Egg & Cheese Sandwiches with Roasted Onions

Breakfast · Brunch Dishes

Egg & Cheese Sandwiches with Roasted Onions

Bake the eggs in one pan, roast the onions alongside and turn them into a batch of breakfast sandwiches. A swipe of chile mayonnaise adds a lively finish to the buttery English muffins.
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Serves
10 sandwiches

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About this recipe.

English muffin sandwiches with baked eggs, roasted red onions, cheese and chile mayonnaise.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • unsalted butter (at room temperature, for pan and muffins)
  • 2 medium red onions (thinly sliced)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton for the base recipe; for onions)
  • 12 large eggs
  • 1 jalapeño (finely chopped)
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton for the base recipe; for eggs)
  • freshly ground black pepper (to taste)
  • 10 English muffins (split; use 8–12 depending on size for the base recipe)
  • 1/2 cup mayonnaise
  • 2 tablespoons Calabrian chile paste (or 1–2 tablespoons sriracha for the base recipe)
  • 10 slices American cheese or cheddar (one per sandwich)

One egg slab, evenly sized portions

The parchment overhang makes it easier to lift the baked eggs from the dish. Cut pieces to match the muffins instead of forcing every sandwich into the same size.

At the table

Warm the sandwiches first, then add the chile mayonnaise for a cool, spicy contrast.

The cooking plan

How to make Egg & Cheese Sandwiches with Roasted Onions.

  1. Heat the oven to 350°F with upper and lower racks. Butter a 13-by-9-inch baking dish, line with parchment leaving overhang on the long sides, and butter the parchment. Toss the onions with oil and onion salt on a rimmed baking sheet; spread in one layer.

  2. Whisk the eggs, jalapeño, cream, egg salt and pepper until well combined. Pour into the baking dish. Put the egg dish on the upper rack and onions on the lower rack. Bake for about 20–25 minutes, until the eggs are set and reach 160°F in the center. Remove the eggs to cool.

  3. Move the onions to the upper rack and roast for another 10–15 minutes, until soft and lightly browned. Let cool.

  4. Heat the broiler. Butter the cut sides of the English muffins and broil for about 3 minutes, watching closely, until golden. Mix the mayonnaise and chile paste in a small bowl and keep chilled.

  5. Lift out the egg slab using the parchment and cut into 8–12 pieces to fit the muffins. Put an egg piece, a cheese slice and 1–2 tablespoons onions on each muffin bottom, then add the tops.

  6. For serving now, heat the assembled sandwiches on a baking sheet at 375°F until the cheese melts and the sandwiches are hot, about 9–12 minutes. Spread chile mayonnaise inside each muffin just before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Egg & Cheese Sandwiches with Roasted Onions

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English muffin sandwiches with baked eggs, roasted red onions, cheese and chile mayonnaise.
Print Recipe
Servings: 10 sandwiches
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • unsalted butter at room temperature, for pan and muffins
  • 2 medium red onion thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • Light irregular kosher salt flakes in a small white bowl½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe; for onions
  • 12 large eggs
  •  
    1 jalapeño finely chopped
  • ½ cup heavy cream
  • Light irregular kosher salt flakes in a small white bowl1 ½ teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton for the base recipe; for eggs
  • freshly ground black pepper to taste
  •  
    10 English muffins split; use 8–12 depending on size for the base recipe
  • ½ cup mayonnaise
  •  
    2 tablespoons Calabrian chile paste or 1–2 tablespoons sriracha for the base recipe
  •  
    10 slices American cheese or cheddar one per sandwich

Equipment

Baking dish
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Rimmed baking sheet
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F with upper and lower racks. Butter a 13-by-9-inch baking dish, line with parchment leaving overhang on the long sides, and butter the parchment. Toss the onions with oil and onion salt on a rimmed baking sheet; spread in one layer.
  2. Whisk the eggs, jalapeño, cream, egg salt and pepper until well combined. Pour into the baking dish. Put the egg dish on the upper rack and onions on the lower rack. Bake for about 20–25 minutes, until the eggs are set and reach 160°F in the center. Remove the eggs to cool.
  3. Move the onions to the upper rack and roast for another 10–15 minutes, until soft and lightly browned. Let cool.
  4. Heat the broiler. Butter the cut sides of the English muffins and broil for about 3 minutes, watching closely, until golden. Mix the mayonnaise and chile paste in a small bowl and keep chilled.
  5. Lift out the egg slab using the parchment and cut into 8–12 pieces to fit the muffins. Put an egg piece, a cheese slice and 1–2 tablespoons onions on each muffin bottom, then add the tops.
  6. For serving now, heat the assembled sandwiches on a baking sheet at 375°F until the cheese melts and the sandwiches are hot, about 9–12 minutes. Spread chile mayonnaise inside each muffin just before serving.

