These loaded Carne Asada Nachos are next-level comfort food. Imagine crispy tortilla chips drenched in warm, melty Oaxaca cheese fondue, topped with charred corn elote salsa, tender strips of citrus-marinated flank steak, and finished with creamy avocado crema, pickled onions, and fresh bursts of mango.
It is a feast that combines bold Mexican flavours and a fun, shareable twist—perfect for game day, casual entertaining, or when you just want to treat yourself. While carne asada is traditionally grilled, we are giving it a kitchen-friendly twist by searing the steak in a hot skillet—still juicy, flavorful, and beautifully caramelized.
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What is Carne Asada?
Carne asada translates to “grilled meat” in Spanish. Traditionally, it refers to marinated beef (usually flank or skirt steak) that has been grilled over high heat for a delicious, charred exterior and juicy center. It is a staple in Mexican and Latin American cuisine, often served with tortillas, rice, or as a topping for tacos, fries, or nachos. In this version, we are using a hot pan to achieve that caramelized sear, making it easy to cook indoors without sacrificing flavour.
Ingredients
Carne Asada Steak
- Flank steak
- Orange
- Lime
- Soy sauce
- Olive oil
- Garlic cloves
- Adobo
- Smoked paprika
- Salt and black pepper
Elote Salsa
- Avocado oil
- Corn
- mayonnaise
- Cotija cheese
- Jalapeño
- Cilantro
- Lime
- Chili powder
- Salt
Oaxaca Cheese Fondue
- Butter
- Flour
- Whole milk
- Queso Oaxaca (or mozzarella)
- Nutmeg
- Salt
Avocado Crema
- Avocado
- Sour cream
- Lime juice
- Garlic clove
- Salt
For Assembly
- Tortilla chips
- Red onion
- Fresh cilantro
- Lime
Optional Toppings
- Roasted red peppers
- Radishes
- Ripe mango
Instructions
Marinate the Steak
Score one side of the flank steak in a diamond pattern (¼-inch deep cuts about 1 inch apart).
In a bowl, whisk together orange juice, lime juice, soy sauce, olive oil, garlic, chipotle, smoked paprika, salt, and pepper.
Place the steak in a resealable bag or shallow dish, pour in the marinade, and refrigerate for 30 minutes to 2 hours, turning occasionally.
Make the Elote Salsa
Heat avocado oil in a large skillet over high heat. Add corn kernels and cook, stirring occasionally, until charred (about 5–7 minutes).
In a bowl, whisk together mayo, lime juice, chili powder, and salt. Stir in the charred corn, jalapeño, cotija, and cilantro. Set aside.
Prepare the Avocado Crema
Blend avocado, sour cream, lime juice, garlic, and salt until smooth. If too thick, add a splash of water until it reaches a creamy, consistency.
Make the Oaxaca Fondue
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk. Simmer, whisking, until thickened.
Add a pinch of nutmeg and salt, then stir in the cheese until fully melted and smooth. Keep warm on low heat.
Cook the Carne Asada
Remove steak from the marinade and pat dry. Heat a skillet or grill pan over high heat.
Sear the steak for 3–4 minutes per side until nicely browned and to your liking. Let the meat rest for 5 minutes. Slice thinly against the grain, then cut into small pieces.
Assemble the Nachos
Building great nachos is all about even distribution so that every chip gets love. Here is the method:
1. Base Layer: Spread half of the tortilla chips on a large baking sheet pan or oval roaster (line with parchment paper for easy cleanup)
2. Cheese Fondue: Drizzle half the Oaxaca fondue over the chips.
3. Veggie Layer: Add half of the roasted red peppers and spoon over half of the elote salsa.
4. Repeat: Repeat steps 1-3.
5. Broil: Place under the broiler for 2–3 minutes until edges are golden and cheese is bubbling.
6. Top It Off: Add carne asada pieces, avocado crema, pickled radishes, diced mango, pickled red onions, extra cilantro, hot sauce or your favorite toppings. Plus, serve extras on the side.
Serve hot with lime wedges on the side and watch them disappear fast.
Chef’s Tips
- Layering is key:
Build your nachos in layers on a sheet pan—chips, cheese fondue, toppings—then repeat. This ensures every chip gets love and you avoid a soggy pile in the center. - Choose sturdy chips:
Whether store-bought or homemade, go for thick, sturdy corn tortillas. Flimsy chips can get soggy or break under the weight of the toppings. - Use a broiler for that golden finish:
After layering, pop the nachos under the broiler for 2–3 minutes to melt the cheese and crisp the chips. Keep a close eye so nothing burns. - Rest and slice the steak properly:
After cooking, let the carne asada rest for 5 minutes. Then slice thinly against the grain to keep it tender. - Prep ahead:
Make the elote salsa, avocado crema, and cheese fondue in advance—then just cook the steak and assemble when ready to serve. - Do not overload the chips:
It is tempting to pile on everything, but balance is better. Save some crema, cilantro, and lime wedges for a fresh finish after baking.
