Shawnee Lodge Prime Rib Tex-Mex Breakfast
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 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)
directions
- (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.
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RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>