Chilaquiles with Egg and Arrachera

If you love chilaquiles, prepare this family tray for a breakfast of crunchy tortilla chips, drenched in guajillo chili sauce, served with juicy strips of arrachera and fried egg. They have a colorful presentation and you'll love the sauce!
Ingredients
8
Servings
  • vegetable oil
  • 1 kilo skirt steak, marinated
  • 4 eggs
  • 3 cloves garlic, for the sauce
  • 1 white onion, cut into quarters, for the sauce
  • 2 tomatillos, cut into quarters for the sauce
  • 8 tomatoes, cut into quarters for the sauce
  • 9 guajillo chiles, roasted and seedless, for the sauce
  • 2 árbol chiles, roasted and seedless, for the sauce
  • 1/4 cups fresh cilantro, with the root included for the sauce
  • 4 leaves epazote, for the sauce
  • 3/4 cups chicken broth, for the sauce
  • 1 teaspoon allspice berry, for the sauce
  • salt
  • 500 grams tortilla chips
  • 1/4 red onions, sliced
  • 1/2 cups queso fresco, crumbled
  • 1/2 cups tomato, cut into cubes and seedless
  • 2 radishes, sliced
  • 2 serrano chiles, sliced
  • sour cream
  • avocado, cut into a fan shape
  • fresh cilantro, cut into sprigs and chopped for serving
Preparation
25 mins
30 mins
Low
  • Heat a grill over high heat with a tablespoon of oil and cook the arrachera to your desired doneness. Remove and slice into strips with a knife, set aside.
  • Heat a little oil in a skillet over medium heat and fry the eggs, being careful not to break the yolks. Season to taste and set aside.
  • For the sauce, heat two tablespoons of oil in a small pot over medium heat and cook the garlic with the onion until they turn a golden color, add the tomato and jitomate, and cook until they almost completely break down.
  • Add the chiles and cook for a few minutes, then add the cilantro, epazote, chicken broth, allspice, and season with salt. Cook until the liquid reduces by half. Cool and blend the sauce until completely smooth; strain and set aside.
  • For assembling the chilaquiles, place the corn chips in a baking dish, drizzle with the guajillo sauce, add the cream, arrange the strips of arrachera and the fried eggs.
  • Serve with red onion, fresh cheese, tomato, radish, slices of serrano chili, avocado fans, and chopped cilantro in sprigs. Serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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