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1
In a 9-by-13-inch glass or ceramic baking dish, whisk the cola with the green curry paste and sliced Fresno chiles.
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2
Add the flank steaks and turn to coat thoroughly.
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3
Let the steaks stand at room temperature for 15 minutes, turning occasionally.
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4
Light a grill or preheat a grill pan and oil the grate.
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5
Remove the flank steaks from the marinade and pat them dry.
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6
Brush the steaks with canola oil and season generously with salt and pepper.
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7
Grill over moderately high heat, turning once, until the steaks are medium-rare, about 8 minutes total.
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8
Transfer the steaks to a work surface and let rest for 10 minutes.
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9
Meanwhile, in a large skillet, heat the 1 tablespoon of canola oil.
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10
Add the salsa verde and bring to a simmer.
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11
Cook over moderate heat, stirring, until slightly reduced and thickened, about 4 minutes.
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12
Add the Fritos to the salsa and cook, stirring, until the chips are soft with some crunchy bits but not falling apart, about 2 minutes.
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13
Stir in 1/4 cup of the cilantro and transfer the chilaquiles to a platter.
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14
Thinly slice the steaks across the grain.
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15
Top the chilaquiles with the sliced steak and any accumulated meat juices.
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16
Scatter the avocados, Cotija cheese and remaining 1/4 cup of cilantro on top and serve immediately with lime wedges.
