Steak and Enchiladas

Veggie Omelette

Avocado Toast

Huevos Rancheros

Chilaquiles

Breakfast Burrito

Pat steak dry with paper towels. In a small bowl combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp ground cumin, 2 tbsp olive oil and 1 tbsp fresh lime juice. Rub mixture evenly over both sides of the steak. Let rest at room temperature for 20–30 minutes or refrigerate up to 2 hours (bring to room temp before cooking).

Marinate and season

Heat a large skillet or cast-iron pan over high heat until very hot. Add a thin film of oil if pan is not well seasoned. Sear steak 3–5 minutes per side (depending on thickness) for medium-rare to medium, until a dark crust forms and internal temp reaches 130–140°F (54–60°C) for medium-rare to medium. For thinner cuts, 2–4 minutes per side may be enough.

Cook steak

Transfer steak to a cutting board and tent with foil. Let rest 8–10 minutes to allow juices to redistribute. Slice thinly against the grain into strips, then chop into bite-sized pieces. Measure out 1 cup for filling; reserve remaining steak for another use or extra filling. Sprinkle chopped cilantro over sliced steak if using and set aside.

Rest and slice

In a medium saucepan over medium heat, add 2 tbsp vegetable oil. Once hot, whisk in 2 tbsp flour and cook 1–2 minutes, whisking constantly, until the mixture is lightly golden and smells nutty (this is the roux).

Reduce heat to medium-low and whisk in 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt and 1/4 tsp black pepper. Cook 30 seconds to bloom the spices.

Whisk in 2 tbsp tomato paste until combined, then slowly add 2 cups beef or chicken broth, whisking constantly to avoid lumps. Bring to a simmer, reduce heat and simmer gently 8–10 minutes until slightly thickened. Taste and adjust seasoning (add a pinch more salt or a little sugar if sauce tastes too bitter). Keep warm.

In a skillet, heat 2 tbsp vegetable oil over medium heat. Add the finely chopped onion and sauté 4–5 minutes until soft and translucent.

Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to burn.

Add the thinly sliced/ chopped cooked steak (about 1 cup) to the skillet. Season with 1/2 tsp salt and 1/4 tsp black pepper. Heat through 1–2 minutes, stirring to combine with onions and garlic.

Remove from heat and stir in 1 cup shredded Monterey Jack (or preferred melting cheese) so the filling is slightly melty but not greasy. If using queso fresco, fold it in now.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar.

To make tortillas pliable and prevent cracking, warm them briefly. Heat a small skillet over medium-high heat and lightly fry each corn tortilla in 1 teaspoon of oil for about 10–15 seconds per side, or wrap a stack in a damp towel and microwave 30–45 seconds. Keep warm under a towel.

Warm and soften tortillas

Drop about 2–3 tablespoons of enchilada sauce into the bottom of the baking dish and spread thinly to prevent sticking. Working with one tortilla at a time, place about 2–3 tablespoons of the steak filling down the center of the warmed tortilla, sprinkle a little extra shredded cheese (about 1 tablespoon) over the filling, then roll tightly and place seam-side down in the prepared dish. Repeat with remaining tortillas (should make about 8–10 enchiladas depending on tortilla size and filling).

Fill tortillas

Pour remaining enchilada sauce evenly over the rolled enchiladas, making sure to coat the tops and fill any gaps. Sprinkle the remaining shredded cheese evenly over the sauced enchiladas.

Bake uncovered in preheated oven 15–18 minutes, until sauce is bubbling and cheese is melted and lightly golden.

Remove from oven and let rest 5 minutes. Top with sour cream or crema (drizzled or dolloped), sliced green onions, chopped cilantro and lime wedges on the side. Serve hot.

flank steak or skirt steak

kosher salt

black pepper, freshly ground

garlic powder

ground cumin

olive oil

fresh lime juice

fresh cilantro, chopped (optional, for garnish)

cooked steak, thinly sliced (from above)

onion, small, finely chopped

garlic, minced

shredded Monterey Jack or Chihuahua cheese

crumbled queso fresco or feta (optional)

vegetable oil (for sautéing and frying tortillas)

salt

black pepper

vegetable oil

all-purpose flour

chili powder

oregano, dried

ground black pepper

tomato paste

beef or chicken broth

corn tortillas (6-inch)

shredded cheese (same as above or mix)

sour cream or Mexican crema

sliced green onions

chopped fresh cilantro

lime wedges

Wash vegetables. Finely chop 1/4 cup yellow onion, small-dice 1/4 cup red bell pepper, slice 1/4 cup mushrooms, halve 4 cherry tomatoes, chop and pack 1/2 cup baby spinach, and thinly slice 1 tablespoon fresh chives. Grate 1/4 cup cheddar if not pre-grated and crumble feta if using.

