So it was time for a new menu in the MEC kitchens so we wanted to share our new breakfast. It starts with a corn tortilla “cake,” topped with a grilled, Latin-spiced flat iron steak, poached egg, pepper salsa, guacamole and queso fresco.  See the recipe for the corn tortilla “cake” recipe below.

 

3 Cups Julienned Corn Tortillas

3 Eggs

½ Cup Buttermilk

Pinch Cumin

Salt and Pepper To Taste

 

1.       Whisk together the eggs, buttermilk and cumin

2.       Add the tortillas and toss to soak and coat

3.       Add enough oil to a large saute pan to liberally coat the bottom

4.       Heat on medium-high until hot

5.       Divide the tortilla mix into roughly five equal amounts

6.       Add to the hot oil and spread out in a layer so that each “cake” is 4”-5” wide

7.       Season with salt and pepper and allow egg to set and cake to caramelize before flipping

8.       NOTE: You’re essentially making a pancake so cook accordingly