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Chilaquiles Steak & Eggs
...in your mind.
Chilaquiles Steak & Eggs

Chilaquiles Steak & Eggs


  • 1 tablespoon brown sugar
  • 1/2 cup neutral oil
  • 2 tablespoons soy sauce
  • 3 tablespoons garlic paste
  • 1 tablespoon + 1/2 teaspoon cumin
  • 2 teaspoons BFF
  • Zest & juice of one lime
  • 12 ounces of a good grilling steak: bavette, flat iron, flank, skirt – choose your favorite
  • 1/2 white onion, diced fine
  • 1/2 jalapeno, diced fine
  • 19 ounces red enchilada sauce
  • 1/4 cup heavy whipping cream, optional
  • 4 cups tortilla chips
  • 1 avocado, diced
  • 2 radishes, clean and thinly sliced
  • 2 eggs
  • Chopped cilantro and cotija cheese for garnish


  1. Combine all marinade ingredients in a bowl, and mix well to combine
  2. Put about 3/4 of it in a zippered bag with the steak (reserve the rest) be sure all sides are covered well, then zip shut and let sit up to a few hours
  3. Remove from fridge 30 minutes before cooking
  4. When ready to cook - preheat grill to medium high, clean and oil grates and cook the steak to your desired doneness
  5. Remove from the grill, brush with reserved marinade, cover loosely with foil and let rest 10 minutes
  6. While it rests, put a tablespoon of oil in a large pan over medium heat, and add the onion and jalapeno – cook until softened, 3-5 minutes
  7. Add the enchilada sauce and remaining 1/2 teaspoon cumin – stir well to combine and bring to a low simmer
  8. If you want it slightly thicker, add the cream, stir to incorporate and let simmer another couple minutes
  9. Cook the eggs anyway you’d like (but they really should have a runny yolk!)
  10. Add the tortilla chips to the simmering sauce, and use a spoon to coat the chips, turn down heat
  11. Slice steak (across the grain) into this strips
  12. Assemble: separate the now gorgeous tortilla chips into 2 bowls and add an egg to each, some steak slices, some avocado, some radish and finally the cotija and cilantro to garnish