Chop and measure

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until yolks and whites are combined and slightly frothy (about 30 seconds).

Heat 1 teaspoon olive oil in a nonstick 8-10 inch skillet over medium heat until shimmering (about 30 seconds).

Add the chopped onion and cook, stirring, until softened and translucent, about 2–3 minutes.

Add the diced red bell pepper and sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their moisture and the peppers soften, about 3–4 minutes.

Add the chopped spinach and halved cherry tomatoes. Cook for 30–45 seconds until spinach wilts and tomatoes soften slightly. Season the vegetables lightly with a pinch of salt and a few grinds of black pepper. Transfer cooked vegetables to a small bowl and set aside.

Wipe the skillet clean with a paper towel and return to medium-low heat. Add 1 tablespoon unsalted butter and allow it to melt and foam but not brown, about 30 seconds.

Pour the beaten egg mixture into the skillet and let it sit, undisturbed, for about 15–20 seconds until the edges begin to set.

Using a heatproof spatula, gently push the set edges toward the center while tilting the pan to let uncooked egg flow to the edges. Repeat around the pan until the top is mostly set but still slightly glossy, about 45–60 seconds more.

Evenly spread the cooked vegetable mixture over one half of the omelette. Sprinkle 1/4 cup grated cheddar and 2 tablespoons crumbled feta (if using) over the vegetables. Scatter the sliced chives on top.

Carefully fold the empty half of the omelette over the filled half using the spatula to create a crescent. Let cook for 20–30 seconds more to melt the cheese and finish cooking through (do not overcook).

Slide the omelette onto a plate, garnish with 1 teaspoon chopped parsley and additional chives if desired. Serve immediately.

large eggs

whole milk

unsalted butter

yellow onion, finely chopped

red bell pepper, small dice

baby spinach, packed, chopped

mushrooms, sliced

cherry tomatoes, halved

fresh chives, thinly sliced

grated cheddar cheese

crumbled feta (optional)

fresh parsley, chopped (for garnish)

Heat a skillet over medium-high heat or preheat a toaster. Brush both sides of each bread slice lightly with olive oil (or spread butter on one side if using).

Preheat and prepare bread

Toast the bread slices in the skillet 2–3 minutes per side until golden and crisp, or toast in a toaster until desired doneness. Remove and keep warm.

Toast the bread

Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl.

Prepare the avocado

Using a fork, mash the avocado to a slightly chunky consistency. Stir in the lemon juice, chopped red onion, sea salt, and black pepper. Taste and adjust seasoning. If you want heat, add the red pepper flakes and mix.

Mash and season

Spread about half of the avocado mixture evenly over each toasted slice of bread.

Top with halved cherry tomatoes and a small handful of microgreens or arugula if using. Sprinkle crumbled feta and everything bagel seasoning over the top as desired.

Finish with an extra drizzle of olive oil or a light squeeze of lemon if desired. Serve immediately.

sourdough bread, 1/2-inch slices

extra-virgin olive oil

unsalted butter (optional)

ripe Hass avocado

fresh lemon juice

finely chopped red onion

sea salt

freshly ground black pepper

red pepper flakes (optional)

microgreens or baby arugula

crumbled feta cheese

everything bagel seasoning

Place the roma tomatoes, half of the chopped onion (reserve remaining onion for garnish/eggs), garlic cloves, and serrano on a rimmed baking sheet or cast-iron skillet. Roast under a broiler or on a hot skillet over medium-high heat, turning occasionally, until tomatoes are blackened in spots and soft, about 8–12 minutes.

Roast the vegetables

Transfer the roasted tomatoes, garlic, chile, and reserved raw onion to a blender. Add cilantro, 1 tablespoon oil, broth, salt, and pepper. Pulse or blend briefly until you reach a slightly chunky salsa (about 6–10 pulses). Taste and adjust salt; add lime juice if desired.

