Trash Can Nachos

3 garlic cloves, minced
2 tablespoons lime juice
1 teaspoon kosher salt
8 ounces skirt steak
2 tablespoons butter
1 tablespoon flour
1 cup whole milk
1 cup heavy cream
2 ounces grated mild cheddar cheese
2 ounces monterey jack cheese
2 ounces Oaxaca cheese
2 ounces asadero cheese
pinch cayenne
pinch cumin
1 tablespoon each minced pickled jalapenos
1 tablespoon pickled jalapeno juice
2 tablespoons pico de gallo
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
tortilla chips
Cotija cheese crumbled
1 red onion sliced
radish julienned
cilantro chopped
Mexican crema

Carne Asada:
Combine 2 cloves garlic, lime juice and salt; rub all over skirt steak and refrigerate 30 minutes.
Grill over high heat, turning, until charred, 6 to 8 minutes.
Let rest, then chop.

Super Melty Cheese (SMC):
Melt butter in a saucepan over medium heat; add flour and whisk until smooth and toasted, 5 minutes.
Whisk in milk and heavy cream; bring to a boil.
Add cheese.
Whisk until melted.
Stir in cayenne and cumin, jalapenos, juice and pico de gallo.
Remove from the heat and keep warm.

Black Beans:
Rinse 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 onion, 1 clove garlic, salt, and epazote or oregano.
Simmer until the beans are tender, about 1 hour, adding more water as needed.
If used discard the epazote.

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.

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, Cotija cheese, red onion, radish and cilantro; drizzle with Mexican crema.

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.

Guy’s American Kitchen & Bar
Owner Guy Fieri