Steak Chilaquiles Recipe

Prepare tortillas

Stack tortillas and cut into 1-inch wedges (like chips). Pat dry with paper towels to remove excess moisture.

Heat a deep skillet or a heavy-bottomed pot over medium-high heat and add vegetable oil. Heat oil to 350°F (175°C) or until a small tortilla piece sizzles and browns in about 30 seconds.

In batches (do not overcrowd), fry tortilla wedges 1 to 2 minutes per batch, stirring and flipping with a slotted spoon, until crisp and golden. Remove to a paper-towel-lined baking sheet and immediately season lightly with fine salt. Repeat with remaining tortillas. Let chips cool; they will stay crisp.

If making salsa verde: Place tomatillos, jalapeño (stem removed), quartered onion, and garlic cloves on a rimmed baking sheet or skillet. Roast under a broiler or in a 450°F (230°C) oven for 8–12 minutes, turning once, until charred and softened. For salsa roja substitute 4 ripe tomatoes for tomatillos and roast similarly; add 1 small chipotle or 1/2 tsp smoked paprika for depth if desired.

Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, water (if needed), and coarse salt. Pulse until mostly smooth but still slightly chunky. Taste and adjust salt or lime. If salsa is very hot, cool slightly before tossing with chips.

Pat steak dry with paper towels. In a small bowl whisk olive oil, lime juice, ground cumin, kosher salt, and black pepper. Rub marinade over both sides of the steak and let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Preheat a grill or cast-iron skillet to high heat until very hot. Grill or sear steak 3–5 minutes per side for medium-rare (time depends on thickness). Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Remove steak and let rest 5–7 minutes, then slice thinly against the grain into strips.

While steak rests, cook eggs to preference. For runny yolks: heat a nonstick skillet over medium-low, add 1 tsp oil or butter, crack eggs and cook 2–3 minutes until whites set but yolks still soft (or baste with a spoon for even cooking). For over-easy/over-medium flip gently and cook an additional 20–60 seconds depending on desired doneness.

Warm the salsa briefly if desired: place salsa in a small saucepan over medium-low heat for 1–2 minutes until just warmed. Alternatively, keep salsa at room temperature for a fresher flavor.

In a large shallow serving platter or divide among plates, place fried tortilla chips in a single layer. Pour 1 to 1 1/2 cups of salsa over the chips, tossing gently so chips are coated but not completely soggy. Add more salsa to taste.

Top the salsa-coated chips with sliced steak, arranging evenly. Place the cooked eggs on top (one egg per serving or two if preferred). Sprinkle crumbled cotija cheese over the chilaquiles, add thinly sliced red onion if using, dollops of crema, avocado slices, and cilantro leaves. Finish with a squeeze of lime and a crack of black pepper.

Serve immediately so chips retain some crispness beneath the salsa. Provide extra salsa and lime wedges at the table.