Mexican Food For Cheap | Struggle Meals

Start by preparing skirt steak for carne asada, seasoning it with garlic powder, salt, pepper, cumin, chili powder, paprika, sugar, and red pepper flakes.

Preheat the broiler to full heat.

Cook the seasoned skirt steak under the broiler for a short time to achieve caramelization.

Husk the corn but not too far, leaving some husk to steam the corn.

Use a toothbrush to remove the corn hairs.

Coat the corn with butter and sprinkle with salt, then close the husk back up.

Place the corn in a 425°F oven for 25 minutes.

While the corn cooks, prepare the sauce for the corn by mixing mayonnaise, lime zest, lime juice, cilantro, salt, and pepper.

Adjust the sauce's consistency with water or more mayonnaise as needed.

Remove the corn from the oven and drizzle with crema, cotija cheese, and chili.

Rest the cooked skirt steak before slicing it against the grain for better texture.

Prepare chilaquiles by making a tomato sauce with canned tomatoes, garlic, onion, and jalapeno sautéed in olive oil.

Add cumin, chili powder, and pepper to the sauce.

Create a garlic paste with salt and add it to the sauce.

Simmer the sauce gently for 15 minutes.

Cut stale tortillas into pieces and coat them with olive oil and salt before baking them at 425°F for 9 to 12 minutes, turning them once or twice.

Layer the baked tortillas with black beans, cheddar cheese, and the tomato sauce in a baking dish.

Top with more tortillas and cheese, then bake until the cheese melts.

Optionally, fry an egg to serve on top of the chilaquiles, garnishing with red onions, cilantro, and cotija cheese.

Equipment Needed

Dietary