I am totally justified in eating these nachos. Let me tell you why.
Last weekend I did my weekly outdoor workout in Central Park which is led by my friend and trainer, Nerijus, of TrainP3 (amazing workout, by they way!). After that, I braved my allergies and proceeded to hang out in Sheep Meadow for a while. Somehow our workout seemed to continue with some partner acrobatics, deep stretches and backbending action taking place in the middle of the meadow. I was super excited to have my first "flying" experience in parter acro, which is basically where someone bases you and you do all the cool stuff ever while being supported by their legs and sometimes their hands. It's so much harder than I thought! Then the surprise rains came and I finally made my way home.
These nachos are totally acceptable to eat when all that working out is over and done with. I mean, I definitely already burned off these calories, right? I know tortillas aren't the healthiest option, but I have an addiction to Tostitos Hint of Lime and I needed my fix, so there's that. I topped the tortillas with flank steak that I made in the slow cooker, and avocado and greek yogurt (because sometimes you can't make it to the grocery store to purchase sour cream). This combination was heavenly and I may have possibly eaten these nachos every day since. I'm going to need an intervention.
Carne Asada Nachos
slightly adapted from I Wash, You Dry
- 2 lbs. flank steak
- 2 tsp chili powder
- 1 tsp cumin
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and diced
- tortilla chips
- shredded cheese
- Greek yogurt or sour cream
1) In a small bowl, combine the spices (chili powder, cumin, onion powder, garlic powder, cayenne pepper, salt and black pepper).
2) Rub the spices all over the flank steak. Place the steak in the slow cooker.
3) Add in the diced onion, bell peppers, and jalapeño. Cover the slow cooker and cook on low for 6-8 hours.
4) Once the meat is done, use two forks to shred the steak.
5) Place as many tortilla chips as desired on a plate. Top with warm, shredded carne asada. Sprinkle on the cheese, then add the avocado, and Greek yogurt or sour cream.