Flavor-packed and perfectly compact, these little volances nachos make for a filling snack to share, but they can be put to use as the beloved appetizer at a casual get-together. Created with bright and refreshing flavors from Roma tomatoes, fresh jalapeños, garlic, and Mexican beer, these tiny one-biters carry a little gutsiness from the tender slivers of sirloin steak and rich guacamole. Charring the vegetables in the salsa molcajete plus freshly grilled carne asada gives off a scent of summer. With just five steps, these volcanes nachos are perfect for casual cooks and interested culinarians alike.
recipe 
yields
8–12 Volcanes
1 pound tomatillos husks removed, washed
1 pound Roma tomatoes
1 pound white onions sliced into 1-inch-thick rings
½ pound fresh jalapeños
10 garlic cloves
1 tablespoon salt
2 jalapeños stemmed seeded and roughly chopped
6 garlic cloves
1 pound white onions peeled and chopped
2 tablespoons salt
1 teaspoon freshly ground black pepper
6 ounces Mexican beer
4 ounces water
1 (2-3 pound) top sirloin
2 firm-ripe avocados halved, pitted and peeled
½ cup diced Roma tomatoes
¼ cup diced white onion
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh jalapeño
1 package tostadas
½ cup Oaxaca cheese shredded by hand
Cilantro for garnish
For the salsa molcajete:
For the carne asada:
For the guacamole:
For assembling:
steps
Make the salsa molcajete:
- Preheat oven to 350 degrees. Heat grill to 375 degrees (medium-high heat) and char tomatillos, tomatoes, onions, and jalapeños, then place in an oven-safe pan and cover ¾ the way with water. Cover with foil and roast in oven for 30 minutes.
- Carefully transfer contents from roasting pan to a blender and blend until chunky. Add garlic and salt and continue to blend. Transfer to a bowl and set aside.
Make the carne asada:
- In a blender, combine first seven ingredients and puree until smooth. Pour over sirloin and marinate in refrigerator for 3 to 4 hours. Heat grill to 375 degrees (medium-high heat) and grill meat for 6 to 8 minutes per side for medium.
- While steak cooks, make the guacamole: In a bowl, mash avocado, then stir in remaining ingredients. Add salt to taste, cover, and set aside.
- To assemble: After steak has rested for 5 minutes, slice very thin and set aside. Place tostadas on a sheet tray and layer with steak and cheese, then broil until cheese has melted. Move to a serving platter and garnish with salsa, guacamole, and cilantro.
Date Published: 08.23.17
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Recipe By
Recipe by Johnny Hernandez of La Gloria in San Antonio, Texas
