Ingredients:
- Skirt Steak
- Tortillas
- Eggs
- Onions
- Dried Ancho and guajillo chilis
- Tomatoes
- Garlic
- Onion
- Jalapeno
- Avocado
- Cotija Cheese
- Red Wine Vinegar
- Cilantro
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Instructions:
- In a roasting dish, add oil and salt to 4 organic plum tomatoes, 2 jalapenos and half an onion
- Roast at 400* for 15 minutes
- Heat some oil in a pan, and toast your dried chilis and 4 cloves of garlic for 5 minutes
- Add everything to a blender with a large handful of cilantro, a clove of fresh garlic, and some fresh white onion and blend
- Taste for seasoning
- Thinly slice your red onions into disks
- Add to a mason jar
- Add to a pot ā 1 cup of water, 2 cups of red wine vinegar, a big pinch of salt, sugar, dried oregano, chili flakes and peppercorns
- Bring to a light boil then pour over your onions
- Store in fridge for 3 hours before using and up to a month and a half
- Heavily season your skirt steak with Salt Hank Essential Salt and pepper
- Sear on high heat for 3-4 minutes per side
- In a pan, heat up a few tablespoons of oil and fry your corn tortillas for a few minutes
- Flip tortillas, then crack an egg on each one
- Add a couple tablespoons of water to the pan then cover with lid
- Let egg whites cook for a few minutes then add salsa to surround the yolk
- Let cook for another minute or two then remove
- Top with diced steak, sliced avocado, pickled onions, crema, cilantro, cotija cheese, and lime
- Serve