Habanero Chilaquiles with Marinated Skirt Steak

Chilaquiles Recipe with Grilled Skirt Steak | ASpicyPerspective.com

A zesty chilaquiles recipe with underlying smoky heat from habanero peppers, served with juicy marinated skirt steak. This easy gluten free dinner is a sure knock-out!

I spent a day cooking with a latina friend of mine.

She’s a funny little bird. She has told me on several occasions that I’m not a real cook because I don’t make my own tortillas. She also informed me that Americans are fat because we always choose wheat tortillas and Mexicans are thin because they always choose corn tortillas.

She is emphatic that wheat makes people fat, while corn, even fried corn, is a health food.

How to make Chilaquiles | ASpicyPerspective.com

Listening to her dogmatic opinions on life and food always gives me a good chuckle.

On my birthday, she came to my house with grocery bags in tow. Little did I know, I’d be spending the day learning to “properly” make her chilaquiles recipe.

Mexican Chilaquiles Recipe with Marinated Skirt Steak | ASpicyPerspective.com

We teased each other as we went through the painstaking process of making, then frying tortillas, just to crumble for the chilaquiles. She threw out half the tortillas I fried, because the color was a quarter-shade too light or dark.

Tostadas | ASpicyPerspective.com

She showed me how to make the tomato puree for the chilaquiles recipe, with fresh jalapenos and onions. Then acutely critiqued my onion cooking abilities.

Tostadas2 | ASpicyPerspective.com

Finally, when the dish was finished we sat down to taste. Mexican comfort food at it’s best.

Making Chilaquiles |ASpicyPerspective.com

But I’ve got to tell you, although I appreciate her thorough instruction, I won’t continue making chilaquiles the “proper” way.

I HATE to fry. It’s the lingering smell of hot oil in my house and the fact that I always get a splatter burn. Plus, I like shortcuts, as long as they don’t effect flavor, texture, or visual appeal.

Chilaquiles | ASpicyPerspective.com

So I took my friend’s chilaquiles recipe and revamped it. …Please don’t tell on me, I’ll get another rigid scolding.

1. Instead of making and frying tortillas, I bought good tostadas and broke them up. (Don’t use tortilla chips, they’re too thin.)

2. Then I added a habanero pepper, garlic, and stock to the tomato puree to give it a deeper flavor. Habaneros have a sweet smoky heat that hits the back of your throat the builds over time. A little goes a long way.

3. Finally, I added marinated skirt steak. Skirt steak is a classic beef cut in Mexican cooking, that stands up to spicy dry rubs and marinades. The key in grilling marinated skirt steak is to NOT overcook it. Then slice it thin, against the grain.

Easy Chilaquiles | ASpicyPerspective.com

This chilaquiles recipe with marinated skirt steak is bold and comforting, and it’s gluten free!

To find more delicious gluten free recipes make sure to visit Udi’s Gluten Free Communtiy. They offer great support and helpful tips to those on a gluten free diet.

Marinated Skirt Steak | ASpicyPerspective.com

I love this chilaquiles recipe and the addition of the marinated skirt steak. Chilaquiles can also be served with hard boiled eggs, scrambled eggs, shredded chicken or pork, the sky is the limit.

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Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Chilaquiles Recipe with Marinated Skirt Steak

Ingredients:

For the Chilaquiles:
14 oz. package 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 lbs. skirt steak
2 tsp. salt
1/2 tsp. black pepper
1 Tb. ancho chile powder
1 Tb. ground cumin
1 tsp. dried oregano
1/2 tsp. onion powder
3 Tb. red wine vinegar
2 Tb. oil

Possible Garnishes:
Chopped red onion
Green onions
Cilantro
Sliced avocado
Crumbled Queso Fresco
Sour cream
Sliced hard boiled eggs

Directions:

For the marinated skirt steak: Mix all the spices, oil and vinegar in a small bowl. Then rub over the entire skirt steak and 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: 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 tsp. 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 - 1 tsp. 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.

