Beef Chilaquiles | Authentic Mexican Street Food

Season the beef steak slices with fine table salt, ground black pepper, half of the ground cumin, and half of the smoked paprika. Heat one tablespoon of extra virgin olive oil in a large skillet and sear the meat over high heat for 2-3 minutes on each side, until browned on the outside and tender on the inside. Transfer the meat to a cutting board and let it rest for 5 minutes, then cut it into thin strips.

In the same skillet, add the remaining olive oil, crushed garlic, and half of the finely chopped red onion. Sauté over medium heat for 1-2 minutes until fragrant. Pour in the tomato passata, add the remaining ground cumin and smoked paprika, then let the salsa simmer over low heat for 5-7 minutes, until slightly thickened and richly flavored.

Reduce the heat to low and add the tortilla chips directly to the skillet, over the hot salsa. Toss gently for 1 minute so the chips are evenly coated in the flavorful sauce while retaining a pleasant texture.