Ingredients:

For the Carne Asada:

1 lb flank or skirt steak

2 tbsp olive oil

2 cloves garlic, minced

1/4 cup lime juice

1/4 cup orange juice

1 tsp cumin

1 tsp chili powder

Salt and pepper, to taste

For the Nachos:

1 bag of tortilla chips

2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)

1/2 cup cooked bacon, crumbled

Sour cream (optional)

Fresh cilantro (optional)

Salsa (optional)

Directions:

Prepare the Carne Asada:

In a bowl, mix olive oil, garlic, lime juice, orange juice, cumin, chili powder, salt, and pepper to create the marinade.

Place the flank or skirt steak in a resealable bag or shallow dish and pour the marinade over the meat. Let it marinate for at least 1 hour (or overnight for more flavor).

Once marinated, grill or pan-cook the steak on medium-high heat for about 4-5 minutes per side, depending on thickness, until your desired doneness is achieved.

Let the steak rest for a few minutes, then slice it thinly against the grain.

Assemble the Nachos:

Preheat your oven to 400°F (200°C).

Spread a layer of tortilla chips on a baking sheet.

Evenly distribute the sliced carne asada over the chips, then sprinkle with the shredded cheese.

Place the tray in the oven for about 5-7 minutes, or until the cheese is fully melted.

Finish the Nachos:

Once the cheese has melted, remove the nachos from the oven and top them with crumbled bacon.

Optionally, garnish with fresh cilantro, sour cream, or salsa.

Enjoy these delicious Nachos con Carne Asada y Tocino! Perfect for sharing at a party or enjoying as a meal.