Chilaquiles with Egg and Arrachera

Name: Chilaquiles with Egg and Arrachera
Prep time: 55 min
Cook time: 30 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

Yamilette González

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!

Reviewed by Editorial Team of Kiwilimón

Published: 04-07-2018

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.