Categories: Mexican
Ingredients
- Creamy Green Salsa:
- 6 jalapenos, stemmed
- 2 garlic cloves
- 1/2 tsp ground cumin
- Salt
- 1/4 cup canola or olive oil
- Steak and Migas:
- 2 tbsp. canola or olive oil
- 1/2 lb. very thinly sliced boneless ribeye
- Salt and pepper
- 1 tbsp. Worcestershire
- 1 tbsp. soy sauce
- 1 tsp granulated garlic
- 1 lime, juiced
- 12 small soft corn tortillas
- 1 cup coarsely crush corn tortilla chips
- 2 tomatoes on the vine or plum tomatoes, seeded and chopped
- 1/2 onion, chopped
- 1 jalapeno, chopped
- 8 large eggs, beaten
- 1/3 cup fresh cilantro, chopped
Directions
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In a small saucepan, cover the jalapenos with water. Bring to a boil, reduce the heat to medium and cook until very tender, about 15 minutes; drain. Transfer to a blender; add the garlic cloves and cumin and season with salt. With the machine running, stream in the oil and blend to form a very creamy, smooth salsa.
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Meanwhile, heat a large cast-iron skillet over medium-high. Add 1 tbsp. oil. Add the ribeye; season with salt and pepper. Add the Worcestershire, soy sauce and granulated garlic. Cook, tossing often, until just browned, 1-2 minutes. Coarsely chop the meat; douse with the lime juice.
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In a large nonstick skillet over medium-high heat or directly over the open flame on a gas stovetop, cook the tortillas, turning occasionally, until charred in spots, about 2 minutes. Add the remaining 1 tbsp. oil to the skillet. Add the chips, tomatoes, onion and jalapeno; cook, stirring often, until the onion softens, 1-2 minutes. Add the eggs; scramble until just set, 2-3 minutes. Remove from the heat; mix in the cilantro.
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Slather the tortillas with the green salsa, top with the beef, then the eggs.