Trash Can Nachos

Ingredients:

Carne Asada

2 minced garlic cloves

2 tablespoons lime juice

1 teaspoon kosher salt

8 ounces skirt steak

Super Melty Cheese (SMC)

2 tablespoons butter

1 tablespoon flour

1 cup whole milk

1 cup heavy cream

2 ounces grated mild cheddar

2 ounces monterey jack

2 ounces Oaxaca cheese

2 ounces asadero cheese

2 ouncescayenne

2 ounces cumin

1 tablespoon minced pickled jalapenos

1 tablespoon pickled jalapeno juice

2 tablespoons pico de gallo.

Black Beans

1 cup dried black beans

1/2 cup minced sweet onion

1 clove minced garlic

1/2 tablespoon kosher salt

1 sprig epazote (or 1 teaspoon dried Mexican oregano)

Other

Torilla chips

pico de gallo

sliced jalapeno

crumbled Cotija cheese

sliced red onion

julienned radish

chopped cilantro

Mexican crema

Directions:

1. Combine 2 minced garlic cloves, 2 tablespoons lime juice and 1 teaspoon kosher salt; rub all over skirt steak and refrigerate 30 minutes.

2. Grill over high heat, turning, until charred, 6 to 8 minutes. Let rest, then chop.

3. Super Melty Cheese (SMC): Melt 2 tablespoons butter in a saucepan over medium heat; add 1 tablespoon flour and whisk until smooth and toasted, 5 minutes. Whisk in 1 cup each whole milk and heavy cream; bring to a boil. Add 2 ounces each grated mild cheddar, monterey jack, Oaxaca and asadero cheese. Whisk until melted. Stir in a pinch each of cayenne and cumin, 1 tablespoon each minced pickled jalapenos and pickled jalapeno juice and 2 tablespoons pico de gallo. Remove from the heat and keep warm.

4. Black Beans: Rinse 1 cup dried black beans, then soak in water overnight; drain. Transfer to a saucepan, cover with water by 2 inches and bring to a boil; reduce to a simmer. Add 1/2 cup minced sweet onion, 1 clove minced garlic, 1/2 tablespoon kosher salt and 1 sprig epazote (or 1 teaspoon dried Mexican oregano). Simmer until the beans are tender, about 1 hour, adding more water as needed. Discard the epazote.

5. Make the carne asada, super melty cheese (SMC) and black beans (see above).

6. Spoon some of the SMC in a large tin can (an empty 110-ounce can works well, or you can use a pot or a metal bucket). Layer 1/4 pound tortilla chips one-quarter of the way up.

7. Spoon more SMC over the chips, then sprinkle with a layer each of carne asada and black beans. Sprinkle with pico de gallo, shredded cheddar, sliced jalapeno, crumbled Cotija cheese, sliced red onion, julienned radish and chopped cilantro; drizzle with Mexican crema.

8. Repeat to make 3 more layers of chips, SMC, meat, beans and toppings. Place a large round platter or tray on top of the nachos; invert onto the platter and remove the can. Garnish with more pico de gallo, cilantro, red onion and jalapeno.