Chilaquiles Recipe with Marinated Skirt Steak
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
8
-
Calories
429 kcal
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Course
Main Course
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Cuisine
Mexican
Chilaquiles Recipe with Marinated Skirt Steak
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Amazing and easy Chilaquiles Recipe with Marinated Skirt Steak! This authentic chilaquiles recipes offers shortcuts to make the process much faster.
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Ingredients
For the Chilaquiles:
- 14 ounces thick tostadas
- 6 cups stock, any variety
- 3 large tomatoes, cored
- 1 onion, peeled and quartered
- 4-5 cloves garlic, peeled
- 1 habanero chile, halved and seeded
- salt
For the Marinated Skirt Steak:
- 1 1/2 pounds skirt steak
- 2 teaspoons salt
- 1/2 teaspoons black pepper
- 1 tablespoon ancho chile powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 3 tablespoons red wine vinegar
- 2 tablespoons oil
Possible Garnishes:
- chopped red onion
- green onions
- cilantro
- Sliced avocado
- Crumbled queso fresco
- sour cream
- Sliced hard boiled eggs
Instructions
- For the marinated skirt steak: Mix all the spices, oil and vinegar in a small bowl. Then rub over the entire skirt steak and let the steak rest for 30 minutes.
- Preheat the grill to high heat. Grill for 2 minutes per side, for medium-rare. Rest the steak under foil for at least 5 minutes. Then cut into 4 equal pieces. Turn each section and sliced thinly against the grain.
- For the chilaquiles recipe: Break the tostadas into pieces and place them in a 9x13-inch baking dish.
- Set a large sauce pan over high heat and add the stock, onions, garlic, tomatoes, habanero and 1 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer for 20 minutes.
- Remove the habanero pieces and carefully pour the veggies and liquid into the blender. Open the vent on the lid a little and cover with a dish towel. Puree until smooth. *Be careful! Hot liquid in the blender can be dangerous.
- Once pureed, taste for salt and heat. It may need 1/2 to 1 teaspoon more salt. If you really like spicy food, you could always puree half or all of the cooked habanero.
- For slightly crispy chilaquiles, pour half the puree over the tostadas. For soft chilaquiles (like a casserole) pour all the puree over the tostadas. Allow the tostadas to sit and soak up the liquid. *For soft chilaquiles with a crispy top, bake the chilaquiles in the oven at 400 degrees, for 20-30 minutes. Garnish and serve warm with steak.
Nutrition Information
Show Details
Serving
1cup
Calories
429kcal
(21%)
Carbohydrates
39g
(13%)
Protein
22g
(44%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Cholesterol
53mg
(18%)
Sodium
1689mg
(70%)
Potassium
534mg
(15%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1085IU
(22%)
Vitamin C
9.6mg
(11%)
Calcium
68mg
(7%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 429kcal | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 22g | 44% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 53mg | 18% |
| Sodium | 1689mg | 70% |
| Potassium | 534mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1085IU | 22% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 68mg | 7% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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