Notes

Makes 8–12 sandwiches depending on muffin size; the serving adjustment starts at 10.
For making ahead, leave the chile mayonnaise off, cool promptly and refrigerate or freeze the sandwiches. Reheat stored sandwiches to 165°F before adding the mayonnaise.
Keep the chile mayonnaise refrigerated separately.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Curried Chicken & Cranberry Puff Pastries

Appetizers · Lunch

Curried Chicken & Cranberry Puff Pastries

A savory chicken filling gets a touch of sweetness from dried cranberries and warmth from curry powder. Fold it into puff pastry for crisp little triangles that work as party food or a light meal.
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Serves
18 pastries

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About this recipe.

Golden puff-pastry triangles filled with chicken, curry, scallions and dried cranberries.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 scallions (thinly sliced)
  • 3 cups shredded cooked rotisserie chicken
  • 1/3 cup mayonnaise
  • 1/2 cup chopped dried cranberries
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon curry powder
  • 17.3 oz frozen puff pastry (two-sheet package, thawed according to package instructions)
  • all-purpose flour (for the work surface)
  • 1 large egg (beaten)
  • flaky sea salt (for topping)

Leave room to seal

Keep the filling away from the pastry edges so the triangles can close neatly. The small vents let steam escape as the pastry rises.

At the table

Serve warm as small bites, or pair a few pastries with a green salad for lunch.

The cooking plan

How to make Curried Chicken & Cranberry Puff Pastries.

  1. Heat the oven to 375°F with racks in the upper and lower thirds. Line two baking sheets with parchment. Mix the scallions, cooked chicken, mayonnaise, cranberries and mustard in a bowl.

  2. Warm the olive oil and curry powder in a small skillet over medium heat for 30–60 seconds, stirring until fragrant. Stir the spiced oil into the chicken mixture.

  3. Work with one pastry sheet at a time on a lightly floured surface, keeping the other sheet cool. Roll into a 12-inch square and cut into nine 4-inch squares.

  4. Put a heaping tablespoon of filling on one half of each square, leaving a 1/4-inch border. Fold diagonally to make a triangle. Pinch the edges together, crimp with a fork and cut three small vents in the top. Repeat with the remaining pastry and filling.

  5. Arrange the pastries about 1 inch apart on the prepared sheets. Brush with beaten egg and sprinkle with flaky salt. Bake for 30–35 minutes, rotating the sheets between racks and front to back halfway through, until puffed and golden. Check that the chicken filling reaches 165°F. Cool slightly before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Curried Chicken & Cranberry Puff Pastries

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Golden puff-pastry triangles filled with chicken, curry, scallions and dried cranberries.
Print Recipe
Servings: 18 pastries
Course: Appetizer, Lunch
Cuisine: British-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 scallions thinly sliced
  •  
    3 cups shredded cooked rotisserie chicken
  • ⅓ cup mayonnaise
  •  
    ½ cup chopped dried cranberries
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  •  
    1 tablespoon curry powder
  •  
    17.3 oz frozen puff pastry two-sheet package, thawed according to package instructions
  • all-purpose flour for the work surface
  • 1 large eggs beaten
  • Large delicate sea salt flakes in a glass prep bowlflaky sea salt for topping

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Rimmed baking sheet
Parchment paper
Pastry brush
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 375°F with racks in the upper and lower thirds. Line two baking sheets with parchment. Mix the scallions, cooked chicken, mayonnaise, cranberries and mustard in a bowl.
  2. Warm the olive oil and curry powder in a small skillet over medium heat for 30–60 seconds, stirring until fragrant. Stir the spiced oil into the chicken mixture.
  3. Work with one pastry sheet at a time on a lightly floured surface, keeping the other sheet cool. Roll into a 12-inch square and cut into nine 4-inch squares.
  4. Put a heaping tablespoon of filling on one half of each square, leaving a 1/4-inch border. Fold diagonally to make a triangle. Pinch the edges together, crimp with a fork and cut three small vents in the top. Repeat with the remaining pastry and filling.
  5. Arrange the pastries about 1 inch apart on the prepared sheets. Brush with beaten egg and sprinkle with flaky salt. Bake for 30–35 minutes, rotating the sheets between racks and front to back halfway through, until puffed and golden. Check that the chicken filling reaches 165°F. Cool slightly before serving.

