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

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.