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Steak Chilaquiles with red sauce, cheese, and sour cream
Freshly made chilaquiles with flank steak and cheese

Steak Chilaquiles with Red Sauce (Arrachera)

Author: Flavelo
Recipes Main Courses Quick Meals
Chilaquiles are the Mexican kitchen's brilliant answer to leftovers: stale tortillas reborn in a spicy sauce. This version with 'arrachera' (marinated flank or skirt steak) elevates the simple breakfast to a hearty main course. The meeting of crunchy tortillas, thick tomato salsa, and juicy meat is a texture carnival.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 2 servings
🔥 Calories 980 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Deep skillet (for frying and sauce)
  • Blender
  • Tongs
  • Paper towels

Allergen Information

⚠️ Milk

Instructions

1 ✓

Remove steak from fridge 20 minutes before cooking. Season with salt and pepper.

Tip: Room temperature meat cooks more evenly and doesn't cool down the pan as much.
2 ✓

Cut tortillas into wedges (totopos). Heat oil to medium-high and fry tortillas until golden brown and crispy. Drain on paper towels.

Tip: Water in the tortilla must evaporate for the structure to firm up so it doesn't get soggy immediately in the sauce.
3 ✓

Seed the chili and soak in hot water for 10 minutes. Meanwhile, dry roast (char) the tomatoes, onion, and garlic in a skillet until blackened spots appear.

Tip: Charring vegetables (tatemado) adds a smoky, deep flavor essential to Mexican cuisine.
4 ✓

Blend the roasted veggies, softened chili, and a splash of water until smooth. Pour into a skillet with 1 tbsp oil and simmer for 10 minutes until thickened and deep red. Season with salt.

Tip: Frying the sauce is crucial: it caramelizes sugars and melds flavors.
5 ✓

In a hot skillet with a little oil, sear the steak for 3-4 minutes per side (depending on thickness). Rest for 5 minutes before slicing.

Tip: Resting allows juices to redistribute throughout the meat.
6 ✓

Toss the crispy chips in the hot sauce just to coat. Serve immediately topped with sliced steak, cheese, and crema.

Tip: Timing is key: the tortilla should be saucy outside but still have a crunch inside.

Recipe FAQ

What meat if I can't find Arrachera?
Use Flank Steak, Skirt Steak, or thinly pounded Sirloin. The key is quick searing.
Should chips be crunchy or soft?
It's a matter of taste. For crunchy, toss just before serving. For traditional soft style, simmer briefly in the sauce.

Ingredients

  • 8 whole Stale corn tortillas
  • 10 oz Flank Steak or Skirt Steak (Arrachera)
  • 4 whole Ripe tomatoes
  • 2 cloves Garlic
  • 1 whole Red onion
  • 1 whole Dried chili (Guajillo or Ancho)
  • 1 cup Vegetable oil (for frying)
  • 1 tsp Salt
  • 1 pinch Freshly ground pepper
  • 1/2 cup Shredded Monterey Jack or Cheddar cheese
  • 1/2 cup Sour Cream or Mexican Crema