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Chilaquiles with Skirt Steak and Eggs

25 mins
30 mins
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If you love chilaquiles, prepare this familiar tray for breakfast of crunchy chilaquiles, covered in a guajillo chile sauce, served with juicy strips of flank steak and over easy egg. They have a colorful presentation and the sauce will delight you!


8 portions
  • enough vegetal oil
  • 1 kilo flank steak, marinated
  • 4 eggs
  • 3 cloves garlic, for the sauce
  • 1 white onion, cut in quarters, for the sauce
  • 2 tomatoes, cut in quarters for the sauce
  • 8 tomatoes, cut in quarters for the sauce
  • 9 guajillo chilies, roasted and without seeds, for the sauce
  • 2 chile de árbol peppers, roasted and without seeds, for the sauce
  • 1/4 cups fresh coriander, with everything and root for the sauce
  • 4 leaves epazote, for the sauce
  • 3/4 cups chicken soup, for the sauce
  • 1 teaspoon allspices, for the sauce
  • to taste salt
  • 500 grams tortilla chips
  • 1/4 red onions, filleted
  • 1/2 cups fresh cheese, crumbled
  • 1/2 cups tomtato, cut into cubes without seeds
  • 2 radishes, cut into slices
  • 2 serrano peppers, cut into slices
  • to taste sour cream
  • to taste avocado, cut into a fan
  • to taste fresh coriander, cut into twigs and chopped to serve


Heat a grill over high heat with a tablespoon of oil and cook the flank steak to the desired term. Remove and cut into strips with a knife, set aside.
Heat a pan over medium heat with a little oil and fry the eggs, taking care not to break the yolks. Season to your liking and reserve.
For the sauce, heat a pot over medium heat with two tablespoons of oil, cook the garlic with the onion until golden brown, add the tomato and green tomato, cook until almost completely melted.
Add the chilies and cook a few minutes, add the cilantro, the epazote, the chicken broth, the whole pepper and season with salt. Cook until the liquid reduces by half. Chill and blend the sauce until it is completely smooth, strain and reserve.
For the assembly, in an oven proof dish or tray place the corn chips, bathe with the guajillo sauce, add the cream, arrange the arrachera steak strips and the fried eggs.
Serve with purple onion, fresh cheese, tomato, radish, slices of serrano pepper, avocado and chopped cilantro fans and on twigs. Serve immediately.


Serve in your oven proof dish with radish, avocado, cilantro, chile and fresh cheese.


To make a perfect sauce try to cook the ingredients well until they are almost falling apart.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (5)
Maricarmen García
22/04/2020 16:06:29
Karam Fittings
21/04/2020 22:03:04
Exelente, nada más los huevos los pondría revueltos, gracias por la receta
Gerardo Rodriguez
20/04/2020 20:48:39
Ernesto García
20/04/2020 13:42:13
Muy buena
Rodolfo Vera
17/04/2020 10:52:30
A los chilaquiles solo les agregaría la arrachera... el huevo para mi gusto sale sobrando

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