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Ethnic Dishes - Southwest / Latin
Chopped & Smothered Ranchero Steak
4 ground sirloin or bison patties - or cube steaks
Tony’s Chile Arriba seasoning, or Cajun seasoning, or seasoning salt, to taste
4-6 slices Tony’s Pepper Bacon
2 cups Tony’s Green Chile
4 oz smoked or sharp cheddar, grated
4 large eggs
4 cups shredded lettuce
1 tomato, chopped
½ cup Tony’s Guacamole
4 flour or 8 corn tortillas
Preheat a 350-degree oven. Prepare ingredients: season patties lightly, place bacon on a cookie sheet and roast in oven (or fry), begin to warm chile, grate cheese, rest eggs to room temperature, shred lettuce and chop tomatoes.
Grill, roast or fry patties to medium and place on plates. Spoon ½ cup chile over each patty, sprinkle with cheese and place in oven to melt - about 5 minutes. Meanwhile cook the room temperature eggs over medium heat to sunny side up. Chop bacon and warm tortillas (wrapped in foil in the oven or on the stovetop).
Remove plates from oven, topping each with an egg, sprinkling with bacon and garnishing with lettuce, tomato and guacamole - serve with warm tortillas. - Chef Mick Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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