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Huevos con Papas y Carne de Bistec, Salsa Verde Eggs with Potatoes, Steak and Green Sauce

Serves 2

Ingredients

• 1 Each Russet potato, peeled and diced
• 2 Tablespoons, Butter
• 3 Tablespoons Onion, chopped
• 4 Each Eggs, beaten until frothy
• 8 Ounces Tenderloin, diced
• Salt an freshly ground pepper to taste
• 10 Each Cilantro leaves, chopped
• 1 Each Green onion, sliced for garnish
• 3 Tablespoons Queso Fresco, crumbled for garnish

Method

• Cook the potatoes in salted boiling water about 10 minutes. Drain and reserve.
• Melt the butter over medium high heat in a nonstick pan.
• Add onions and cook for about three minutes. Add the potatoes and cook golden brown, about 10 minutes. Add beef and cook until warm.
• Add the beaten eggs and cook until barely set, stirring as needed. Fold in the cilantro. Remove from heat.
• Garnish with the salsa verde (recipe follows) onions and cheese.
• Enjoy!

Salsa Verde

• 1 Pound Tomatillos, husked and rinsed
• 2 Tablespoons Corn oil
• 1/4 Cup Onion, rough chop
• 1/4 Jalapeno with seeds
• 1 Clove Garlic
• 6 Each Cilantro sprigs
• Salt to taste

Method

• Pre heat oven to 350°.
• Coat the tomatillos with the oil and place them on a sheet tray. Roast for about 20-30 minutes or until they begin to brown and soften. Remove from the oven and allow them to cool.
• Place the tomatillos and the remaining ingredients in a blender, for a smooth sauce or a food processor for a chunkier sauce.
• Spoon some salsa over your eggs.
• Cool the remaining salsa in the fridge for later use. This recipe makes about 3 cups.

Jamie Samford
Corporate Chef
Winn Meat Company