Nachos with beef, black beans and cheese sauce

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Preparation:

Fried meat: Mix 2 finely chopped garlic cloves, 2 tablespoons lime juice, and a teaspoon of salt. Rub the mixture over the beef flank steaks and refrigerate for 30 minutes. Grill over high heat, turning occasionally, for 6-8 minutes. Let the meat cool, then cut into small pieces.

Cheese sauce: Melt 2 tablespoons (30 g) butter in a saucepan over medium heat; add 1 tablespoon flour and, without removing from the heat, cook, stirring, until smooth, 5 minutes. Pour in 1 cup each milk and heavy cream; bring to a simmer. Add 50 g each grated Cheddar, Monterey Jack, Oaxaca, and Asadero cheeses. Whisk until the cheeses are completely melted. Stir in a pinch each of cayenne and cumin, 1 tablespoon each of crushed pickled jalapeños and pepper marinade, and 2 tablespoons pico de gallo.

Black beans: Rinse 1 cup dry black beans, cover with water, and let sit overnight. Strain. Transfer the beans to a saucepan, cover with 2 inches of water, and bring to a boil; reduce heat. Add 1/2 cup chopped sweet onion, 1 minced garlic clove, 1/2 tablespoon coarse salt, and 1 sprig epazote (or 1 teaspoon dried Mexican oregano). Simmer for about 1 hour, until the beans are tender. Add more water if needed. Discard the epazote.

Make nachos with grilled meat, cheese sauce and black beans.

Place a layer of cheese sauce in a large container (a wide, 3-liter container with straight edges will do, or you can use a saucepan instead). Top with a layer of 120 grams of corn chips.

Then another layer of cheese. Then a layer of grilled meat and a layer of black beans. Top with a layer of pico de gallo sauce, shredded cheddar, sliced jalapeño, cotija cheese, sliced red onion, sliced radish, and finely chopped parsley; garnish with sour cream.

Repeat the layers 3 more times each. Place a large plate or round tray on top of the jar, turn the jar upside down along with the plate, and remove the jar. Serve with pico de gallo sauce, parsley, red onion and jalapeño pepper.

Ingredients:

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