Notes

Keep puff pastry cool while shaping; return it to the refrigerator if it becomes sticky or very soft.
Use fully cooked chicken and heat the filling through before serving.

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Brown Butter Banana, Nut & Chocolate Muffins

Breakfast · Snacks

Brown Butter Banana, Nut & Chocolate Muffins

Ripe bananas and brown butter give these muffins a deep, rounded flavor. Toasted nuts add crunch, chocolate chips bring pockets of sweetness, and a little whole-wheat flour gives the crumb more character.
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Serves
12 muffins

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About this recipe.

Banana muffins with toasted nuts, browned butter, whole-wheat flour and chocolate chips.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/2 cup chopped raw walnuts or pecans
  • 1/2 cup unsalted butter (1 stick)
  • 3 large very ripe bananas
  • 2 large eggs
  • 3/4 cup granulated sugar (150 g)
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe)
  • 1 cup all-purpose flour (125 g)
  • 1/2 cup whole-wheat flour (63 g)
  • 1/2 cup semisweet or bittersweet chocolate chips

Let the bananas do the work

Use very ripe bananas that mash easily. Fold the flour only until combined to keep the muffins tender.

At the table

Enjoy warm enough for the chocolate to soften, or let them cool for an easy grab-and-go snack.

The cooking plan

How to make Brown Butter Banana, Nut & Chocolate Muffins.

  1. Heat the oven to 375°F with a middle rack. Line a standard 12-cup muffin pan with paper liners. Toast the nuts in a dry skillet over medium heat, tossing often, for about 4 minutes, until golden. Transfer to a plate to cool.

  2. Add the butter to the skillet. Cook over medium heat for about 4 minutes, stirring and watching as the milk solids turn deep golden brown. Scrape into a large heatproof bowl, including the browned bits, and cool for 5 minutes.

  3. Mash the bananas until mostly smooth and add them to the butter. Whisk in the eggs, sugar and vanilla. Stir in the baking powder, baking soda and salt.

  4. Mix in both flours until almost combined. Fold in the nuts and chocolate chips, stopping as soon as the batter is evenly mixed.

  5. Divide among the lined cups, about 6 tablespoons per cup; they will be nearly full. Bake for 18–24 minutes, until golden and a tester in the cake portion comes out clean. Cool in the pan briefly before transferring to a rack.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Brown Butter Banana, Nut & Chocolate Muffins

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Banana muffins with toasted nuts, browned butter, whole-wheat flour and chocolate chips.
Print Recipe
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    ½ cup chopped raw walnuts or pecans
  • ½ cup unsalted butter 1 stick
  •  
    3 large very ripe bananas
  • 2 large eggs
  • ¾ cup granulated sugar 150 g
  • 2 teaspoons vanilla extract
  • Baking powder in a white prep bowl with a measuring spoon1 ½ teaspoons baking powder
  • Fine white baking soda in a glass prep bowl with a measuring spoon¼ teaspoon baking soda
  • Light irregular kosher salt flakes in a small white bowl1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
  • 1 cup all-purpose flour 125 g
  •  
    ½ cup whole-wheat flour 63 g
  •  
    ½ cup semisweet or bittersweet chocolate chips

Equipment

Large skillet
Muffin pan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Wire rack
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 375°F with a middle rack. Line a standard 12-cup muffin pan with paper liners. Toast the nuts in a dry skillet over medium heat, tossing often, for about 4 minutes, until golden. Transfer to a plate to cool.
  2. Add the butter to the skillet. Cook over medium heat for about 4 minutes, stirring and watching as the milk solids turn deep golden brown. Scrape into a large heatproof bowl, including the browned bits, and cool for 5 minutes.
  3. Mash the bananas until mostly smooth and add them to the butter. Whisk in the eggs, sugar and vanilla. Stir in the baking powder, baking soda and salt.
  4. Mix in both flours until almost combined. Fold in the nuts and chocolate chips, stopping as soon as the batter is evenly mixed.
  5. Divide among the lined cups, about 6 tablespoons per cup; they will be nearly full. Bake for 18–24 minutes, until golden and a tester in the cake portion comes out clean. Cool in the pan briefly before transferring to a rack.

Notes

Watch the butter closely once it begins browning, and transfer it out of the hot skillet promptly.
A tester may pick up melted chocolate; check a second spot if necessary.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Tex-Mex Caesar with Cotija Croutons

Lunch · Salads

Tex-Mex Caesar with Cotija Croutons

This Caesar brings several kinds of crunch and creaminess to the bowl. Chile-dusted sourdough croutons meet crisp romaine, avocado and two cheeses, all tossed in a tangy lime dressing.
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Serves
4 servings

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About this recipe.

