3 garlic cloves, chopped
2 limes, zest and juice
1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon dried oregano
2 jalapeno peppers, rough chopped
1/3 cup tequila
1/4 cup canola or olive oil
1 lb. flank steak
6 oz. tortilla chips
1 1/2 cups cheddar cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
1 large tomato, chopped and juiced
1 red bell pepper, diced
2 jalapeno peppers, diced
1/2 small red onion, diced
4 avocados, seed removed, diced
1/4 cup cilantro, chopped
Salt and Pepper, to taste
Preheat oven to 400 degrees F.
Place the garlic and the next 7 ingredients (through the oil) in a large, resealable bag with steak, salt and pepper. Toss to coat. Place in the refrigerator to marinade 4 hours or up to overnight.
Cook the steak to your desired doneness in a skillet, in the oven or on the grill. Allow the steak to rest for 5-8 minutes; slice very thinly across the grain.
For the nachos, spread the tortilla chips out on a large baking sheet. Evenly cover with the cheeses, tomatoes, peppers and onion. Bake for 6-8 minutes until the cheese melts and the vegetables slightly soften. Top with steak, avocado and cilantro. Serve immediately.