Other Latin Favorites:

Pollo Rojo (Red Pepper Chicken)

Chicken Tortilla Soup

Stuffed Poblano Peppers

Chili Verde

Grilled Steak Fajitas ~ Skinny Taste

Roasted Corn and Ricotta Enchiladas ~ Naturally Ella

Classic Tostadas ~ Simply Recipes

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37 Responses to “Habanero Chilaquiles with Marinated Skirt Steak”

  1. #
    1
    Belinda @zomppa — September 10, 2012 @ 4:44 am

    Looks delicious! She may be on to something about wheat….

    Reply

  2. #
    2
    shelly (cookies and cups) — September 10, 2012 @ 6:02 am

    Skirt steak is one of our favorites! Love this!

    Reply

  3. #
    3
    leslie — September 10, 2012 @ 6:10 am

    She DOES sound like a hoot! This looks amazing…..I can almost taste the spiciness!

    Reply

  4. #
    4
    DessertForTwo — September 10, 2012 @ 6:59 am

    Wow, love that tomato broth! Your friend should do a guest post? ;)

    Reply

  5. #
    5
    Melissa — September 10, 2012 @ 7:17 am

    I’d be interested in your friend’s authentic recipe.

    Reply

    • Sommer — September 10th, 2012 @ 7:43 am

      Hey Melissa, she used jalapenos instead of habaneros, no garlic, and water instead of stock for the sauce. Her Corn Tortillas were equal parts masa and water, then pressed and deep fried. She crumbled about 25 tortillas into the baking dish.

      Reply

  6. #
    6
    Kiersten @ Oh My Veggies — September 10, 2012 @ 7:22 am

    I like your way better too. I have tried frying exactly once and that was all I needed to know that I do not like frying. Do not!

    Reply

  7. #
    7
    MIss @ Miss in the Kitchen — September 10, 2012 @ 7:24 am

    I fry everything! I do love corn tortillas and this looks great!

    Reply

  8. #
    8
    Robyn Stone | Add a Pinch — September 10, 2012 @ 7:41 am

    This looks incredible, Sommer!

    Reply

  9. #
    9
    Paula - bell'alimento — September 10, 2012 @ 8:01 am

    Sommer that looks incredible!

    Reply

  10. #
    10
    Carrie @ Kiss My Whisk — September 10, 2012 @ 8:51 am

    These look great, can’t wait to give them a try!

    Reply

  11. #
    11
    Alison @ Ingredients, Inc. — September 10, 2012 @ 9:00 am

    this is right up my alley! Bookmarked!

    Reply

  12. #
    12
    Julia {The Roasted Root} — September 10, 2012 @ 9:19 am

    I was wondering what you had cookin when you posted the picture of the tomatoes and onion stewing in the dutch oven and I’m so pleasantly surprised! I love Mexican food and I’ve actually never heard of chilaquiles but it looks fabulous and I’m definitely wanting to give it a try! Looks like you cooked the steak to absolute perfection and all the ingredients in this meal look very appealing! Hope you had a great weekend!

    Reply

  13. #
    13
    Jeanette — September 10, 2012 @ 9:23 am

    Sounds like you got an authentic cooking lesson, and shhh, I won’t tell about the store bought tostadoes! I love learning how to make all different ethnic cuisine – thanks for sharing your friend’s recipe.

    Reply

  14. #
    14
    Brian @ A Thought For Food — September 10, 2012 @ 9:57 am

    I’ve done a similar thing before (minus the steak) and loaded it with veggies and topped with quac. Ok, now i’m hungry. Time to make some lunch!

    Reply

  15. #
    15
    Laurie {Simply Scratch} — September 10, 2012 @ 10:19 am

    I want this more than I’ve ever wanted anything… I’m starving and this looks amazing Sommer!

    Reply

  16. #
    16
    Cassie — September 10, 2012 @ 10:25 am

    The flavors are outstanding in this one Sommer. Perfect to say goodbye to summer!