Blend the salsa

Heat a medium skillet over medium heat and add the blended salsa. Simmer, stirring occasionally, until slightly thickened and brightened, 6–8 minutes. If salsa seems too thick, add up to 2 tablespoons additional broth or water. Keep warm on very low heat while you cook the eggs.

Simmer the salsa

Warm a clean skillet or comal over medium heat. Brush each tortilla lightly with oil (about 1/2 tbs per tortilla) or flick oil into the pan and toast tortillas one at a time 30–45 seconds per side until pliable and just browned. Stack and keep warm wrapped in a clean towel.

Prepare tortillas

If using refried beans, warm them in a small saucepan over low heat, stirring occasionally, or microwave until hot. Keep covered and warm.

Heat beans (optional)

In a nonstick skillet, heat remaining 1 1/2 tbs oil over medium heat until shimmering. Crack eggs into the pan, spacing so whites don't touch. Fry until whites are set but yolks remain runny, about 2–3 minutes for sunny-side up. For over-easy, cook an additional 20–30 seconds after gently flipping. Season with a pinch of the reserved 1/2 tsp salt.

Fry the eggs

Spread about 1/4 cup warmed refried beans (if using) onto each tortilla. Place a tortilla on each plate, then spoon 2–3 tablespoons of warm salsa over the tortilla. Top each with a fried egg. Spoon additional salsa over the eggs (about 1/4 cup each). Sprinkle shredded cheese over the hot salsa so it softens, and add sliced avocado and chopped cilantro.

Assemble plates

Serve immediately with lime wedges and extra salsa or hot sauce on the side. To eat, break the yolk and scoop the egg, salsa, and beans with the tortilla.

Finish and serve

roma tomatoes

white onion, roughly chopped

garlic cloves

serrano or jalapeño chile (seeded for milder)

fresh cilantro, loosely packed

vegetable or chicken broth

lime juice (optional)

corn or flour tortillas

vegetable oil or other neutral oil

refried beans (warmed, optional)

shredded queso fresco or Monterey Jack

avocado, sliced

fresh cilantro leaves, chopped

salt (for eggs and tortillas)

hot sauce or extra salsa (optional)

Stack tortillas and cut into 6–8 wedges each (triangles).

Cut tortillas

In a heavy-bottomed skillet or deep pot, heat 1½–2 cups vegetable oil over medium-high until it registers 350°F (175°C) or a small tortilla piece sizzles and browns within 10–15 seconds.

Heat oil

Working in batches so oil temperature stays steady, add tortilla wedges in a single layer and fry, stirring occasionally, until golden and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer chips to a paper-towel-lined tray and immediately sprinkle with 1 tsp salt. Let cool slightly. Reserve 1½–2 cups of chips whole (for layering) and break the rest into medium pieces.

Fry chips

Place tomatoes, serranos and the onion (quartered) on a hot dry skillet or comal over medium-high heat. Cook, turning occasionally, until tomatoes and chiles are charred and softened and onion edges are browned, about 7–10 minutes. You can also broil for 8–10 minutes, turning once.

Roast tomatoes and chiles

Transfer roasted tomatoes, chiles, onion and garlic to a blender. Add 1 tbs vegetable oil, 1/2 cup stock (if using) and blend until mostly smooth but slightly textured, about 20–30 seconds. Taste and season with 1–1¼ tsp salt and 1/4 tsp ground cumin. If salsa is very hot, let cool 5 minutes before blending to avoid steam pressure.

Blend salsa

Heat a medium skillet over medium heat and add the blended salsa. Cook, stirring occasionally, until sauce reduces slightly and flavors marry, 6–8 minutes. Adjust salt and add a splash more stock or water if too thick. Keep warm.

Simmer salsa

If using shredded chicken, warm it briefly in the salsa or in a separate pan with a tablespoon of salsa so it absorbs flavor, 2–3 minutes.

Warm chicken (if using)

In a wide skillet or sauté pan over medium-low heat, add about half the warm salsa (about 1–1¼ cups). Add reserved whole chips and broken pieces, folding gently to coat so chips are saucy but not soggy. Add warm shredded chicken if using and fold once more. Cook 2–3 minutes until chips have softened slightly but still hold some texture. Add more salsa if you prefer saucier chilaquiles.

