Chilaquiles Verdes con Arrachera (Green Chilaquiles with Steak)
Crisp tortilla chips simmered in tangy tomatillo salsa and topped with sliced grilled steak, crema, onion and cheese.
Made with Salsa verde (cooked tomatillo salsa) and Tostadas and totopos (tortilla chips) and Carne asada marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min plus marinating
- LevelEasy
- Costabout £2.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Marinate the steak in your ready made carne asada marinade (see the base recipe) for 2 to 6 hours in the fridge. Discard the used marinade.
- 2
Pat the steak dry and sear on a hot pan for 2 to 3 minutes each side. Rest for 5 minutes, then slice thinly across the grain.
6 min - 3
Warm the salsa verde (see the base recipe) in a wide frying pan until simmering.
- 4
Add the totopos (see the base recipe) and toss for 1 minute so they are coated but still have some crunch.
1 min - 5
Fry the eggs in the oil until the whites are set and the yolks are runny.
- 6
Divide the chilaquiles between plates, top with steak, eggs, crema, queso fresco, onion and coriander and serve at once.
Tips
- Add the chips only when you are ready to eat, for a crisp edge. Simmer longer for a softer, traditional texture.
- Make the totopos a day ahead so they are properly dry and crisp.
- Use red salsa instead of green for chilaquiles rojos.
Storing and freezing
Best eaten straight away. Cooked steak and salsa keep separately in the fridge for up to 3 days.
Questions
Should chilaquiles be crunchy or soft?
Both are traditional. Restaurants often serve them just softened with some crunch left, while home cooks simmer them longer until tender like a casserole.
Can I leave out the eggs?
Yes. Chilaquiles are often served just with crema and cheese. The steak makes this a very filling breakfast or brunch.
More made with salsa verde (cooked tomatillo salsa)
Huaraches de Birria (Masa Huaraches with Birria and Salsa Verde)
GFEFNFChicharrón en Salsa Verde (Crackling in Green Salsa)
GFEFNFTamales de Puerco en Salsa Verde (Pork Tamales in Green Salsa)
GFDFEFSopes de Pescado Ahumado (Smoked Mackerel Sopes)
EFNFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.