Steak Elote Nachos

5 from 1 vote

These Steak Elote Nachos layer hot, freshly fried tortilla chips with juicy sliced flank steak, charred corn, warm queso blanco, Cotija cheese, jalapeño, and guacamole. The steak can be grilled or pan-seared, while frozen corn chars quickly in a skillet for an easy game-day appetizer or shareable dinner.

Prep Time20

Cook Time35

Total Time45

Course: Appetizer, Main Course

Cuisine: Mexican

Servings: servings

Calories: 466kcal

Author: Jami Powell

Equipment

Deep, heavy-bottomed pot or Dutch oven
Deep-fry or instant-read thermometer
Wire rack and rimmed baking sheet
Cast-iron or heavy skillet
Small saucepan or microwave-safe bowl
Large serving platter or sheet pan

Ingredients

Fresh-Fried Tortilla Chips

15 (6-inch) corn tortillas cut into quarters
neutral oil for frying
kosher salt for seasoning

Flank Steak

1 pound flank steak
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 teaspoon chili powder
2 garlic cloves minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Charred Corn

1½ cups frozen corn thawed
1 teaspoon olive oil

Nachos

1½ cups prepared queso blanco warmed
½ cup crumbled Cotija cheese
1 jalapeño thinly sliced
¼ cup chopped fresh cilantro
1 teaspoon elote seasoning
1 cup prepared guacamole

Instructions

In a shallow dish or resealable bag, combine the olive oil, lime juice, chili powder, garlic, salt, and black pepper. Add the flank steak and turn to coat. Let stand for 15 to 20 minutes while you prepare the remaining ingredients.
Add about 2 inches of neutral oil to a heavy-bottomed pot and heat to 350°F. Working in batches, fry the tortilla quarters for 1 to 2 minutes, turning as needed, until crisp and lightly golden. Transfer to a wire rack and season lightly with kosher salt while hot. Allow the oil to return to 350°F between batches.
Remove the steak from the marinade and discard the remaining marinade.
For the grill: Preheat to high heat. Grill the steak for approximately 4 to 5 minutes per side, or until it reaches your desired doneness.
For the Stovetop: Heat a cast-iron or heavy skillet over medium-high heat. Cook the steak for approximately 4 to 5 minutes per side, or until it reaches your desired doneness.
Transfer the steak to a cutting board and let rest for 5 to 10 minutes, then cut into small, bite-size cubes.
If using the skillet from the steak, carefully wipe out any excessively dark bits.
Add the corn to the hot skillet and spread it into an even layer. Cook over medium-high heat, stirring occasionally, until the moisture has evaporated, about 3 to 4 minutes.
Add the olive oil and continue cooking for another 2 to 4 minutes, allowing the corn to sit undisturbed periodically, until lightly charred in spots.
Heat the queso blanco in a small saucepan over low heat or in the microwave until hot, smooth, and pourable.
Arrange half of the fried tortilla chips on a large platter or sheet pan. Drizzle with half of the warm queso, then scatter half of the sliced steak and charred corn over the chips.
Add the remaining tortilla chips and top with the remaining queso, steak, and corn. Sprinkle evenly with the Cotija cheese, sliced jalapeño, cilantro, and elote seasoning.
Spoon the guacamole over the nachos in several generous dollops. Serve immediately while the chips, steak, corn, and queso are warm.

Video

Notes

Cooking Notes

Keep the frying oil at 350°F for crisp tortilla chips, and let the frozen corn lose its excess moisture before trying to char it.

Check the steak temperature. Flank steak cooks quickly, and timing will vary depending on thickness. An instant-read thermometer is the most reliable way to check doneness. The USDA recommends a minimum internal temperature of 145°F with a 3-minute rest for whole cuts of beef.

Tips for Best Results

Fry the tortillas in small batches so the oil temperature stays steady.
Give the corn direct contact with the hot skillet after its moisture evaporates so it develops browned edges.
Slice the steak into small bite-sized pieces after resting.
Assemble the nachos immediately before serving so the fresh-fried chips stay crisp.

How to Know It’s Ready

The tortilla chips should be crisp and lightly golden, the corn should have browned spots, and the steak should be cooked to your preferred doneness. The queso should be hot and pourable when you assemble the nachos.

Nutrition