    Reply

  17. #
    17
    Tara @ Unsophisticook — September 10, 2012 @ 12:10 pm

    Okay, I’m starving and this is NOT helping. All of my favorite flavors!

    Reply

  18. #
    18
    Colette — September 10, 2012 @ 1:36 pm

    I love ancho chiles – they’re sweet and smoky. The steak looks WICKED good.

    Reply

  19. #
    19
    Heather (Heather's Dish) — September 10, 2012 @ 3:20 pm

    seriously, everything i see on your blog i want to eat immediately. EVERY.SINGLE.DAY!

    Reply

  20. #
    20
    Susan 30A EATS — September 10, 2012 @ 4:17 pm

    The food always looks so delicious! I love this post and the photos!

    Reply

  21. #
    21
    Russell at Chasing Delicious — September 10, 2012 @ 6:39 pm

    Yum! I love skirt and flank steak. So much flavor and its to marination so well! Yum!

    Reply

  22. #
    22
    Caramel et fleur de Sel — September 10, 2012 @ 9:39 pm

    I’m always looking for grilling recipes. This skirt steak looks wonderful! Thank you

    Reply

  23. #
    23
    Delishhh — September 10, 2012 @ 9:42 pm

    Love skirt steak, we had the last bit of summer here this weekend, maybe a few more days of the grill so need to get a skirt steak on it, this just looks so good.

    Reply

  24. #
    24
    Kiran @ KiranTarun.com — September 10, 2012 @ 10:24 pm

    We don’t eat steak, but how delicious does this recipe looks!!!

    Reply

  25. #
    25
    Aggie — September 11, 2012 @ 4:55 am

    What an awesome day of learning in the kitchen with your friend!! I love to learn from others…but I’m with you on the frying. I’m terrible about all that oil. It’s just not my thing. Not that I don’t love eating the fried stuff…just not the actual act of frying :)

    This looks AMAZING. I can just smell that sauce, the steak, all of it, from here.

    Reply

  26. #
    26
    Jersey girl cooks — September 11, 2012 @ 5:39 am

    I think I like the easier version too as I don’t fry anything. Looks delish!

    Reply

  27. #
    27
    Elizabeth@ Food Ramblings — September 11, 2012 @ 6:36 am

    looks great! why isn’t it time for me to make dinner yet?!?

    Reply

  28. #
    28
    Ashley - Baker by Nature — September 11, 2012 @ 10:22 am

    I have a skirt steak sitting at home just waiting to get dressed up in that marinade! I have a feeling this will be a night of diner perfection.

    Reply

  29. #
    29
    Angie — September 11, 2012 @ 10:30 am

    I love Latin food almost as much as Italian, can’t wait to try this recipe!

    Reply

  30. #
    30
    JulieD — September 11, 2012 @ 12:59 pm

    Wow, this looks to die for!!

    Reply

  31. #
    31
    vianney — September 12, 2012 @ 12:33 am

    Glad your up and running again~ Oh the ultimate comfort food chilaquiles. My 7yr old could live off these. Thanks for sharing. Oh and your lo mein recipe is happening soon at our house~ my daughter bookmarked it,LOL!!

    Reply

  32. #
    32
    Brenda @ a farmgirl's dabbles — September 12, 2012 @ 7:46 pm

    AWESOME post! What a great story. And the photo of that slab of steak on the grill…want! I’m a chilaquiles fan, but haven’t attempted making it at home. You’ve given me my place to start, thanks!

    Reply

  33. #
    33
    Lisa | With Style and Grace — September 18, 2012 @ 9:42 am

    I love Mexican food & now that I’m eating steak again [after 10 years], THIS sounds delicious!!

    Reply

  34. #
    34
    Chris — September 29, 2012 @ 3:07 pm

    This makes me already miss those long warm summer evenings! Pinned this and I WILL be making it. of course, I’ll buy the pre-made tostadas, so your secret is safe with me.

    Reply

  35. #
    35
    mjskit — February 16, 2013 @ 11:22 am

    What a great recipe!!!! I would love a huge serving of this right now! Thanks for sharing!

    Reply

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