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

1. 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.

2. 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.

3. 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.

4. Slather the tortillas with the green salsa, top with the beef, then the eggs.

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