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| Recipe from: blogchef Picture: Bobby |
Carne
Asada Totchos
“This recipe
for carne asada totchos will allow you to really step up your nacho game for
parties”. Bobby
Ingredients:
1 (30 ounce)
bag frozen tater tots
2 cups
shredded Mexican cheese blend
Guacamole
Pico de gallo
Carne Asada steak-
1.5 Lbs.
Flank Steak or Flap Meat
¼ Cup Red
Wine Vinegar
¼ Cup Water
2 Tablespoons
Vegetable Oil
2 Tablespoons
Lime Juice
2 Tablespoons
Orange Juice
2 Tablespoons
Chopped Cilantro
1 Tablespoon
Minced Garlic
¾ Tablespoons
Garlic Salt
½ Tablespoon
White Pepper
½ Tablespoon
Cumin
½ Tablespoon
Chili Powder
½ Tablespoon
Mexican Oregano
⅛ Ground
Cloves
1 Orange
(Sliced)
Chipotle
Aioli-
6 tablespoons
mayonnaise
2 teaspoons
chopped chipotle chiles in adobo
2 Tablespoons
chopped fresh cilantro
1 teaspoon
minced garlic
1/2 teaspoon
cumin
4 teaspoons
fresh lime juice
salt and
pepper, to taste
Directions:
Add all of
the ingredients for the carne asada except for the steak and orange slices to a
medium sized bowl and mix well.
Pour the
mixture into a ziplock bag.
Add the steak
and shake to coat with the marinade.
Add the
orange slices directly to the meat, half on the top and half on the bottom.
Seal the bag
and refrigerate 6 hours or overnight.
Before
grilling remove from the refrigerator up to an hour in advance.
Preheat the
grill to medium high heat.
Place the
steak directly on to a greased grill grate for 10 minutes.
Flip and
grill for an additional 7-8 minutes until the steak has reached your desired
doneness.
Let rest for
10 minutes before serving.
Slice into bite sized pieces.
Combine all
of the ingredients for the chipotle aioli in a blender and process until
smooth.
Cook the
tater tots according to package directions on a baking sheet.
Remove from
the oven and top with shredded Mexican cheese blend.
Return to the
oven and bake until the cheese has melted.
Top tater
tots with carne asada, chipotle aioli, pico de gallo, and guacamole.
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