Place your skirt steaks in an 8 quart Briner Bucket with one bottle Sweetwater Spice Tres Chiles Fajita Bath and one bottle full (2 cups) of water. Stir. Submerge and lock plate in place to keep the meat submerged. Marinate for 30-60 minutes.
To make the pico de gallo, combine all ingredients in a bowl and mix well. Store in the refrigerator.
To make the black bean purée, combine all ingredients in the Vitamix blender and blend until smooth. Transfer to Lodge cast iron skillet and cook to desired consistency. Place a lid on the skillet and remove from the heat.
To make the Super Melty Cheese, bring the half-and-half to a simmer in a Staub 4 Quart Dutch Oven. When the cream starts to simmer, add the cubed white Velveeta and stir until dissolved. When the Velveeta is melted, begin adding the shredded cheeses (white cheddar and smoked Gouda), one handful at a time, stirring constantly, adding the next addition of cheese only when the previous is fully melted. When all grated cheese is melted into the sauce, add the pickled jalapeño juice, Worcestershire and Cattleman’s Grill Pit Fire Hot Sauce. Keep the cheese warm over low heat.
Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling (diffuser/diffuser door removed) with GrillGrates in place directly over the fire box.
Remove the skirt steak from the marinade. Wipe off excess moisture from the surface with paper towels. Season the steaks with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning and Cattleman’s Grill Mexicano Seasoning.
Grill the skirt steaks on the GrillGrates, leaving the door open (the steaks are thin and will cook quickly). When you have nice grill marks on the first side, flip and continue cooking until the internal temperature reaches 130ºF. Remove from the grill. Place the diffuser/diffuser door back in place, and be sure the second shelf is in place inside the grill. Turn the grill temperature down to 425ºF.
Rest the steaks for a few minutes, then dice into small, 1/4” cubes. Toss the chopped steak in any juice that has collected on the cutting board.
To warm the nachos, first place 1 lb of tortilla chips on a sheet pan. Spread 8 oz grated sharp cheddar over the chips. Spoon the black bean purée over the chips. Ladle about half of the Super Melty Cheese over the chips. Disperse the chopped skirt steak over the chips, as well.
Place the sheet pan filled with nachos on the second shelf of the grill. Cook until the cheddar is melted, about 20 minutes.
To assemble the Trash Can Nachos you will need a large can (about 100 oz). Remove the top and bottom of the can, creating a cylinder that is open on top and bottom.
Place the can on a large plate or platter. Ladle enough cheese inside the can to cover the surface. Layer in the warm nachos using a spatula and gloved hands. After adding a layer of nachos, add a ladle of Super Melty Cheese, pico de Gallo and pickled jalapeños before adding another layer of chips. Repeat this process, pressing the nachos down in the can occasionally, until all the nachos are stacked in the can and the can is full. Top with sour cream.
Slowly and carefully wiggle and remove the can, lifting it to reveal the tower of Trash Can Nachos.