FAJITA NACHOS

By AuntieGooper

Ingredients

• 1/4 c each lime juice and olive oil
• 1/2 c beer
• 2 cloves (or more) garlic, minced or pressed
• 1 t each of ground coriander and ground cumin
• 1 fresh jalapeno, minced (leave in seeds and ribs if desired for extra heat)
• seasoned beans (recipe follows)
• 1 1/2 # beef skirt or flank steak
• 2 medium onions chopped
• 1 1/2 c grated or shredded cheddar cheese
• guacamole
• lime salsa (recipe follows)
• Flour tortilla chips
• SEASONED BEANS
• In a 2-3 quart heavy saucepan over medium heat, combine 3 T of the reserved
• marinade, 2 cans (15 oz. each) pinto or black beans (or a combination of
• both) and 1 c beer. Stir often. Coarsely mash beans until mixture thickens
• slightly. Cook for 15-20 minutes; add kosher salt to taste. Use hot.
• LIME SALSA
• Mix 1 large (@ 1/2#) ripe tomato, cored and finely diced; 2 large tomatillos
• (@ 1/2# total) chopped; 1/4 c minced red bell pepper; 2 T minced red onion;
• 1 T grated lime zest; and 1 T lime juice.

Preparation

Step 1

In a large Ziploc, mix lime juice, oil, beer, garlic, coriander, cumin and
jalapeno. Remove 3 T of the marinade and set it aside for the beans. Place
steak in the bag and seal. Chill overnight, rotating occasionally.

Grill meat 3-5 minutes per side (for rare, which is tastiest). Thinly slice
meat across the grain.

Spread hot beans onto an ovenproof platter about 10" in diameter. Top
evenly with the onions and steak; sprinkle with cheese. Broil until cheese
melts. Remove from oven and top with guacamole and salsa. Circle with
tortilla chips.