Combine chips and salsa

While chips and salsa finish, heat a small nonstick skillet over medium with 1 tsp oil or butter. Fry eggs sunny-side up or to desired doneness, seasoning with a pinch of salt.

Pan-fry eggs

Divide chilaquiles among 4 plates. Top each portion with a fried egg (or two halves if sharing), a drizzle (about 1–2 tbs) of crema or sour cream, sprinkle with 3 tbsp crumbled queso fresco, sliced onion, chopped cilantro, and avocado slices. Serve with lime wedges on the side for squeezing.

Plate and garnish

Serve immediately so eggs are warm and chips retain a balance of crisp and tender. Offer extra salsa on the side.

Serve

vegetable oil for frying

ripe plum tomatoes

roma tomatoes (or additional plum)

white onion

serrano chiles

chicken or vegetable stock (optional)

eggs (for frying)

cooked shredded chicken (optional)

crumbled queso fresco or cotija

crema mexicana or sour cream

thinly sliced white onion (for garnish)

chopped cilantro

avocado

Peel (optional) and dice the russet potato into small 1/2-inch cubes. Rinse under cold water and pat dry with a clean towel to remove excess starch.

Prepare potato

Heat 1 tablespoon olive oil in a 10-inch nonstick or cast-iron skillet over medium heat. Add diced onion and cook, stirring occasionally, until translucent, about 2–3 minutes.

Cook onions

Add the diced potato to the skillet, spreading into a single layer. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Cook without moving for 3–4 minutes to allow a crust to form, then stir and continue to cook, tossing occasionally, until golden and tender, 8–10 more minutes. If potatoes are browning too quickly, reduce heat to medium-low and cover for a few minutes to finish cooking. Transfer to a plate and keep warm.

Fry potatoes

If using raw sausage or chorizo, crumble and cook in a separate skillet over medium heat, breaking into bite-size pieces, until fully cooked and browned, 6–8 minutes. Drain excess fat on a paper towel. If using precooked or other protein (bacon, ham), warm through. Set 3 oz of the cooked protein aside for assembly.

Shred cheese if not pre-shredded and keep ready for assembly.

In a medium bowl whisk 6 large eggs with 1 tablespoon whole milk (or water), 1 teaspoon salt, and 1 teaspoon black pepper until combined and slightly frothy. This yields soft, tender scrambled eggs.

Whisk eggs

Melt 1 tablespoon unsalted butter in a clean 10-inch skillet over medium-low heat. Pour in the egg mixture. Using a heatproof spatula, gently stir and fold the eggs, scraping the bottom as curds form. Cook slowly until just set but still slightly glossy, about 3–4 minutes. Remove from heat a little early since they will finish cooking in the residual heat. Keep eggs warm.

Cook scrambled eggs

Warm each flour tortilla for 10–15 seconds per side in a dry skillet over medium heat or wrap a stack in a damp paper towel and microwave for 20–30 seconds. Warming makes them pliable and easier to roll.

Warm tortillas

Place one warm tortilla on a clean surface. In the center, layer about 1/4 of the scrambled eggs, 1/4 of the cooked potatoes, about 3/4 oz (roughly 1/4 of the reserved protein) of the cooked sausage/chorizo, and 1/4 cup shredded cheddar cheese. Spoon 2 tablespoons salsa and 1 tablespoon sour cream over the filling, and sprinkle 1/2 tablespoon chopped cilantro. Add a few drops of hot sauce if desired.

Assemble

Fold the bottom edge of the tortilla up over the filling, fold both sides toward the center, then continue rolling tightly to form a sealed burrito. Tuck the ends as you roll to keep filling contained.

Fold and roll

For a toasted exterior and to help seal the burrito, place seam-side down on a hot, lightly greased skillet over medium heat. Press gently and cook 1–2 minutes per side until golden brown and crisp.

Optional crisping

Cut burritos in half on a diagonal if desired, serve immediately with extra salsa, sour cream, and hot sauce on the side.

Steak And Enchiladas

Veggie Omelette

Avocado Toast

Huevos Rancheros

Chilaquiles

Breakfast Burrito