HUEVOS DIVORCIADOS

SERVES: 1 TO 2 | PREP TIME: 10 MIN | COOK TIME: 7 MIN | TOTAL TIME: 17 MIN (IF THE SUB-RECIPES ARE PREMADE)

This is one of the most creative methods of casual cooking I’ve ever seen. The recipe below is Salt Hank style, so it’s filled to the brim with all types of delicious stuff. You can doctor it up however you want, or you can minimize this to your liking. The only mandatory part is frying an egg on top of a crispy tortilla. Traditionally it’s served with just the essentials, some salsa verde, cilantro, lime, etc., and that’s how I would make it if I was cooking for a group. But with the carne asada, pickled onions, and more, it turns into something else entirely. I won’t say better because I really am obsessed with the just-the-essentials version, but absolutely make your own and use whatever toppings you love. There’s also an incredible moment when you’re folding your crispy taco in half, and the yolk pops and oozes all over everything. I gotta shout out to my guy Freddster for putting me onto this technique.

Ingredients:

• Carne Asada
• 2 tablespoons vegetable oil
• 2 (6-inch) corn tortillas
• 2 large eggs
• Charred Red Salsa
• 1 avocado, pitted, peeled, and thinly sliced
• Pickled Onions, for garnish
• Cotija cheese, for garnish
• Small handful of fresh cilantro leaves
• Tapatío or your favorite hot sauce, optional
• Squeeze of fresh lime juice

Instructions:

Cube the carne asada into ¼-inch chunks.

Heat the oil in a medium pan over medium to medium-low heat. Add your tortillas to the pan and let them sizzle and get crispy, about 2 minutes. Flip the tortillas, then carefully crack your eggs on top of the tortillas. Wait for 30 seconds, then add 1 tablespoon of water to the side of the pan and put the lid on. Let your tortillas crisp up and your eggs cook for another 3 to 4 minutes, then kill the heat.

Plate up with all the fixings: carne asada, red salsa, avocado, pickled onions, cotija, cilantro, hot sauce, if desired, and a squeeze of lime juice. Enjoy.