Chilaquiles with Skirt Steak and Fried Eggs

Yamilette González
If you and your family are hardcore fans of chilaquiles, then you simply cannot miss this recipe! Made with fried tortilla chips, best known as totopos, and coated in a spicy guajillo sauce, these crunchy chilaquiles are served with juicy skirt steak strips and fried eggs for a filling breakfast or dinner no one can resist!
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Ingredients
8
Portions
  • some vegetable oil
  • 1 kilo skirt steak, marinated
  • 4 eggs
  • 3 cloves garlic, for the sauce
  • 1 white onion, cut into quarters, for the sauce
  • 2 tomatillos, cut into quarters, for the sauce
  • 8 tomatoes, cut into quarters, for the sauce
  • 9 guajillo chiles, charred and seeded, for the sauce
  • 2 árbol chiles, charred and seeded, for the sauce
  • 1/4 cups fresh cilantro, with roots, for the sauce
  • 4 leaves epazote, for the sauce
  • 3/4 cups chicken broth, for the sauce
  • 1 teaspoon allspice berry, for the sauce
  • salt
  • 500 grams tortilla chips
  • 1/4 red onions, sliced
  • 1/2 cups queso fresco, crumbled
  • 1/2 cups tomato, cut into cubes, seeded
  • 2 radishes, cut into slices
  • 2 serrano chiles, cut into slices
  • sour cream
  • avocado, fanned
  • fresh cilantro, cut into sprigs and chopped, for serving
Preparation
25 mins
30 mins
Easy
  • Heat a grill over high heat with a tablespoon of oil. Cook skirt steak to the desired doneness. Remove and cut into strips using a knife. Set aside.
  • Heat a bit of oil in a skillet over medium heat. Fry eggs without breaking the yolks. Season. Set aside.
  • For the sauce: Heat two tablespoons of oil in a pot over medium heat. Cook garlic and onion until golden brown. Add tomatillo and tomato. Cook until they fall apart almost completely.
  • Add chiles and cook for some minutes. Add cilantro, epazote, chicken broth, allspice, and season with salt. Cook until liquid reduces by half. Cool. Transfer sauce to a blender and blend until smooth. Strain and set aside.
  • For assembling the chilaquiles with skirt steak and egg: In a container or baking sheet, place corn totopos. Spoon over guajillo sauce. Add cream. Arrange skirt steak strips and fried eggs.
  • Serve right away topped with red onion, queso fresco, tomato, radish, serrano chile round slices, fanned avocado, and chopped cilantro.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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