Restaurants›Brigantine Seafood & Oyster Bar›Skirt Steak Chilaquiles Recipe

Skirt Steak Chilaquiles Recipe

Inspired by Brigantine Seafood & Oyster Bar
Time45m
Serves4

Diced skirt steak, hand cut tortilla chips tossed in guajillo-roasted chile sauce, topped with scrambled eggs, sour cream, salsa fresca & cotija cheese

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Ingredients

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Main Ingredients

Method

Preparation

1

Prepare the Skirt Steak

Season the skirt steak with salt and pepper. In a skillet over medium-high heat, add vegetable oil and sear the skirt steak for about 4-5 minutes on each side or until desired doneness. Remove from heat and let it rest before dicing.

2

Make the Tortilla Chips

Cut corn tortillas into triangles. In the same skillet, add more oil if necessary and fry the tortilla triangles until golden and crispy. Drain on paper towels.

3

Prepare the Guajillo Sauce

Toast guajillo chiles in a dry skillet until fragrant. Remove stems and seeds, then place them in a blender with 2 cups of water. Blend until smooth. Strain through a fine sieve if desired for a smoother sauce.

4

Scramble the Eggs

In a bowl, whisk the eggs and season with salt. In a clean skillet, scramble the eggs over medium heat until just set.

Assembly

5

Combine Ingredients

In a large bowl, toss the tortilla chips with the guajillo sauce until well-coated. Add the diced skirt steak and gently mix.

6

Serve

Plate the chilaquiles mixture and top with scrambled eggs, a dollop of sour cream, salsa fresca, and sprinkle with cotija cheese. Serve immediately.