Name: Beef and Egg Chilaquiles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
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

Preparation

- 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.

Beef and Egg Chilaquiles

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Ingredients

Preparation

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To help you with this recipe

RICARDO 2-in-1 Citrus Juicer