I found this recipe last month here and tucked it away, finally to pull it out for dinner this week. We ran into a bit of a snag with losing power this morning so I brought the crockpot to work with me to be sure it would at least cook and with power returning in the afternoon, I was able to finish making this meal for the family and I'm so glad I did!! The original recipe called for flank steak but it was $13 a pound when I went to the store and decided to totally skip that and I got a couple of little chuck steaks instead. I ended up shredding the meat instead of slicing it and it was some of the best meat we've had in the crockpot!! SO tender and yummy!! This one is for sure a keeper!! It will serve 4.
Crockpot Carne Asada Nachos
1.5 pound chuck steak (original recipe called for flank steak)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
In a small bowl, combine the salt, pepper, paprika, onion powder, garlic powder, chili powder and cumin. Whisk it together to create a rub, then evenly pat it all over both sides of the flank steak. Heat a large skillet over high heat and add olive oil. Add the flank steak and sear it on both sides until it is golden brown, about 2 minutes per side. Remove the steak and place it in the crockpot. Cover it with beer, then cover the pot and cook the steak on low for 6 hours.
After 6 hours, remove the steak from the liquid and place it on a cutting board to rest for 15 minutes. Slice against the grain, cutting it into thin strips - it may be tender from the crockpot and fall apart, and that is fine.
In a small bowl, mash the avocado with the lime juice, half of the cilantro and a pinch of salt. Set it aside.
Layer the chips on a baking sheet or dish. Cover them with half of the cheese, then add the corn and the steak. Add the rest of the cheese. Turn the broiler in your oven to high, and place the nachos underneath, cooking only until the cheese is golden and bubbly, about 2 to 3 minutes. Remove the nachos and immediately cover them with the tomatoes, guac, sour cream and remaining cilantro. Serve!