Chilaquiles 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!
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.
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.
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!
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.
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