Romaine, avocado and queso fresco with lime-anchovy dressing and chile-Cotija croutons.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Croutons

  • 1 tablespoon chopped oregano
  • 1 tablespoon thyme leaves
  • 1 garlic clove (finely grated)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red chile powder
  • 3 cups sourdough bread (torn into bite-size pieces)
  • 2 tablespoons finely grated Cotija
  • kosher salt and black pepper (to taste)

Dressing

  • 4 oil-packed anchovy fillets (finely chopped)
  • 3 garlic cloves (finely grated)
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon red chile powder
  • 1 lime (zest and juice)
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons chopped cilantro (plus more to serve)
  • 2 tablespoons finely grated Cotija (plus more to serve)

Salad

  • 2 large romaine hearts (coarsely chopped)
  • 1 avocado (coarsely chopped)
  • 1/2 cup crumbled queso fresco

Cool the anchovy oil first

A brief rest takes the heat out of the garlic and anchovy mixture before it meets the mayonnaise dressing.

At the table

Serve as a generous salad for four or divide into smaller portions beside a main dish.

The cooking plan

How to make Tex-Mex Caesar with Cotija Croutons.

  1. Heat the oven to 375°F. Mix the oregano, thyme, crouton garlic, 3 tablespoons oil and tablespoon chile powder, then season with pepper. Toss with the bread on a rimmed baking sheet. Add a little salt and the crouton Cotija, toss again and spread in one layer. Bake for 12–17 minutes, until golden and crisp.

  2. In a small skillet over medium-low heat, stir the anchovies, remaining garlic, dressing oil and 1/2 teaspoon chile powder for about 2 minutes, until the anchovies break down. Set aside to cool.

  3. Whisk the lime zest and juice, mayonnaise, mustard, Worcestershire and cilantro in a bowl. Season with pepper, whisk in the cooled anchovy mixture and gently stir in the dressing Cotija.

  4. Combine the romaine, avocado and croutons in a large bowl. Toss with the dressing, then finish with queso fresco, extra Cotija and cilantro. Serve immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Tex-Mex Caesar with Cotija Croutons

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Romaine, avocado and queso fresco with lime-anchovy dressing and chile-Cotija croutons.
Print Recipe
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Tex-Mex
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Croutons
  •  
    1 tablespoon chopped oregano
  •  
    1 tablespoon thyme leaves
  • 1 garlic cloves finely grated
  • 3 tablespoons extra-virgin olive oil
  •  
    1 tablespoon red chile powder
  •  
    3 cups sourdough bread torn into bite-size pieces
  •  
    2 tablespoons finely grated Cotija
  •  
    kosher salt and black pepper to taste
Dressing
  •  
    4 oil-packed anchovy fillets finely chopped
  • 3 garlic cloves finely grated
  • ¼ cup extra-virgin olive oil
  •  
    ½ teaspoon red chile powder
  • 1 lime zest and juice
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  •  
    2 tablespoons chopped cilantro plus more to serve
  •  
    2 tablespoons finely grated Cotija plus more to serve
Salad
  •  
    2 large romaine hearts coarsely chopped
  • 1 avocado coarsely chopped
  •  
    ½ cup crumbled queso fresco

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 375°F. Mix the oregano, thyme, crouton garlic, 3 tablespoons oil and tablespoon chile powder, then season with pepper. Toss with the bread on a rimmed baking sheet. Add a little salt and the crouton Cotija, toss again and spread in one layer. Bake for 12–17 minutes, until golden and crisp.
  2. In a small skillet over medium-low heat, stir the anchovies, remaining garlic, dressing oil and 1/2 teaspoon chile powder for about 2 minutes, until the anchovies break down. Set aside to cool.
  3. Whisk the lime zest and juice, mayonnaise, mustard, Worcestershire and cilantro in a bowl. Season with pepper, whisk in the cooled anchovy mixture and gently stir in the dressing Cotija.
  4. Combine the romaine, avocado and croutons in a large bowl. Toss with the dressing, then finish with queso fresco, extra Cotija and cilantro. Serve immediately.

Notes

The dressing contains anchovies and Worcestershire; this salad is not vegetarian as written.
Keep the croutons separate until serving so they stay crisp.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Carne Guisada with Short Ribs & Potatoes

Dinner · Main Dishes

Carne Guisada with Short Ribs & Potatoes

This carne guisada takes its time. Short ribs first simmer until nearly tender, then finish with potatoes in a rich sauce of tomatoes, tomatillos, peppers and warm spices.
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Serves
6 servings

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About this recipe.

