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 grilled 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.

My friend Adriana is 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 has also informed me that Americans are fat because we always choose wheat tortillas and Mexicans are thin because they always choose corn tortillas. Hmmm.

MY OTHER RECIPES

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 too 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.

Chilaquiles Recipe with Marinated Skirt Steak is Mexican comfort food at it’s best.

Making Chilaquiles |ASpicyPerspective.com

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

Personally, I HATE to fry foods. 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.

How to Make Chilaquiles Recipe with Marinated Skirt Steak

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, then 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 absolutely love this Chilaquiles Recipe with Marinated Skirt Steak for breakfast, lunch, or dinner, even though it is a tad off the classic preparation.

Chilaquiles can also be served with hard boiled eggs, scrambled eggs, shredded chicken or pork, the sky is the limit.

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

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Amazing and easy Chilaquiles Recipe with Marinated Skirt Steak! This authentic chilaquiles recipes offers shortcuts to make the process much faster.

Servings: 8 Servings
Nutrition Facts
Chilaquiles Recipe with Marinated Skirt Steak
Amount Per Serving (1 oz)
Calories 429 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Cholesterol 53mg 18%
Sodium 1689mg 70%
Potassium 534mg 15%
Total Carbohydrates 39g 13%
Dietary Fiber 4g 16%
Sugars 3g
Protein 22g 44%
Vitamin A 21.7%
Vitamin C 11.6%
Calcium 6.8%
Iron 17.9%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

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
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

  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.

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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38 comments on “Chilaquiles Recipe with Marinated Skirt Steak

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

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

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

    Skirt steak is one of our favorites! Love this!

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

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

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

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

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

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

    • Sommerposted September 10, 2012 at 7:43 am Reply

      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 Reply

    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 Reply

    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 Reply

    This looks incredible, Sommer!

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

    Sommer that looks incredible!

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

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

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

    this is right up my alley! Bookmarked!

  12. Julia {The Roasted Root}posted September 10, 2012 at 9:19 am Reply

    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 Reply

    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 Reply

    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 Reply

    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 Reply

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

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

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

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

    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 Reply

    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 Reply

    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 Reply

    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 Reply

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

  23. Delishhhposted September 10, 2012 at 9:42 pm Reply

    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 Reply

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

  25. Aggieposted September 11, 2012 at 4:55 am Reply

    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 Reply

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

  27. [email protected] Food Ramblingsposted September 11, 2012 at 6:36 am Reply

    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 Reply

    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 Reply

    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 Reply

    Wow, this looks to die for!!

  31. vianneyposted September 12, 2012 at 12:33 am Reply

    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 Reply

    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 Reply

    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 Reply

    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 Reply

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

  37. Jack @ BBQ Recipezposted April 28, 2018 at 11:54 am Reply

    This is as close as the original recipe as you’ll get.