Loaded nachos with guacamole and salsa
These nachos are pretty much up to your own taste. You can add whatever toppings you like. It is nice with something green to balance out the cheese. If you want, you can add sugar snaps, peppers and fresh chilli peppers for a little heat.
Finely grate the garlic and mix with soy sauce, pepper and cumin. Marinate the steak in it for 10 minutes. Then grill it on a smoking hot grill pan for 4 minutes each side. Alternatively, you can use a regular pan with a bit of oil on it. Let it rest 5 minutes before slicing it into thin strips.
To make the Guacamole: Finely dice tomatoes, shallots and garlic. Add to a mortar with olive oil and mix it a bit around before adding the diced avocado. Churn it a little and then season with soy sauce, lime juice, chopped coriander and cumin.
Place the nachos chips on a baking tray or in a roasting pan. Add the cheese on top and put it into a preheated oven (180 degrees) for 5-6 minutes until the cheese has melted.
Top the nachos with the sliced steak, the guacamole, halved tomatoes, corn, pickled onions, crème fraiche, salsa and fresh coriander.
Recipe as PDF
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