Nachos: Carne Asada and Grilled Pineapple Pico de Gallo
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Cook time: 
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Serves: 4
 
Ingredients
  • 2 Medium Tomatoes
  • 1 Small White Onion
  • 2 Serrano Chilies
  • 1 Small Bunch Cilantro
  • 2 Cloves Garlic
  • 1 Lime
  • 4 Slices Pineapple
  • 1 Wedge Red Onion
  • 1¼ lbs Carne Ranchera
  • 1 avocado
  • 3 Tblsp Sour Cream
  • 3 Tblsp Crema Mexicana
  • 1 Sprinkle Queso Cotija
  • ½ Cup Jack Cheese
  • 1 Tblsp Flour
  • ½ Cup Milk
  • 2 Tblsp Butter
  • 1 Bag Tortilla Chips
  • 1 Can Black Beans
  • Sea Salt
Instructions
  1. Chop tomatoes, white onion, serranos, cilantro, and garlic. Add juice of half a lime and sprinkle sea salt to taste.
  2. Drain and rinse black beans, place in a skillet for a quick warm up later.
  3. Grill meat, (we get ours marinated from a Mexican market), pineapple slices, and red onion wedges. Remove.
  4. Cut away the hard core of the pineapple slices and discard. Chop rest and add to pico de gallo.
  5. Chop up carne asada and set aside.
  6. Slice up avocado, sprinkle with sea salt, and set aside.
  7. For the cheese sauce, melt butter into a sauce pan, drop in flour, (stirring frequently), add milk, and cheese. Stir until cheese is completely melted. Now is a good team to quickly heat up the black beans in their separate skillet.
  8. Arrange platter with chips, pineapple pico de gallo, red onion pieces, sliced avocado, Mexican crema, cotija cheese, sour cream, black beans, and jack cheese sauce.
Recipe by The Licked Plate at https://www.thelickedplate.com/2014/07/01/nachos-carne-asada/