Huevos Divorciados Steak Tacos

Huevos Divorciados Steak Tacos


  • Skirt Steak
  • Tortillas
  • Eggs
  • Onions
  • Dried Ancho and guajillo chilis
  • Tomatoes
  • Garlic
  • Onion
  • Jalapeno
  • Avocado
  • Cotija Cheese
  • Red Wine Vinegar
  • Cilantro



  • 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
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