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Petty Cash Taqueria Steak and Egg Nachos Recipe
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Petty Cash Taqueria Steak and Egg Nachos Recipe

Petty Cash Taqueria's Steak and Egg Nachos are a bold, flavorful dish featuring tender grilled steak, crispy tortilla chips, melted cheese, and a perfectly fried egg, combining comfort and indulgence in every bite. Make our Petty Cash Taqueria Steak and Egg Nachos Recipe at home. With our Secret Restaurant Recipe your Steak and Egg Nachos will taste just like Petty Cash Taqueria.
Prep Time45 minutes
Active Time10 minutes
Marinating Time1 hour
Course: Appetizer, Breakfast, Party Recipe
Cuisine: American, Mexican, TexMex
Keyword: Avocado, Beef, Mexican, Mexican Restaurant-Style Recipes, Nachos, Salsa, Steak, Tex-Mex
Yield: 1 Breakfast Appetizer Platter

Ingredients

  • 1 pound Skirt Steak or Flank Steak
  • Tortilla Chips thick and sturdy, ideally freshly made or high-quality store-bought
  • 2 cups shredded Cheddar Cheese, Monterey Jack Cheese or Oaxaca Cheese
  • 2 - 3 large Eggs
  • 1 ripe Avocado
  • 1 cup Pico de Gallo or Salsa store bought or homemade, of choice
  • 1/4 cup Sour Cream or Crema
  • 1 Jalapeño thinly sliced
  • Salt and freshly ground Black Pepper to taste
  • Fresh Cilantro chopped, to garnish
  • Hot Sauce store bought or homemade, of choice, to serve

Petty Cash Taqueria Marinade for Steak

  • 2 tablespoons Olive Oil
  • 2 tablespoons freshly squeezed Lime Juice
  • 2 cloves Garlic peeled and minced
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked Paprika
  • Salt and freshly ground Black Pepper to taste

Instructions

  • In a medium bowl, combine all marinade ingredients - olive oil, lime juice, garlic, cumin, paprika, salt and pepper. Mix well.
  • Place steak in a large shallow bowl.
  • Pour marinade over steak. Turn to make sure all sides are covered.
  • Place in refrigerator to marinate for 30 minutes to 1 hour.
  • Heat a grill or skillet over high heat.
  • Remove steak from marinade, allowing excess to drip off, and place on grill or skillet. Cook 3 - 5 minutes per side for medium rare.
  • Remove and let set for 5 minutes before slicing thinly against the grain. Set aside and keep warm.
  • Discard marinade.
  • Set oven to broil.
  • Spread tortilla chips on a large baking sheet or oven-safe platter.
  • Sprinkle shredded cheese generously over the chips.
  • Place in oven and broil for 1 - 2 minutes, just until the cheese melts.
  • Remove from oven and set aside briefly.
  • Fry eggs sunny-side-up or over-easy in a nonstick skillet. (The runny yolks add richness to the nachos.)
  • Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
  • Pull the two halves of the avocado apart and remove the pit with a spoon.
  • Use the spoon to scoop the avocado out of the skin.
  • Slice or mash avocado.
  • Layer steak slices over melted cheese and chips.
  • Top with pico de gallo, avocado slices or mash, sour cream and jalapeño slices. Gently place fried eggs on top.
  • Salt and pepper, to taste
  • Add a sprinkle of fresh cilantro.
  • Drizzle hot sauce over top.
  • Serve immediately hot while the cheese is gooey, and the steak and eggs are warm.

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