Chilaqhiles Plate Recipe

Season and rest

Pat steak dry with paper towels. In a small bowl, combine kosher salt, black pepper, ground cumin, and garlic powder. Rub oil over both sides of the steak, then evenly coat with the spice mix. Drizzle lime juice over the steak. Let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours, bring back to room temperature before cooking).

Cook steak

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 4–5 minutes). Add 1 teaspoon oil if the pan is dry. Add the steak and sear without moving for 3–4 minutes until a deep crust forms. Flip and cook another 3–4 minutes for medium-rare (adjust time for thickness and desired doneness). Use an instant-read thermometer if available: 125–130°F for medium-rare, 135°F for medium. Remove steak to a cutting board and tent loosely with foil. Rest 5–7 minutes.

Slice steak

When rested, slice steak thinly against the grain into bite-sized strips suitable for a plate.

While the steak rests, combine the diced tomatoes, diced onion, chopped cilantro, and minced jalapeño in a bowl. Add lime juice, kosher salt, and black pepper; stir to combine. Taste and adjust salt or lime as needed. Let sit 5–10 minutes for flavors to meld.

Prep eggs

Crack the eggs into a bowl, add milk, salt, and pepper. Whisk until combined and slightly frothy. Have the shredded cheese measured and ready.

Cook scrambled eggs

Heat an 8–10 inch nonstick skillet over medium-low heat. Add butter and let it melt and foam but not brown. Pour in egg mixture. Allow eggs to begin setting at the edges, then gently push and fold with a silicone spatula, creating soft curds. When eggs are about 70% cooked but still moist, sprinkle shredded cheese over the top. Continue folding until eggs are fully cooked but still soft and creamy, and cheese is melted, about 1 more minute. Remove from heat immediately to avoid overcooking.

Warm tortillas in a pan or oven for 30–60 seconds per side or wrap in foil and heat at 300°F (150°C) for 8–10 minutes. If using refried beans, warm them in a small pot or microwave.

On each plate, spread a couple spoonfuls of warmed refried beans (if using) or place tortillas. Arrange sliced steak in the center. Spoon the cheesy scrambled eggs alongside the steak. Top steak with a generous spoonful of pico de gallo. Add avocado slices or a dollop of guacamole to the plate.

Garnish with cilantro sprigs, lime wedges, and a side of hot sauce or salsa verde. Serve immediately while steak is warm and eggs are creamy.