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Recipes from Bluesbaby

Have you ever found a great recipe online and then later when you wanted it, you just couldn't remember where it was located? This is my method of hanging on to our family recipes and others too good to lose. You may have to scroll all the way down for the archives and link sections.

Wednesday, June 28, 2017

Steak & Migas Tacos

Steak & Migas Tacos
There are many styles of migas. I prefer the Tex-Mex variety I get in Austin. This is a short-cut made with corn tortilla chips and scrambled eggs.
RACHAEL RAY EVERY DAY JUN 27, 2017


Recipe by Rachael Ray

4 SERVINGS

Ingredients

Creamy Green Salsa

6 jalapeños, stemmed
2 fat cloves garlic
1/2 tsp. ground cumin
Salt
1/4 cup canola or olive oil

2 tbsp. canola or olive oil
1/2 lb. very thinly sliced boneless ribeye (ask your butcher to cut it for you)
Salt and pepper
1 tbsp.each Worcestershire sauce and tamari
1 tsp. (about 1/3 palmful) granulated garlic
1 lime, juiced (about 2 tbsp.)
12 small (5- to 6-inch) soft corn tortillas
1 cup coarsely crushed corn tortilla chips
2 tomatoes on the vine or plum tomatoes, seeded and chopped
1/2 onion, chopped
1 jalapeño, chopped
8 large eggs, beaten
1/3 cup (a handful) fresh cilantro or parsley leaves, chopped
Preparation

1. In a small saucepan, cover the jalapeños 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, one turn of the pan. Add the ribeye; season with salt and pepper. Add the Worcestershire, tamari and granulated garlic. Cook, tossing often, until just browned, 1 to 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, one turn of the pan. Add the chips, tomatoes, onion and jalapeño; cook, stirring often, until the onion softens, 1 to 2 minutes. Add the eggs; scramble until just set, 2 to 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.

 Note: Serve these steak and egg tacos for BLD (breakfast, lunch or dinner)!

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