Ingredients

The following ingredients have 8 Servings
  • 14 ounces thick tostadas
  • 6 cups stock, (any variety)
  • 3 large tomatoes, (cored)
  • 1 onion, (peeled and quartered)
  • 4-5 cloves garlic, (peeled)
  • 1 habanero chile, (halved and seeded)
  • Salt
  • 1 1/2 pounds skirt steak
  • 2 teaspoons salt
  • 1/2 teaspoons black pepper
  • 1 tablespoon ancho chile powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 3 tablespoons red wine vinegar
  • 2 tablespoons oil
  • Chopped red onion
  • Green onions
  • Cilantro
  • Sliced avocado
  • Crumbled queso fresco
  • Sour cream
  • Sliced hard boiled eggs

Instruction

  • For the marinated skirt steak: Mix all the spices, oil and vinegar in a small bowl. Then rub over the entire skirt steak and let the steak rest for 30 minutes.
  • Preheat the grill to high heat. Grill for 2 minutes per side, for medium-rare. Rest the steak under foil for at least 5 minutes. Then cut into 4 equal pieces. Turn each section and sliced thinly against the grain.
  • For the chilaquiles recipe: Break the tostadas into pieces and place them in a 9x13-inch baking dish.
  • Set a large sauce pan over high heat and add the stock, onions, garlic, tomatoes, habanero and 1 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer for 20 minutes.
  • Remove the habanero pieces and carefully pour the veggies and liquid into the blender. Open the vent on the lid a little and cover with a dish towel. Puree until smooth. *Be careful! Hot liquid in the blender can be dangerous.
  • Once pureed, taste for salt and heat. It may need 1/2 to 1 teaspoon more salt. If you really like spicy food, you could always puree half or all of the cooked habanero.
  • For slightly crispy chilaquiles, pour half the puree over the tostadas. For soft chilaquiles (like a casserole) pour all the puree over the tostadas. Allow the tostadas to sit and soak up the liquid. *For soft chilaquiles with a crispy top, bake the chilaquiles in the oven at 400 degrees, for 20-30 minutes. Garnish and serve warm with steak.