Contigo® Skirt Steak Chicharrones Nachos


  1. Deep fry pork rind pellets in 350 degree fryer, placing a second basket on top of the first to ensure they are totally submerged. Cook until the pork rinds are no longer bubbling. Season with salt and ground cumin.
  2. Grill outside skirt steak to medium rare. Rest 10 minutes before slicing.
  3. Thinly slice skirt steak across the grain.
  4. Plate fried pork rinds with jalapeno cheese sauce on top, then add skirt steak and all other toppings over the pork rinds.
  5. Serve with a margarita on the rocks!


  • 2 oz Smithfield® Pork Rind Pellets
  • 4 oz Contigo® Outside Skirt Steak
  • 1/2 tsp Magellan® Cumin, ground
  • 1/2 tsp Morton® Kosher salt
  • 3 fl oz Contigo® jalapeno cheese sauce
  • 2 oz Contigo® Salsa, Fire Roasted
  • 10 slices Roma® Nacho Sliced Jalapenos
  • 1 oz Nature's Best Dairy® Sour Cream
  • 2 oz Simplot® Extreme Supreme Guacamole
  • 1 oz Contigo® Queso Oaxaca Cotija