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CHILAQUILES DIVORCIADOS (CON TODO)

Picture for Chilaquiles Divorciados (Con Todo)

3 servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Salsa Verde

For the Salsa Verde

tomatillos, husks removed, rinsed, and halved

5 tomatillos, husks removed, rinsed, and halved

of cilantro, stems included, roughly chopped

½ bunch of cilantro, stems included, roughly chopped

large white onion, peeled

½ large white onion, peeled

jalapeños (or serranos for a hotter salsa) halved and with ribs and seeds removed

2 jalapeños (or serranos for a hotter salsa) halved and with ribs and seeds removed

limes, juiced

2 limes, juiced

salt to taste

salt to taste

For the Salsa Roja

For the Salsa Roja

roma tomatoes, halved

3 roma tomatoes, halved

dried Chiles guajillos

2 dried Chiles guajillos

dried Chiles de Arbol

2 dried Chiles de Arbol

onion, peeled

½ onion, peeled

of garlic, peeled

2 cloves of garlic, peeled

vegetable oil, as needed

vegetable oil, as needed

For the Chilaquiles

For the Chilaquiles

full handfuls of tortilla chips

4 full handfuls of tortilla chips

skirt, flank, or bavette steak (or arrachera, if your mexican market has it)

½ lb skirt, flank, or bavette steak (or arrachera, if your mexican market has it)

avocado, sliced

1 avocado, sliced

radish, sliced

1 radish, sliced

sour cream

¼ cup sour cream

feta cheese

¼ cup feta cheese

eggs, fried sunny side up

2 eggs, fried sunny side up

diced white onion and chopped cilantro, to garnish

diced white onion and chopped cilantro, to garnish

TOOLS

cutting board

cutting board

Chef’s knife

Chef’s knife

paring knife

paring knife

food processor or blender

food processor or blender

mixing bowls

mixing bowls

mini prep bowls

mini prep bowls

measuring cups and spoons

measuring cups and spoons

large pot

large pot

frying pan or skillet

frying pan or skillet

nonstick skillet

nonstick skillet

cast iron or stainless steel skillet

cast iron or stainless steel skillet

tongs

tongs

slotted spoon

slotted spoon

serving plates

serving plates

spoon or ladle

spoon or ladle

fridge

fridge

DIRECTIONS

1.

For the Salsa Verde

1.

Bring a pot of water to a boil, and poach the tomatillos, onion, and jalapeños until soft, about 5-7 minutes. Remove and place in a food processor along with cilantro, lime juice, garlic, and salt. Pulse until chunky but homogenous. Set in the refrigerator to cool.

tomatillos, husks removed, rinsed, and halved

5 tomatillos, husks removed, rinsed, and halved

large white onion, peeled

½ large white onion, peeled

jalapeños (or serranos for a hotter salsa) halved and with ribs and seeds removed

2 jalapeños (or serranos for a hotter salsa) halved and with ribs and seeds removed

of cilantro, stems included, roughly chopped

½ bunch of cilantro, stems included, roughly chopped

salt to taste

salt to taste

limes, juiced

2 limes, juiced

of garlic, peeled

2 cloves of garlic, peeled

large pot

large pot

slotted spoon

slotted spoon

food processor or blender

food processor or blender

fridge

fridge

2.

For the Salsa Roja

1.

In the same pot, poach the tomatoes, chiles and onion until soft, 5-7 minutes. Remove from water and place in the food processor, reserving 1 cup of poaching liquid.

roma tomatoes, halved

3 roma tomatoes, halved

dried Chiles guajillos

2 dried Chiles guajillos

dried Chiles de Arbol

2 dried Chiles de Arbol

onion, peeled

½ onion, peeled

cutting board

cutting board

Chef’s knife

Chef’s knife

large pot

large pot

measuring cups and spoons

measuring cups and spoons

2.

Pulse until homogenous but not fully smooth.

food processor or blender

food processor or blender

3.

Heat 1 tbsp of vegetable oil in a pan until hot but not shimmering, and then add the salsa (be careful, it will sputter). Add ½ of the reserved poaching liquid and let reduce for about 5-7 minutes. Add more liquid and reduce further for a fuller flavor, or remove from heat once a spoon leaves a trail in the pan. Refrigerate and set aside.

vegetable oil, as needed

vegetable oil, as needed

For the Salsa Roja

For the Salsa Roja

measuring cups and spoons

measuring cups and spoons

frying pan or skillet

frying pan or skillet

fridge

fridge

4.

For the Chilaquiles

1.

Prepare your garnishes: slice your avocado, thinly slice and soak the radish in cold water, dice your onion and chop your cilantro. Set aside

avocado, sliced

1 avocado, sliced

radish, sliced

1 radish, sliced

diced white onion and chopped cilantro, to garnish

diced white onion and chopped cilantro, to garnish

cutting board

cutting board

Chef’s knife

Chef’s knife

mini prep bowls

mini prep bowls

2.

Salt and sear the steak on high heat until cooked through on both sides. The steak should be thin enough to not need too much time to cook, about 2 minutes on each side.

skirt, flank, or bavette steak (or arrachera, if your mexican market has it)

½ lb skirt, flank, or bavette steak (or arrachera, if your mexican market has it)

cast iron or stainless steel skillet

cast iron or stainless steel skillet

tongs

tongs

3.

Fry your eggs in butter until cooked to your liking.

eggs, fried sunny side up

2 eggs, fried sunny side up

nonstick skillet

nonstick skillet

spoon or ladle

spoon or ladle

4.

Add ½ of salsa verde to a pan and heat. Once hot, add 1-2 handfuls of your tortilla chips and toss to combine. Cook together until chips have softened and absorbed salsa. Repeat for the chips with the salsa roja.

For the Salsa Verde

For the Salsa Verde

full handfuls of tortilla chips

4 full handfuls of tortilla chips

For the Salsa Roja

For the Salsa Roja

frying pan or skillet

frying pan or skillet

5.

Plate the two sets of chilaquiles next to each other. Slice your steak, and set on top of the chilaquiles. Add the egg, dollops of sour cream, feta cheese, cilantro, onion, and avocado (in the order of your liking!), and enjoy!

For the Chilaquiles

For the Chilaquiles

skirt, flank, or bavette steak (or arrachera, if your mexican market has it)

½ lb skirt, flank, or bavette steak (or arrachera, if your mexican market has it)

eggs, fried sunny side up

2 eggs, fried sunny side up

sour cream

¼ cup sour cream

feta cheese

¼ cup feta cheese

diced white onion and chopped cilantro, to garnish

diced white onion and chopped cilantro, to garnish

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