As you know, my culinary inspirations can be far and few between. I can be hesitant to experiment. But this morning, with only a few hours away from lunch and nothing in my empty belly, I wanted to make more than just sunny-side up eggs. I had some leftover lunchmeat and cheese in the fridge, and I thought, maybe, just maybe, I could transform the roast beef and smoked cheddar cheese into a mex breakfast dish.
The tortillas crisped beautifully, and the beef sauteed deliciously...then I added my "red sauce" and the end result almost resembled vomit. I was so disappointed. Until I took the first bite. It was soooo good. I am so glad that, although food should always look visually appealing, that even when it becomes a visual disaster, it can still have good flavor and texture, which was what I had when I ate my leftover Lexiquiles. Ready to try? Go for it, the recipe is below. :-)
- 3 slices roast beef lunch meat, chopped and sprinkled with 1/2 t salt, 1/2 t red chile powder, 1/2 t cumin, and 1/4 t ground pepper
- 4 slices smoked sharp cheddar cheese
- 1/2 of large jalapeño, diced (keep seeds if you like it hot!)
- 1/4 cup diced onion
- 7 corn tortillas, quartered
- 1/3 cup veggie or canola oil
- 4 eggs, slightly beaten
- Lexi's Red Sauce: 1/4 cup each Tapatio's Hot Sauce, 1/4 cup tomato sauce, 1/4 cup salsa of your choice
- Heat oil in large skillet over medium-high heat. Fry tortillas in batches, then drain on paper-towel lined plate.
- In same skillet add onions and jalapeños. Cook 2 minutes, stirring frequently.
- Add beef, cook 3 minutes more, stirring often.
- Add eggs and tortillas, stirring often, but gently. It may seem hard at first, and some of your tortillas will chip, but don't worry, keep on stirring!
- Once the eggs have firmed (it will seem that you have pieces of scrambled egg throughout the skillet), add Red Sauce mixture. Cook, stirring, until heated through, about 3 minutes more.
- Place cheese slices on top. Let sit 2 minutes, and the cheese will melt.
- Serve and chow down. Ole!