5.0 from 6 votes
Chilaquiles Recipe with Marinated Skirt Steak
Amazing and easy Chilaquiles Recipe with Marinated Skirt Steak! This authentic chilaquiles recipes offers shortcuts to make the process much faster.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8
Calories: 429 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
Nutrition Information
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
% 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.