Chilaquiles With Eggs & Carne Asada Plate Recipe

Prepare tortillas

Stack 10 corn tortillas and cut each into 6 wedges or cut into quarters for larger chips.

Fry tortillas

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). Fry tortilla wedges in batches, 1–2 minutes per side, until crisp and golden. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately season lightly with 0.25 tsp salt.

Warm the salsa

In a separate saucepan, warm 2 cups of red or green salsa over medium heat until simmering. Taste and add up to 1 tsp salt and 0.25 tsp black pepper if needed.

Combine tortillas and salsa

Add fried tortilla chips to the simmering salsa and gently stir to coat. Cook together 1–2 minutes to soften the chips slightly but keep some crispness. Remove from heat.

Finish and plate chilaquiles

Transfer sauced chips to a serving plate. Sprinkle 0.25 cup crumbled queso fresco, 0.25 cup sour cream (dollop or drizzle), 0.25 cup diced white onion, 2 tbsp pickled red onion (if using), and 2 tbsp chopped cilantro evenly over the chilaquiles.

Marinate steak

In a bowl combine 2 tbsp lime juice, 2 tbsp orange juice, 1 tbsp soy sauce, 1 tbsp olive oil, 2 minced garlic cloves, 0.5 tsp cumin, 0.5 tsp chili powder, 1 tsp salt, and 0.5 tsp black pepper. Place 1 lb skirt or flank steak in a shallow dish or zip-top bag and pour marinade over. Marinate at room temperature 20–30 minutes or refrigerate up to 4 hours (bring to room temp before cooking).

Cook steak

Heat a cast-iron skillet or grill to high heat. Remove steak from marinade and pat dry. Grill or sear 3–5 minutes per side for medium-rare to medium depending on thickness. Use an instant-read thermometer to aim for 130–135°F for medium-rare. Let rest 5–7 minutes, then slice thinly across the grain into strips.

Optional finishing

If desired, toss sliced steak with a little reserved warm salsa or brush with a splash of fresh lime juice before plating.

Fry eggs

Heat 1 tbsp butter or oil in a nonstick skillet over medium heat until hot. Crack 2 large eggs into skillet and cook until whites are set but yolks still runny, about 2–3 minutes for sunny-side up. For over-easy, flip gently and cook 20–30 seconds more. Season with 0.25 tsp salt and a pinch (0.1 tsp) black pepper.

Cook rice

Rinse 1 cup long-grain rice until water runs clear. In a medium saucepan, heat 1 tbsp oil over medium heat, add rice and toast 1 minute. Add 1.75 cups water and 0.5 tsp bouillon (optional) and 0.5 tsp salt. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest 5 minutes; fluff with fork.

Heat beans

Warm 1 cup cooked pinto or black beans in a small saucepan over medium heat with 0.25 cup diced onion (optional) and 0.25 tsp cumin (optional). Mash slightly with a spoon for refried-style texture or heat whole for whole-bean style. Season to taste with salt.

On each plate, place a generous portion of chilaquiles to one side. Arrange a scoop of rice and a scoop of beans beside the chilaquiles.

Top the chilaquiles with 2 fried eggs.

Lay sliced carne asada beside or over the chilaquiles (about half the steak per plate if serving two).

Garnish with lime wedges, additional chopped cilantro, sliced radishes, and an extra sprinkle of queso fresco. Serve immediately so the eggs remain runny and the steak warm.