Ingredients: * 1 pound of skirt or flap steak, cut into bite-sized pieces * 1/4 cup of soy sauce * 1/4 cup of cola * 2 tablespoons of chipotle paste * 1/4 cup of chopped cilantro, divided * Juice of 1 lime, divided * Juice of 1 orange, divided * 2 tablespoons of oil, divided * Salt, to taste * 1 pound of shrimp, peeled, deveined and de-tailed * 2 tablespoons of achiote paste * 1 bag of tortilla chips * 2 cups of nacho cheese sauce * Optional toppings: sour cream, salsa, guacamole, jalapeños, etc Instructions: 1 In a large bowl, whisk together the soy sauce, cola, chipotle paste, 2 tablespoons of cilantro, half of the lime juice, half of the orange juice, 1 tablespoon of oil and salt Add the steak pieces and toss to coat Cover and refrigerate for at least 4 hours or overnight 2 In another bowl, whisk together the achiote paste, the remaining cilantro, lime juice, orange juice, oil and salt Add the shrimp and toss to coat

Cover and refrigerate for 15 minutes 3 Preheat your grill to high heat (around 400°F) Grill the steak pieces for about 4 minutes per side or until your desired doneness Transfer to a cutting board and let rest for 10 minutes Cut into smaller pieces if needed 4 Place a cast iron skillet or plancha over the fire Drizzle some oil and add the shrimp Cook for 2-3 minutes or until opaque and curled Remove from heat and set aside 5 In a small saucepan over low heat, warm up the nacho cheese sauce until smooth and bubbly 6 On a large platter or baking sheet, spread out the tortilla chips in an even layer Drizzle half of the cheese sauce over the chips Top with half of the steak and shrimp Repeat with another layer of chips, cheese sauce, steak and shrimp 7 Sprinkle some salt over the nachos and garnish with your favorite toppings Serve hot with Lemonade and enjoy!