Breakfast Taco

Pico de gallo:

1. In a medium bowl, add onion, Roma tomato, jalapeno, cilantro, and lime juice; mix to combine, and season with salt and pepper to taste.
2. Add enough vegetable oil to coat the bottom of a 12” nonstick pan, and set to medium high heat, once hot, add sausage and sear the cut side until golden brown, about 3 min. Move sausage to one side of the pan, add butter to the empty space and reduce the heat to medium.
3. In a medium bowl, crack eggs, season with salt, and whisk together; add beaten eggs and cook stirring occasionally until just cooked through and scramble to your liking, making sure not to combine with the sausage.

Assembly:

1. In a 12” skillet, heat tortillas until soft and pliable; place on a plate and add your eggs with a slice of sausage. Add pico de gallo, Cheddar cheese on top, and enjoy while hot.

Steak Taco

Salsa:

1. In a blender, add serrano chilis, tomatillos, lime juice, ½ a bunch of cilantro, and ½ of your sweet onion, and blend until smooth. Season with salt and pepper to taste. Finely dice the remaining ½ of your sweet onion.
2. Season your steak heavily on both sides with salt and pepper. Heat a 12” skillet, over medium-high, and add just enough oil to coat the bottom of the pan; once hot, add steak, and sear until nicely golden brown and caramelized about 2 - 3 minutes. Flip your steak, turn down the heat to medium; add butter, garlic, cinnamon stick, and oregano to the skillet. Tilt the skillet toward you to make a pool with the butter and using a large spoon, baste the steak continuously until the butter starts to brown and the steak reaches a medium-rare. Transfer the steak to a wire rack and let it rest for at least 10 to 15 minutes before slicing.
3. With a sharp knife, slice steak against the grain, about ½” thick.

Assembly:‍

1. In a 12” skillet, heat tortillas until soft and pliable; place on a plate and add top with your steak slices, avocado, cilantro and onion. Serve with a side of your green salsa.