Post by nini on Mar 21, 2007 19:56:12 GMT -5
Ingredients:
• 2 teaspoons Olive Oil
• 2 1/2 teaspoons Chipotle pepper sauce
• 4 (6-inch) corn Tortillas ( u can use ready made tostada shells)
• 8 ounces beef Skirt Steak
• Salt to taste (dont use)
• 6 Large Eggs
• 1/2 teaspoon Salt
• 1 Tablespoon Butter or margarine
• 1 cup Chunky Salsa (i use pace)
• 1 ripe Avocado, peeled, pitted and diced
• Fresh cilantro, chopped
•
Method:
Heat oven to 350 degrees. Combine olive oil and 1/2 teaspoon of the Chipotle pepper sauce in a small cup. Brush tortillas with mixture. Bake 15 minutes or until crisp. Sprinkle both sides of skirt steak with salt, to taste. In large heavy skillet over medium-high heat, heat skillet until smoking. Add skirt steak. Cook 5 minutes each side for medium-rare. Let stand 5 minutes before slicing. Thinly slice steak across the grain. Beat eggs, 1/2 teaspoon salt and remaining 2 teaspoons Chipotle pepper sauce in medium bowl. Melt butter in large skillet over medium heat. Scramble eggs until of desired doneness, stirring constantly. To serve, top each tortilla with salsa, sliced steak, eggs and avocado.
Sprinkle with lots of cilantro.
• 2 teaspoons Olive Oil
• 2 1/2 teaspoons Chipotle pepper sauce
• 4 (6-inch) corn Tortillas ( u can use ready made tostada shells)
• 8 ounces beef Skirt Steak
• Salt to taste (dont use)
• 6 Large Eggs
• 1/2 teaspoon Salt
• 1 Tablespoon Butter or margarine
• 1 cup Chunky Salsa (i use pace)
• 1 ripe Avocado, peeled, pitted and diced
• Fresh cilantro, chopped
•
Method:
Heat oven to 350 degrees. Combine olive oil and 1/2 teaspoon of the Chipotle pepper sauce in a small cup. Brush tortillas with mixture. Bake 15 minutes or until crisp. Sprinkle both sides of skirt steak with salt, to taste. In large heavy skillet over medium-high heat, heat skillet until smoking. Add skirt steak. Cook 5 minutes each side for medium-rare. Let stand 5 minutes before slicing. Thinly slice steak across the grain. Beat eggs, 1/2 teaspoon salt and remaining 2 teaspoons Chipotle pepper sauce in medium bowl. Melt butter in large skillet over medium heat. Scramble eggs until of desired doneness, stirring constantly. To serve, top each tortilla with salsa, sliced steak, eggs and avocado.
Sprinkle with lots of cilantro.
