Chilaquiles Recipe with Marinated Skirt Steak

Ingredients

• For the Chilaquiles:
• 14 oz. package 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
• For the Marinated Skirt Steak:
• 1 1/2 lbs. skirt steak
• 2 tsp. salt
• 1/2 tsp. black pepper
• 1 Tb. ancho chile powder
• 1 Tb. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. onion powder
• 3 Tb. red wine vinegar
• 2 Tb. oil
• Possible Garnishes:
• Chopped red onion
• Green onions
• Cilantro
• Sliced avocado
• Crumbled Queso Fresco
• Sour cream
• Sliced hard boiled eggs

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 16 of 17 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Avocado	1 medium (150g)	240
Olive Oil	1 tbsp (14g)	119
Yogurt	170g plain Greek	100
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Red Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Chili	1 tsp (2.7g)	8
Cumin	1 tsp ground (2.1g)	8
Black Pepper	1 tsp ground (2.3g)	6
Oregano	1 tsp dried (1.8g)	5
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Tostada	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.