Best chilaquiles con carne asada recipes – Food 4 Kitchen

 Chilaquiles con carne asada is a delicious and easy-to-prepare dish, a perfect example of what life is like in Mexico. Traditionally it’s served for breakfast, but it can be eaten any time of the day. Chilaquiles con carne asada is made from a crispy tortilla that’s topped with a flavorful sauce and then served with plenty of tender beef or pork that has been marinated in orange juice for at least two hours before cooking.

The tortilla is often fried crisp on both sides, but can also be pan-fried or baked if you prefer your tortillas soft.

Chilaquiles con carne asada is nutritious food

Ingredients for chilaquiles con carne asada

• 1 package of corn tortillas.
• Frying oil: veg oil or bacon grease (you can also use lard if you have it!).
• 1 medium onion.
• 4 cloves garlic.
• 2 tbsp. lard or cooking oil (vegetable, avocado, or olive).
• 1 package chorizo sausage, diced. 
• 2 lbs. beef top sirloin, strip steak, skirt steak, or pork shoulder—cut into small cubes and marinated in orange juice for at least two hours before cooking; you can also use chicken breast(usually I just fry up some chorizo sausage that I already have to save time).
• 1 can (28 oz.) diced tomatoes (fresh tomatoes are preferred).
• 1 cup orange juice.
• 1 cup water.
• 2 tbsp. chili powder.
• 2 tbsp. dried oregano.
• 2 tbsp. cumin powder.
• 1/2 tsp. red pepper flakes  (optional)  (this will give the sauce a nice strong kick!) – salt – pepper.

Ingredients for chilaquiles con carne asada

Directions for chilaquiles con carne asada

• Heat 2 tbsp. A frying pan on medium heat should be used to melt the lard. Fry the onion and garlic until soft (3-5 min). Stir in the diced chorizo and cook for 2 min.
• Add the diced beef to brown it on all sides (10 min).
• Remove from heat, add canned tomatoes with juice, orange juice, water, chili powder, oregano, cumin powder, red pepper flakes if using and salt to taste (I usually don’t need much salt because of the canned tomatoes). Mix well and return the sauce to heat until just warm. 
• Preheat the oven to 400 F and set one rack in the middle of the oven.
• Heat 1 tbsp. lard (or oil) in a frying pan over medium-high heat. Place the first tortilla on hot oil and fry until golden. For all tortillas, repeat this process.
• Once all of them are done, transfer them to a baking sheet lined with aluminum foil and lightly sprinkle with salt (maybe not a necessity, just my personal preference). Bake for 5 minutes, flip over and bake an additional 5 minutes or so until crunchy and browned on both sides.
• Serve with chilaquiles sauce and garnish with jalapenos in their pico de gallo salsa (or guacamole), sour cream, pico de gallo, etc.

Serve chilaquiles con carne asada with sauce

Useful knowledge for you: How to make Chilaquiles with Tortilla chips

Cooking notes for chilaquiles con carne asada

• To make fresh tortillas, mix ingredients in a bowl and knead for about 10 minutes. Let rest for 30 minutes covered in a damp cloth and then roll the dough into balls the size of a large egg. Roll each ball out until it’s paper-thin (2-4mm). Fry in lard or oil until golden brown. If you like crispy tortillas you can let them brown slightly. Place on paper towels to drain excess oil after removing from oil.
• I make my own fresh tortillas, but you can also buy the corn tortillas at your local store. Just be sure to warm them in the oven first before making chilaquiles con carne asada!
• The best way to make this dish is with a cast-iron skillet or comal! A comal is a thick griddle made of smooth, hammered metal that’s used for cooking over an open flame. They can be found in almost any Mexican market.
• If your meat isn’t marinated then I suggest marinating before sautéing the meat in orange juice, as this will give the meat flavor and juiciness.
• If you can’t find chorizo sausage, then Italian or hot and sour sausage will work just as well.
• With this recipe, I usually marinate the meat for a couple of hours before cooking so it will have time to absorb the marinade well.
• If using leftover cooked meat, make sure to remove the excess fat and seasonings before cooking with the sauce.
• Chilaquiles con carne asada, in my opinion, is best when served with a side of beans and rice for a complete meal!
• This recipe can be made vegetarian by using tempeh or tofu.
• (Optional) Serve each plate with a slice of lime and a sprig of cilantro!

Use tofu for this dish

Some questions about chilaquiles con carne asada

1. What goes into chilaquiles con carne asada?

Quite a bit, actually! usually, it consists of tortilla chips (probably made from corn or potato), a seasoned meat sauce, jalapenos, and other toppings such as guacamole, pico de gallo salsa, sour cream, etc.

2. Where did the name chilaquiles con carne asada come from?

A dish called chilaquiles was popular in the early 20th century in Mexico. it was a simple dish of fried tortilla strips covered with sauce and cheese.

3. Is chilaquiles sauce different from other Mexican sauces?

Yes, chilaquiles sauce is a sauce that’s made with tomato, chili, and orange juice. It’s slightly thicker than salsa and it’s usually served along with chilaquiles con carne asada.

4. Why is this dish popular in Mexico?

Well, I’m not really sure why this dish is popular in Mexico, but I do know that it is most popular in the central and southern regions of the country.

5. How do you make this dish vegan-friendly?

You can make this dish vegan-friendly by using vegetable oil and margarine or avocado oil. You can also use non-dairy sour cream for a vegan option.

Using vegetable oil for chilaquiles con carne asada

6. Is chilaquiles con carne asada healthy?

It depends on how you eat this dish. For example, if you use low-fat sour cream you’ll be fine, but the other ingredients will add up to a lot of calories! So I wouldn’t recommend eating this dish every day, but if you’re going to eat it every once in a while…it’s totally fine! It contains healthy ingredients such as fresh veggies, meat, and seasonings.

Chilaquiles con carne asada is a great dish that you can make with leftover beef or chicken.  It’s also easy to make because it only needs a few ingredients and it takes less than an hour to whip up!

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