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Chilaquiles Recipe with Marinated Skirt Steak

Chilaquiles Recipe with Grilled Marinated Skirt Steak! #mexicanChilaquiles Recipe 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!

Mexican Chilaquiles Recipe with Marinated Skirt Steak | ASpicyPerspective.com

Recently, 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. Hmmm.

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 with Marinated Skirt Steak.

Chilaquiles Recipe with Grilled 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!

Grilled Steak for Mexican Chilaquiles Recipe with Marinated Skirt Steak | ASpicyPerspective.com

I love this Chilaquiles Recipe with Marinated Skirt Steak for breakfast, lunch, or dinner. Chilaquiles can also be served with hard boiled eggs, scrambled eggs, shredded chicken or pork, the sky is the limit.

Chilaquiles Recipe with Marinated Skirt Steak

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes


For the Chilaquiles:

  • 14 ounce 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 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


  1. 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.
  2. 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.
  3. For the chilaquiles recipe: Break the tostadas into pieces and place them in a 9X13 inch baking dish.
  4. 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.
  5. 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.
  6. Once pureed, taste for salt and heat. It may need 1/2 - 1 teaspoon more salt. If you really like spicy food, you could always puree half or all of the cooked habanero.
  7. 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.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

Other Latin Favorites:

Pollo Rojo (Red Pepper Chicken)

Chicken Tortilla Soup

Stuffed Poblano Peppers

Chili Verde

Green Chile Steak Tacos

Grilled Steak Fajitas ~ Skinny Taste

Roasted Corn and Ricotta Enchiladas ~ Naturally Ella

Classic Tostadas ~ Simply Recipes

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37 Responses to “Chilaquiles Recipe with Marinated Skirt Steak”

  1. Belinda @zomppaposted September 10, 2012 at 4:44 am

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


  2. shelly (cookies and cups)posted September 10, 2012 at 6:02 am

    Skirt steak is one of our favorites! Love this!


  3. leslieposted September 10, 2012 at 6:10 am

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


  4. DessertForTwoposted September 10, 2012 at 6:59 am

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


  5. Melissaposted September 10, 2012 at 7:17 am

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


    • 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.


  6. Kiersten @ Oh My Veggiesposted September 10, 2012 at 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!


  7. MIss @ Miss in the Kitchenposted September 10, 2012 at 7:24 am

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


  8. Robyn Stone | Add a Pinchposted September 10, 2012 at 7:41 am

    This looks incredible, Sommer!


  9. Paula - bell'alimentoposted September 10, 2012 at 8:01 am

    Sommer that looks incredible!


  10. Carrie @ Kiss My Whiskposted September 10, 2012 at 8:51 am

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


  11. Alison @ Ingredients, Inc.posted September 10, 2012 at 9:00 am

    this is right up my alley! Bookmarked!


  12. Julia {The Roasted Root}posted September 10, 2012 at 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!


  13. Jeanetteposted September 10, 2012 at 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.


  14. Brian @ A Thought For Foodposted September 10, 2012 at 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!


  15. Laurie {Simply Scratch}posted September 10, 2012 at 10:19 am

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


  16. Cassieposted September 10, 2012 at 10:25 am

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


  17. Tara @ Unsophisticookposted September 10, 2012 at 12:10 pm

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


  18. Coletteposted September 10, 2012 at 1:36 pm

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


  19. Heather (Heather's Dish)posted September 10, 2012 at 3:20 pm

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


  20. Susan 30A EATSposted September 10, 2012 at 4:17 pm

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


  21. Russell at Chasing Deliciousposted September 10, 2012 at 6:39 pm

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


  22. Caramel et fleur de Selposted September 10, 2012 at 9:39 pm

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


  23. Delishhhposted September 10, 2012 at 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.


  24. Kiran @ KiranTarun.composted September 10, 2012 at 10:24 pm

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


  25. Aggieposted September 11, 2012 at 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.


  26. Jersey girl cooksposted September 11, 2012 at 5:39 am

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


  27. Elizabeth@ Food Ramblingsposted September 11, 2012 at 6:36 am

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


  28. Ashley - Baker by Natureposted September 11, 2012 at 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.


  29. Angieposted September 11, 2012 at 10:30 am

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


  30. JulieDposted September 11, 2012 at 12:59 pm

    Wow, this looks to die for!!


  31. vianneyposted September 12, 2012 at 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!!


  32. Brenda @ a farmgirl's dabblesposted September 12, 2012 at 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!


  33. Lisa | With Style and Graceposted September 18, 2012 at 9:42 am

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


  34. Chrisposted September 29, 2012 at 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.


  35. Pingback: Weekly Meal Plan & My Happy Things: A Sprouting Garden, Kid's Art, & More! | The Spicy RD

  36. mjskitposted February 16, 2013 at 11:22 am

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


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