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An oval platter of Carne Asada Nachos with Elote Salsa & Oaxaca Fondue served with extra steak.

Carne Asada Nachos with Elote Salsa & Oaxaca Fondue

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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Prep Time 30 minutes
Cook Time 20 minutes
Marinating time: 30 minutes to 2 hours 30 minutes
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine Mexican
Servings 6

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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