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1
Preheat the oven to 475 degrees F or preheat the broiler, with the rack positioned about 7 inches from the top of the oven or the heat source.
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2
Assemble the nachos: Arrange the chips on a 12 by 18-inch baking sheet or ovenproof platter.
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3
Top each chip with a layer of Monterey Jack, followed in order by the chiles, sirloin, and cheese blend.
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4
Bake the nachos for 5 to 7 minutes, or broil, until the cheese is soft and bubbly.
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5
Before serving, squeeze streaks of Avocado Crema and Chipotle Mayonnaise, to taste, over the nachos, if using, and garnish with lettuce and onions.
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6
In a small bowl, combine the salt, chile, cumin, garlic, cinnamon, and pepper.
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7
Rub the steak all over with the mix.
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8
Set aside at room temperature for 15 minutes.
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9
Heat a grill or the broiler until very hot.
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10
Rub the steak all over with the olive oil and soy sauce.
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11
Grill or broil the steak very close to the heat, about 3 minutes per side, until medium rare.
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12
Set aside for 10 minutes before slicing or dicing.
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13
Ease of Preparation: easy
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14
Puree all the ingredients in a food processor or blender.
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15
Funnel into a squeeze bottle.
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16
The mixture should be thin enough to streak easily.
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17
If not, add a few drips more lime juice or buttermilk.
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18
Plug the top of the nozzle with a toothpick and chill until read to use.
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19
The mixture will keep for 2 days refrigerated.
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20
Easy of preparation: easy
