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Carne Asada Nachos

Juicy grilled beef carne asada topped with plenty of cheese, fresh pico de gallo, sour cream and avocado make for the yummiest of weekend plans.
Course Appetizer, dinner
Cuisine Mexican, tex-mex
Servings 6 Serves
Author Vianney Rodriguez


  • 2 lbs. Rumba meats flap meat
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1/3 cup olive oil
  • 1/4 cup soy sauce
  • Juice from 2 limes
  • 2 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1 teaspoon ground cumin
  • 4 garlic cloves sliced
  • 1 onion sliced
  • To serve:
  • Sour cream
  • Avocado
  • Pico de galls
  • Lime wedges


  1. Pat flap meat dry with paper towels.
  2. Season liberally with salt & pepper on both sides.
  3. In a bowl whisk together olive oil, soy sauce, lime juice, vinegar, sugar, and cumin.
  4. Place flap meat in a large resealable plastic bag along with marinade and garlic and onion.
  5. Place in the fridge to marinade for 45 minutes to 1 hour.
  6. Preheat grill to medium-high heat.
  7. Grill flap meat 6 to 8 minutes per side depending on thickness or until internal temperature reaches 140°F.
  8. Remove to a platter, allow meat to rest for 5 minutes then dice finely.
  9. Preheat oven to 350 degrees.
  10. On an oven-safe dish or baking sheet layer tortilla chips, top them with cheese and carne asada. Bake until cheese is melted, about 45 minutes. Remove from oven serve warm with plenty of garnishes.