Steak Chilaqhiles Burrito Recipe

Trim excess fat from the steak and place it in a shallow dish. Mix orange juice, lime juice, olive oil, minced garlic, cumin, chili powder, 1 tsp salt, and 1/2 tsp pepper. Pour marinade over steak, turning to coat. Marinate at room temperature for 20 minutes or refrigerate up to 2 hours.

Heat a heavy skillet or grill over medium-high heat until very hot. Pat steak dry, then sear 3–4 minutes per side for medium-rare (internal ~130–135°F/55–57°C) depending on thickness. Adjust time for desired doneness.

Transfer steak to a cutting board and let rest 5–10 minutes. Thinly slice against the grain into bite-size strips for burritos.

In a medium skillet, heat 1 tablespoon vegetable oil over medium heat. Add finely chopped onion and sauté 3–4 minutes until translucent.

Add crushed tomatoes, salsa roja, chopped chipotle, and 1/4 cup broth to the skillet. Stir to combine, bring to a gentle simmer. Taste and season with 1/2 tsp salt and 1/4 tsp sugar if desired to balance acidity. Simmer 6–8 minutes to slightly thicken.

Turn the heat to low and fold in the tortilla chips in two additions so they remain somewhat crunchy but begin to soften—stir gently until most chips are coated but some texture remains, about 1–2 minutes. Remove from heat and keep warm.

In a bowl, whisk 4 eggs with 2 tablespoons milk, 1/4 tsp salt and 1/4 tsp black pepper until combined.

Heat a nonstick skillet over medium-low heat and add butter or a little oil. Pour eggs in and cook gently, stirring slowly with a spatula, until soft curds form and eggs are just set but still moist, 3–4 minutes. Remove from heat.

Warm the flour tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds so they’re pliable.

Lay one warm tortilla on a work surface. Spoon about 3/4 cup of the chilaquiles (sauce + chips) down the center, leaving space at the ends.

Top the chilaquiles with a quarter of the sliced steak (about 4 oz), a quarter of the scrambled eggs, and a generous sprinkle (about 3/8 cup) of shredded cheese.

Fold the sides of the tortilla in toward the center, then roll tightly from the bottom to form a burrito. Repeat for remaining tortillas and fillings.

Optional: For a warm, slightly crisp exterior, heat a skillet over medium heat with a little oil or butter. Place burrito seam-side down and cook 1–2 minutes until golden, then turn and brown the other side 1–2 minutes.

Serve each burrito topped or served with a drizzle of sour cream (about 2 tablespoons each), chopped cilantro, extra salsa, pickled onions and sliced avocado or guacamole. Serve lime wedges on the side for squeezing over the filling.