Steak Chilaqhiles Plate Recipe
TORTILLA CHIPS, STEAK, EGGS, CHEESE, SOUR CREAM AND SALSA.
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Ingredients
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Steak & Marinade
Chilaquiles Sauce (Red Salsa)
Chilaquiles Plate Components
Method
Steak & Marinade
- 1
Marinate steak
Pat steak dry. In a bowl combine 1 tbs olive oil, 1 tbs lime juice, 1 crushed garlic clove, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1 tsp kosher salt and 1/2 tsp black pepper. Rub marinade all over the steak and let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).
- 2
Cook steak
Heat a cast-iron skillet or grill over medium-high heat until very hot. Add a thin film of oil. Sear steak 3–4 minutes per side for medium-rare depending on thickness (internal temp 130–135°F / 54–57°C). Remove steak to a cutting board and rest 8–10 minutes.
- 3
Slice steak
Against the grain, slice steak thinly into bite-sized strips. Keep warm.
Chilaquiles Sauce (Red Salsa)
- 4
Toast chiles and tomatoes
Remove stems and seeds from guajillo or ancho chiles. In a dry skillet over medium heat, lightly toast chiles for 15–30 seconds per side until fragrant but not burnt. Also char the roma tomatoes and 1/4 onion (cut in halves) and 2 cloves garlic in the skillet until blackened in spots, turning so they blister evenly.
- 5
Soak chiles
Place toasted chiles in a bowl, cover with hot water and soak 10 minutes until softened. Reserve soaking liquid.
- 6
Blend sauce
Transfer softened chiles (discard or reserve 1 tbs soaking liquid for blending), charred tomatoes, charred onion, garlic, 1/2 cup chicken broth (or water) and 1/4 tsp salt and 1/4 tsp sugar to a blender. Blend until smooth. If too thick, add 1–2 tbs reserved chile soaking liquid or water to reach a pourable but still slightly thick consistency.
- 7
Cook sauce
Heat 1 tbs vegetable oil in a large skillet over medium heat. Carefully pour blended sauce into the skillet (it may splatter). Simmer 6–8 minutes, stirring occasionally, until bright and slightly reduced. Taste and adjust salt. Keep warm.
Assemble Chilaquiles & Eggs
- 8
Prepare chips in sauce
In the skillet with the warm sauce, add 6 cups tortilla chips and gently toss/push so most chips are coated but some remain crisp. Cook 2–3 minutes until chips are softened but not completely soggy. You want a mix of textures.
- 9
Cook eggs
In a separate nonstick pan, heat 1 tbs cooking oil over medium. Crack 4 large eggs and fry to your preference (sunny-side up with set whites and runny yolks is traditional). Season eggs lightly with salt and pepper.
- 10
Finish with cheese
Sprinkle 1 cup shredded Oaxaca or Monterey Jack cheese evenly over the chips in the skillet. Turn heat to low, cover for 1–2 minutes until cheese melts. Alternatively, place briefly under a broiler to melt/bronze the cheese if using an oven-safe skillet.
- 11
Plate and top
Divide cheesy chilaquiles between plates. Top each portion with sliced steak strips. Place two fried eggs on each plate. Dollop 2 tbs sour cream (or crema) per plate, scatter chopped cilantro and thinly sliced onion. Add avocado slices if using and serve with lime wedges.
- 12