Chilaquiles with a Roasted Habanero Salsa

INGREDIENTS :

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• 1 packet Nacho Triangle
• 1/2 kg tomatoes
• 1 onion
• 2 garlic cloves
• 1/4 cup La Costena Red Habanero Hot Sauce
• 1/2 kg flank steak
• Taco Seasoning
• 2 cups water
• Oil for frying
• FOR THE GARNISH:
• 1/2 red onion, sliced
• 1/2 cup feta cheese, grated
• 2 habanero chillies, sliced

DIRECTIONS:

1. Season flank steak with Taco spice. Set aside.
2. Roast the tomatoes, onion and garlic on a griddle.
3. Place all roasted ingredients in the blender.  Add the habanero salsa, a pinch of taco mix (remember the nachos have salt already) and the water. Liquidize. 
4. Pour the mix in a preheated pan with oil and fry. Set aside but keep hot. Salsa should be slightly runny and not too thick.
5. Grill the meat to desired taste. Let it rest and then slice.
6. Add the nacho chips to the salsa and coat evenly. Serve on a plate with the flank steak strips. Garnish with the feta cheese, red onions and sliced habanero peppers.
7. Serve with Whole Bayo Beans on the side.
8. Place the bottle of habanero salsa on the table in case one of your guests wants more heat!

Buen Provecho!