Tacos callejeros de desayuno con bistec de carne asada y huevo

Ingredientes

• 1/4 cup vegetable oil
• 1 package (11.3 oz) Old El Paso™ Carne Asada Steak Street Taco Kit
• 1/2 cup diced white onion
• 1/2 cup diced red bell pepper
• 2 boneless beef sirloin steaks (about 8 oz each), 1 to 1 1/2 inches thick
• 4 eggs, beaten
• 1 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 cup from 1 container (7 oz) Old El Paso™ Crema Mexicana

Preparación

1. 1

   In small bowl, mix 1 tablespoon of the oil and 1 tablespoon of the seasoning mix (from taco kit); set aside.

2. 2

   In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion, bell pepper and remaining seasoning mix; cook 4 to 5 minutes, stirring frequently. Transfer mixture to medium bowl; cover and keep warm. Carefully clean out skillet.

3. 3

   Coat steaks in 1 tablespoon of the oil. In same skillet, cook steaks over medium-high heat 4 minutes; turn, reduce heat to medium-low and cook 4 to 7 minutes longer, until meat thermometer inserted in center reads 145°F (medium-rare) or to desired doneness. Remove from heat; transfer steaks to cutting board. Brush steaks on all sides with mixture of oil and seasoning mix; cover with foil, and let stand 5 minutes. Cut steak very thinly across the grain.

4. 4

   Meanwhile, carefully clean out skillet; add remaining 1 tablespoon oil over medium heat. Add eggs; cook 1 to 2 minutes or until eggs are set but still moist, stirring frequently. Remove from heat; stir in cheese.

5. 5

   Heat tortillas (from taco kit) as directed on package. Divide steak among tortillas; top with egg mixture, followed by pepper mixture. Top with cilantro. Serve with creamy chipotle sauce (from taco kit) and crema.