Follow these steps for perfect results
prime rib roast
cooked
corn tortillas
large
chunky salsa
chunky
head lettuce
finely shredded
Mexican blend cheese
shredded
jalapeno slices
canned
black beans
canned, drained and rinsed
sour cream
chives
chopped
eggs
table salt
whole milk
butter
canola oil
Prepare corn tortilla bowls by deep-frying or baking.
If deep-frying, heat canola oil to 375°F in a tall saucepan.
Use a smaller pan to gently push a corn tortilla into the hot oil, forming a bowl shape.
Fry for 40-60 seconds until crispy.
Remove and drain on paper towels.
Alternatively, bake corn tortillas at 400°F for 8 minutes.
Scramble eggs: melt butter in a non-stick skillet.
Whisk eggs, salt, and milk together.
Cook over low heat, stirring gently, until fluffy but not browned.
Set aside.
Slice cooked prime rib thinly.
Warm prime rib in the oven and keep it warm.
Assemble the breakfast bowls: layer scrambled eggs, salsa, sliced prime rib, shredded lettuce, black beans (optional), jalapeno slices, and shredded cheese into tortilla bowls (or on baked shells).
Microwave briefly to melt cheese (optional).
Top with sour cream and chives.
Serve with Tabasco sauce.
Expert advice for the best results
For a healthier option, bake the tortilla bowls instead of deep-frying.
Adjust the amount of jalapenos according to your spice preference.
Use a high-quality salsa for the best flavor.
Everything you need to know before you start
20 minutes
Cook prime rib and prepare salsa ahead of time.
Serve in a crispy tortilla bowl, garnished with fresh chives and a dollop of sour cream.
Serve with a side of guacamole and pico de gallo.
Pairs well with the spice and richness of the dish.
Classic Tex-Mex pairing.
Discover the story behind this recipe
Fusion of American and Mexican cuisine.
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