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Restaurants›El Chaparro Mexican Bar & Grill - Spring›* Huevos Con Carne Recipe

* Huevos Con Carne Recipe

Name: El Chaparro Mexican Bar & Grill - Springs * Huevos Con Carne Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 count large eggs; 1 tbs unsalted butter; 0.25 tsp salt; 0.125 tsp black pepper; 4 oz flank steak or skirt steak; 1 tbs olive oil; 1 tbs lime juice; 1 tsp soy sauce; 1 tsp garlic, minced; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.25 tsp smoked paprika; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.5 count ripe Roma tomato, seeded and finely diced; 2 tbs white onion, finely diced; 1 tbs fresh cilantro, chopped; 0.5 count jalapeño, seeded and finely minced; 1 tsp lime juice; 0.25 tsp salt; 2 count warm corn or flour tortillas; 1 tsp hot sauce

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time35m

Serves1

Two Eggs Cooked Any Style, Served With 4oz Of Marinated Beef Fajita & Pico De Gallo.

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Ingredients

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Eggs

2 count Large eggs

1 tbs Unsalted butter

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Marinated Beef Fajita (4 oz serving)

4 oz flank steak or skirt steak

1 tbs olive oil

1 tbs ReaLime juice

1 tsp Aged soy sauce

1 tsp Garlic, minced

1/2 tsp Ground cumin

1/2 tsp Chili powder

1/4 tsp Smoked paprika

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Pico de Gallo

1/2 count ripe Roma tomato, seeded and finely diced

2 tbs white onion, finely diced

1 tbs Fresh cilantro, chopped

1/2 count jalapeño, seeded and finely minced

1 tsp ReaLime juice

1/4 tsp Celtic sea salt

To Serve (optional)

2 count warm corn or flour tortillas

1 tsp Hot sauce

Method

Marinated Beef Fajita (prepare first)

Marinate and Rest

Thinly slice the 4 oz steak across the grain into 1/8–1/4 inch strips. In a small bowl combine 1 tbs olive oil, 1 tbs lime juice, 1 tsp soy sauce, 1 tsp minced garlic, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/4 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss the sliced beef in the marinade until well coated. Let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Cook the Beef

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add the marinated beef in a single layer (a drizzle of 1 tsp olive oil if the pan is dry). Sear without moving for 1 minute to develop color, then stir and continue to cook another 1–2 minutes until the beef is cooked through but still tender. Total cook time should be about 2–3 minutes. Remove from pan and keep warm.

Pico de Gallo

While the beef marinates, combine 1/2 diced Roma tomato, 2 tbs diced white onion, 1 tbs chopped cilantro, 1/2 minced jalapeño, 1 tsp lime juice and 1/4 tsp salt in a small bowl. Stir, taste and adjust seasoning. Let sit for at least 10 minutes for flavors to meld.

Eggs

Prepare Pan

About 5 minutes before serving, heat a nonstick or stainless steel skillet over medium-low. Add 1 tbs unsalted butter and let it melt and coat the pan.

Cook Eggs Any Style — Sunny Side Up / Over Easy / Over Medium / Over Hard

For sunny-side-up: crack 2 eggs into the pan, season with 1/4 tsp salt and 1/8 tsp black pepper. Cook on medium-low until whites are set but yolks still runny, about 2–3 minutes. For over-easy/medium/hard: once whites set, carefully flip the eggs with a spatula and cook 10–20 seconds for over-easy (runny yolk), 30–45 seconds for over-medium (slightly jammy yolk), or 1–2 minutes for over-hard (fully set yolk). For scrambled: beat eggs first and cook, stirring gently until just set.

Finish

When eggs are done to your liking, transfer to plate. Reheat the cooked beef briefly in the same pan for 15–30 seconds if needed.

Assemble and Serve

Place the eggs on a warmed plate. Arrange 4 oz of the cooked marinated beef fajita alongside the eggs. Spoon 2–3 tablespoons of pico de gallo over the beef or next to the eggs. Serve with 2 warmed tortillas and hot sauce on the side if desired.