Beef and Egg Chilaquiles
Our colleagues Étienne and Ian had the opportunity to eat this generous, typically Mexican dish at Los Antojos restaurant during a trip to Las Vegas. These chilaquiles, corn chips loaded with salsa, sour cream and cheese, are served here all-dressed with beef, black beans and sunny-side-up eggs.
Ingredients
- 1 1/2 cups (375 ml) strained tomatoes
- 2 tbsp (30 ml) chipotle hot sauce
- 1 tbsp (15 ml) lime juice
- 4 sandwich steaks, 3 1/2 oz (100 g) each
- 2 tbsp (30 ml) vegetable oil
- 4 eggs
- 2 cups (500 ml) cooked parboiled rice, hot
- 1 can (19 oz/540 ml) refried black beans, hot
- 6 cups (150 g) low-sodium corn chips
- 1 1/2 cups (375 ml) store-bought tomatillo salsa
- 3/4 cup (180 ml) sour cream
- 1/3 cup (40 g) queso fresco or feta cheese, crumbled
- 1 small onion, thinly sliced
- 1/4 cup (10 g) cilantro, finely chopped
Instructions
- In a bowl, combine the strained tomatoes, hot sauce and lime juice. Set aside.
- In a large skillet over high heat, brown the meat in 1 tbsp (15 ml) of the oil for 1 to 2 minutes on each side. Season with salt and pepper. Keep warm.
- In another large non-stick skillet over low heat, warm the remaining oil. Carefully crack the eggs into the skillet. Cook on one side only, about 3 minutes or until the whites are set. Season with salt and pepper.
- Divide the rice, beans and chips among four plates. Garnish with the strained tomato mixture, tomatillo salsa, sour cream, cheese and onion. Top with the meat and eggs. Sprinkle with the cilantro.
Our colleagues Étienne and Ian had the opportunity to eat this generous, typically Mexican dish at Los Antojos restaurant during a trip to Las Vegas. These chilaquiles, corn chips loaded with salsa, sour cream and cheese, are served here all-dressed with beef, black beans and sunny-side-up eggs.