This all started out with making pico de gallo for tonight's salmon dish. Then we had an extra ear of corn no one wanted to eat so the pico de gallo became a lovely corn-tomato salsa. I also happened to have some excellent lean antibiotic-free ground beef from Pat La Freida and a dozen fresh eggs and the idea came to me. Lovely, fresh ingredients for a colorful afternoon meal.
1 small ear of sweet corn cut off the cobb
1 medium ripe tomato in medium dice
1/2 jalapeno pepper deseeded and cut into small mince
finely chopped red onion
juice of 1/2 lime
salt and pepper to taste
Ground beef mixture:
1 lb lean ground beef
3 cloves garlic
1/2 yellow onion
1/2 jalapeno pepper deseeded and chopped finely
1 ripe medium tomato chopped roughly
handful of torn cilantro
few slices of scallion (optional)
ground cumin to taste
cayenne pepper to taste
chili powder to taste
salt and pepper
Heat a few spoonfuls of vegetable oil and add garlic, onions, and jalapeno. Let soften. Add beef and brown a bit. Season with spices and salt and pepper. Add tomatoes, scallion, and cilantro. Cook with the lid on and let stew on low heat until tomatoes are broken down and more or less dissolved into the beef mixture.
On a warm skillet heat a tortilla. Grate a bit of cheddar or jack cheese and sprinkle over tortilla to let it melt. Use a spatula to move the cheese-covered tortilla to a plate. Spoon some of the beef mixture over the cheese. In the same skillet, fry an egg. I like mine over easy with the white set and the yolk runny. Slide the egg over the beef mixture. Serve with the corn-tomato salsa. Sour cream is nice but optional.