Love this carne asada nachos recipe? Try these next:
Chili cheese nachos, chilaquiles with eggs, a loaded nacho platter with guac and fresh Pico de Gallo, and spicy guacamole with roasted garlic and jalapeños.
Equipment used in the making of this Carne Asada Nachos with Elote Salsa & Oaxaca Fondue recipe: Hestan Culinary: Provisions Large Clad Oval Roaster, ProBond Clad Stainless Steel 11” Skillet, 3-quart saucepan Provisions Stainless Steel Mixing Bowl, French Whisk OvenBond Tri-ply Stainless Steel Sheet Pan and Square Baking Pan
Save 20% off Hestan Culinary by using code ZIMMY20 + our affiliate links. (Offer not available during promotional periods) Proud Hestan Culinary Ambassador. The opinions in this post are my own.
📖 Recipe
Carne Asada Nachos with Elote Salsa & Oaxaca Fondue
Ingredients
Carne Asada Steak
- 1 lb flank steak
- Juice of 1 orange
- Juice of 1 lime
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 chipotle in adobo minced
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
Elote Salsa
- 2 tablespoons avocado oil
- 2 ears fresh corn or 1½ cups frozen corn
- ¼ cup mayo
- ¼ cup crumbled cotija cheese
- 1 jalapeño finely chopped
- 2 tablespoons chopped cilantro
- Juice of ½ lime
- Chili powder and salt to taste
Oaxaca Cheese Fondue
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup warm whole milk
- 1½ cups shredded Queso Oaxaca or mozzarella
- Pinch of nutmeg
- Salt to taste
Avocado Crema
- 1 ripe avocado
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 small garlic clove
- Salt to taste
- Optional: 1 tablespoon water to thin, if needed
For Assembly
- 1 bag of tortilla chips
- 1 red onion thinly sliced (and pickled, optional)
- Extra fresh cilantro leaves
- Lime wedges
Optional Toppings
- ½ cup roasted red peppers diced
- ½ cup quick-pickled radishes thinly sliced
- ½ cup diced ripe mango
Instructions
Marinate the Steak
- Score one side of the flank steak in a diamond pattern (¼-inch deep cuts about 1 inch apart).
- In a bowl, whisk together orange juice, lime juice, soy sauce, olive oil, garlic, chipotle, smoked paprika, salt, and pepper.
- Place the steak in a resealable bag or shallow dish, pour in the marinade, and refrigerate for 30 minutes to 2 hours, turning occasionally.
Make the Elote Salsa
- Heat avocado oil in a large skillet over high heat. Add corn kernels and cook, stirring occasionally, until charred (about 5–7 minutes).
- In a bowl, whisk together mayo, lime juice, chili powder, and salt. Stir in the charred corn, jalapeño, cotija, and cilantro. Set aside.
Prepare the Avocado Crema
- Blend avocado, sour cream, lime juice, garlic, and salt until smooth. If too thick, add a splash of water until it reaches a creamy, consistency.
Make the Oaxaca Fondue
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk. Simmer, whisking, until thickened.
- Add a pinch of nutmeg and salt, then stir in the cheese until fully melted and smooth. Keep warm on low heat.
Cook the Carne Asada
- Remove steak from the marinade and pat dry. Heat a skillet or grill pan over high heat. Sear the steak for 3–4 minutes per side until nicely browned and to your liking. Let the meat rest for 5 minutes. Slice thinly against the grain, then cut into small pieces.
Assemble the Nachos
- Building great nachos is all about even distribution so that every chip gets love. Here is the method:
- 1. Base Layer: Spread half of the tortilla chips on a large baking sheet pan or oval roaster (line with parchment paper for easy cleanup)
- 2. Cheese Fondue: Drizzle half the Oaxaca fondue over the chips.
- 3. Veggie Layer: Add half of the roasted red peppers and spoon over half of the elote salsa.
- 4. Repeat: Repeat steps 1-3.
- 5. Broil: Place under the broiler for 2–3 minutes until edges are golden and cheese is bubbling.
- 6. Top It Off: Add carne asada pieces, avocado crema, pickled radishes, diced mango, pickled red onions, extra cilantro, hot sauce or your favorite toppings. Plus, serve extras on the side.
- Serve hot with lime wedges on the side and watch them disappear fast.
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