Habanero Chilaquiles with Marinated Skirt Steak
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.
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.
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.
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.
Finally, when the dish was finished we sat down to taste. Mexican comfort food at it’s best.
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.
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.
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.
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.
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Chilaquiles Recipe with Marinated Skirt Steak
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
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
Chopped red onion
Crumbled Queso Fresco
Sliced hard boiled eggs
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:
Grilled Steak Fajitas ~ Skinny Taste
Roasted Corn and Ricotta Enchiladas ~ Naturally Ella
Classic Tostadas ~ Simply Recipes