Indulge in the rich and vibrant flavors of Mexico with our Steak Chilaquiles Rojo. This hearty dish combines tender slices of grilled steak with crispy corn tortilla triangles, all smothered in a robust and tangy red sauce made from roasted tomatoes and guajillo chilies. Whether served for brunch or dinner, this Steak Chilaquiles Rojo is a satisfying and comforting Mexican classic that will transport your taste buds.
Ingredients:
For the Red Sauce:
4 large tomatoes, roasted
2-3 dried guajillo chilies, stems and seeds removed
1/2 medium onion, roughly chopped
2 cloves garlic, minced
1 teaspoon cumin seeds
1 teaspoon dried oregano
Salt and pepper to taste
For the Chilaquiles:
1 Braveheart New York Strip Steak
Salt and pepper to season the steak
8-10 corn tortillas, cut into triangles
Vegetable oil for frying
1 cup queso fresco or crumbled queso blanco
1/2 cup chopped fresh cilantro
1/2 cup diced white onion
1/4 cup Mexican crema or sour cream (for garnish)
Lime wedges (for garnish)
Instructions:
In a dry skillet over medium heat, lightly toast the dried guajillo chilies until they become fragrant, about 2-3 minutes. Be careful not to burn them.
Place the roasted tomatoes, toasted guajillo chilies, chopped onion, minced garlic, cumin seeds, dried oregano, salt, and pepper into a blender or food processor. Blend until you have a smooth sauce. If the sauce is too thick, you can add a little water to reach your desired consistency.
Pour the sauce into a large saucepan and simmer over low heat for about 15-20 minutes to allow the flavors to meld. Taste and adjust the seasoning if necessary.
Season the steak generously with salt and pepper on both sides.
Heat a grill or skillet over high heat and cook the steak to your desired level of doneness. For medium-rare, this is typically 4-5 minutes per side. Cooking time may vary depending on the thickness of your steak.
Remove the steak from the heat and let it rest for a few minutes. Then, slice it thinly against the grain.
In a separate skillet, heat about 1/4 inch of vegetable oil over medium-high heat.
Add the tortilla triangles in batches, frying them until they turn golden brown and crispy. Remove them with a slotted spoon and place them on paper towels to drain any excess oil.
In a large serving dish, spread a layer of the fried tortilla chips.
Pour the red sauce over the chips, making sure they're well coated.
Sprinkle the sliced steak over the sauced chips.
Top with crumbled queso fresco, chopped cilantro, and diced onion.
Drizzle Mexican crema or sour cream over the top.
Garnish with lime wedges.
Enjoy your delicious Steak Chilaquiles Rojo!
This dish is best served immediately while the tortilla chips are still crispy. It's a delightful combination of textures and flavors that will satisfy your craving for authentic Mexican cuisine.
Looking for more delicious recipes? Try Braveheart Southwest Beef Omelette.