chicken broth, plus more as needed
1 bag (400 g) corn tortilla chips
340 g shredded Cheddar cheese
340 g shredded Monterey Jack cheese
2 ripe tomatoes, chopped, or more to taste
1 avocado - peeled, pitted, and diced
120 ml chopped white onion, or to taste
1 jalapeno pepper, seeded and minced
120 ml sour cream, for topping
120 ml chopped fresh cilantro
Directions
Step 1
Prepare the steak by seasoning both sides with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak until medium doneness, about 6 minutes per side. The internal temperature should be 135 to 140 degrees F (60 degrees C). Transfer the steak to a bowl to rest.
Step 2
Pour a splash of water into the skillet to deglaze it. Pour this liquid over the meat and allow it to cool completely.
Step 3
Once cooled, slice the steak into thick strips, then cut into thinner strips and dice. Transfer the chopped steak back to the bowl and toss with the pan drippings.
Step 4
To make the beans, melt bacon fat over medium heat in a pot. Add onion and a pinch of salt; cook and stir until softened, 5 to 6 minutes. Stir in oregano. Add pinto beans and water. Bring to a simmer and cook until onions are soft, about 5 more minutes. Reduce heat to low.
Step 5
Mash beans with a potato masher to your desired consistency. Add additional liquid if necessary to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
Step 6
Preheat the oven to 450 degrees F (230 degrees C).
Step 7
Assemble the nachos by placing tortilla chips about 2 or 3 deep in a heat-proof pan. Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
Step 8
Bake in the preheated oven until the cheese is melted and edges start to brown, about 10 minutes.
Step 9
Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.