Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita
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- 5 tablespoons vegetable oil divided
- 1 pound Mexican chorizo casings removed, chopped
- 2 cups thinly sliced white onion
- 3/4 pound about 4 Anaheim chiles roasted, sweated, peeled, and cut into small strips
- 2 pounds sirloin steak fat trimmed and cut into bite-sized pieces
- 3/4 teaspoon kosher or coarse sea salt or to taste
- Freshly ground black pepper to taste
- 6 eggs
- Butter or oil for cooking eggs
- Potato Hash Cake
- Roasted Tomato and Jalapeño Salsita
- In a large casserole or saute pan set over medium-high heat, add 2 tablespoons of the oil. Once hot, cook the chorizo for 6 to 7 minutes, breaking it into smaller pieces with the help of a couple wooden spoons or spatulas, until crisped and browned. Transfer the cooked chorizo to a bowl, leaving the fat in the pan.
- Put another tablespoon of oil in the same pan, add the onion and cook for 4 to 5 minutes until it wilts and starts to brown along the edges. Incorporate the roasted Anaheim chiles and cook for another minute. Scrape into the bowl with the chorizo.
- Add the remaining 2 tablespoons of oil to the hot pan and raise the heat to high. Season the steak with salt and pepper. Once the oil is very hot, add the steak and cook for 2 to 3 minutes, turning, until browned all over. Incorporate the chorizo, chile, and onion mix, stir well, and turn off the heat.
- Cook the eggs, sunny side up, until desired doneness. Serve with a piece of potato hash cake
- To serve, place a piece of potato hash cake on each plate, spoon on a generous amount of the steak and chorizo mixture, and top with sunny side up eggs and roasted tomato and jalapeño salsita.