Spruce up your day with a warm plate of an Eagles Rest favorite, Noji's Nachos.
Nojahboi and BadBoy were cold to the bone after a recent low pressure movement in the PNW. With thoughts of the Mexican riviera on the forefront of their minds, Noji's Nachos sprang to life.
Ingredients:
1 bag corn tortilla chips (preferably Juanita's or La Cocina de Josefina)
1 pound shredded sharp cheddar cheese
1-2lbs thin skirt steak
1 sweet onion
5-10 mushrooms
4-20 minced garlic cloves
Cilantro
Sour cream
Salsa
1 Lime
1 Haas Avocado
3 vine tomatoes
Find a nice open work area, as Noji's Nachos need air to breathe. Take a few deep breathes and channel your inner nacho passion to you're relaxed bodily appendages. Let us begin...
Chop up half a sweet onion. Along with the minced garlic add sweet onion to a sauté pan; begin to caramelize. Add mushrooms and some spices to your liking (chili powder, cayenne pepper, salt and we used Peruvian BBQ spices). Turn oven to 420 degrees. Place 3/4 bag of chips onto a cooking sheet and warm for 5ish minutes in the oven. During this time we created a simple yet delicious batch of BadBoyGuac, a fantastic guacamole to be discussed in a later post. Take out preheated chips and drizzle the onion/garlic/mushroom sauté evenly on top. Add 2-3 cups of shredded cheese to the chips, taking time to coach and love every chip on its journey to becoming an illustrious nacho. Place cooking sheet back in the oven for 6ish minutes.
The skirt steak should be marinating for at least and hour before preparation. On a plate add olive oil, lime juice, and Montreal steak seasoning. Slather steak and leave it to marinade. While nachos are on the final baking phase, sear steak to a med-rare temp. This may only take upwards of 20 seconds depending on thickness of steak. Slice against the meats grain and wait for nachos.
When the cheese has melted and nachos look cute enough to eat, take them out of the oven. Plate nachos. Add sour cream, salsa, and guacamole as preferred. Place thin strips of steak to the top and voila! Noji's Nachos.
Serve with an ice cold Rainier Beer and a wedge of lime.