Yamilette González

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Chilaquiles with Skirt Steak and Eggs

25 min
30 min
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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 servings
  • enough of vegetable oil
  • 1 kilo of flank steak marinated
  • 4 eggs
  • 3 cloves of 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 of cup of fresh coriander with everything and root for the sauce
  • 4 leaves of epazote for the sauce
  • 3/4 of cup of chicken soup for the sauce
  • 1 teaspoon of allspices for the sauce
  • to taste of salt
  • 500 grams of tortilla chips
  • 1/4 of red onion filleted
  • 1/2 cup of fresh cheese crumbled
  • 1/2 cup of tomtato cut into cubes without seeds
  • 2 radishes cut into slices
  • 2 serrano peppers cut into slices
  • to taste of sour cream
  • to taste of avocado cut into a fan
  • to taste of 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.
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