Prep 15 mins
Cook 25 mins
A shrewd invention of one of our better chefs, we used to serve this as a daily "breakfast special" during the 1980's in our beautiful resort lodge dining room. It was incredibly popular with the guests (and the staff too!) and we were thus enabled to always use up the previous evening's leftover cooked prime rib. You could use leftover steak for this recipe but the prime rib version is MUCH better. The best part of this recipe is that, even though you're using LEFTOVERS, this dish turns out to be a very high-end and elegant flavor and presentation! I have reduced this version of our recipe to a more family-friendly size. Enjoy!
- 1 1⁄2 lbs prime rib roast, cooked
- 8 large corn tortillas
- 12 ounces chunky salsa
- 1⁄2 head lettuce, finely shredded
- 12 ounces Mexican blend cheese, shredded
- 4 ounces canned jalapeno slices, canned
- 15 ounces black beans, canned, drained and rinsed (optional)
- 16 ounces sour cream
- 1⁄4 cup chives, chopped
- 6 eggs
- 1⁄4 teaspoon table salt
- 1⁄4 cup whole milk
- 2 tablespoons butter
- 1 1⁄2 quarts canola oil (optional)
- (It's possible to skip this step by simply baking your corn tortilla shells for about 8 minutes at 400-degrees F. -- the only difference will be that you will be piling the other ingredients onto a flat shell instead of a bowl-shaped one, and, of course, you won't have to contend with the fat and calories of the cooking oil.) For the "bowl-shaped" shells, Get the canola oil very hot in a tall, large saucepan, one about 8 inches across, (the oil should be about 375-degrees F.). Make sure that there's a good amount of headspace for the oil to be displaced by a second pan dipped down into the first one. SLOWLY shove a corn tortilla down into the hot oil using a much smaller pan as a form, and to maintain the tortilla as flat as possible on the bottom.
- Deep-fry the tortilla for only about 40-60 seconds until it holds a bowl-shaped form then carefully remove it with tongs. Allow each one to drip off on paper towels.
- Melt the butter in a non-stick skillet and make fluffy scrambled eggs over very low heat with a blend of the eggs, salt, and milk. Do not brown the eggs. Set aside when finished.
- Chop the cooked prime rib, or better yet, slice it very thin on a mandolin if you have one. Heat it just slightly in the oven and then keep it in a warm place.
- Beginning with your "tortilla bowls" (or baked shells), layer the following ingredients either into, or, on to each one, in the proportions that you like: scrambled eggs, salsa, sliced prime rib, shredded lettuce, black beans (if using), jalapeno slices, shredded cheese.
- You can microwave each serving for a few seconds just long enough to melt the cheese.
- Top with cold sour creme and chives.
- Serve with Tabasco at the table.