Slow-simmered beef short ribs and potatoes in a tomato, tomatillo and pepper sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Beef

  • 1/2 medium onion (for the beef simmer)
  • 4 garlic cloves (smashed)
  • 3 1/2 lb boneless beef short ribs (3–4 lb works for the base recipe; cut into 4-inch pieces)
  • 1 bay leaf
  • 3 teaspoons Diamond Crystal kosher salt (or 1 3/4 teaspoons Morton for the base recipe)
  • water (enough to barely cover beef; reserve 3 cups broth for the base recipe)

Stew

  • 1 lb red potatoes (peeled and cut into 1-inch pieces)
  • 3 tablespoons olive oil
  • 1 1/2 medium onions (coarsely chopped)
  • 4 garlic cloves (chopped)
  • 2 lb tomatoes (coarsely chopped)
  • 6 oz tomatillos (about 3 medium; husked, rinsed and coarsely chopped)
  • 1 red bell pepper (seeded and coarsely chopped)
  • 1 green bell pepper (seeded and coarsely chopped)
  • 1 small jalapeño (finely chopped)
  • 6 teaspoons Diamond Crystal kosher salt (or 3 1/2 teaspoons Morton for the base recipe)
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • freshly ground black pepper (to taste)

To serve

  • cilantro sprigs (for serving)

Save the beef cooking liquid

The first simmer tenderizes the short ribs and makes the broth for the final stew. Keep that liquid when straining; it carries beef flavor into the tomato and pepper sauce.

At the table

Serve in warm bowls with the cilantro scattered over the top and something alongside to catch the sauce.

The cooking plan

How to make Carne Guisada with Short Ribs & Potatoes.

  1. Put the beef in a large pot with the half onion, smashed garlic, bay leaf and beef salt. Add water to barely cover. Bring to a boil, reduce to a gentle simmer and cook for about 3 hours, skimming the surface as needed, until the beef is nearly fork-tender.

  2. Lift out the beef. Strain the cooking liquid, reserve 3 cups for the base recipe and discard the cooked onion, garlic and bay leaf.

  3. Cook the potatoes in a separate pot of boiling salted water for 8–10 minutes, until tender, then drain.

  4. As the beef nears the end of its first simmer, heat the olive oil in a wide heavy pot over medium heat. Add the chopped onions, chopped garlic, tomatoes, tomatillos, bell peppers, jalapeño and stew salt. Cook for 18–22 minutes, stirring occasionally, until softened.

  5. Stir in the tomato paste, cumin, coriander and black pepper. Cook for about 4 minutes, stirring, until the mixture becomes thick and pasty.

  6. Add the beef, potatoes and reserved broth. Bring to a gentle simmer and cook for 65–75 minutes, until the beef yields easily and the sauce has thickened. Stir occasionally and lower the heat if it catches.

  7. Let the stew stand briefly off the heat. Taste, adjust the seasoning and finish with cilantro.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Carne Guisada with Short Ribs & Potatoes

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Slow-simmered beef short ribs and potatoes in a tomato, tomatillo and pepper sauce.
Print Recipe Pin Recipe
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Beef
  • ½ medium onion for the beef simmer
  • 4 garlic cloves smashed
  •  
    3 ½ lb boneless beef short ribs 3–4 lb works for the base recipe; cut into 4-inch pieces
  • 1 bay leaf
  • Light irregular kosher salt flakes in a small white bowl3 teaspoons Diamond Crystal kosher salt or 1 3/4 teaspoons Morton for the base recipe
  • water enough to barely cover beef; reserve 3 cups broth for the base recipe
Stew
  •  
    1 lb red potatoes peeled and cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 ½ medium onion coarsely chopped
  • 4 garlic cloves chopped
  • 2 lb tomatoes coarsely chopped
  •  
    6 oz tomatillos about 3 medium; husked, rinsed and coarsely chopped
  • 1 red bell pepper seeded and coarsely chopped
  • 1 green bell pepper seeded and coarsely chopped
  •  
    1 small jalapeño finely chopped
  • Light irregular kosher salt flakes in a small white bowl6 teaspoons Diamond Crystal kosher salt or 3 1/2 teaspoons Morton for the base recipe
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • freshly ground black pepper to taste
To serve
  •  
    cilantro sprigs for serving

Equipment

Large stockpot
Knife and cutting board
Fine Mesh Strainer
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put the beef in a large pot with the half onion, smashed garlic, bay leaf and beef salt. Add water to barely cover. Bring to a boil, reduce to a gentle simmer and cook for about 3 hours, skimming the surface as needed, until the beef is nearly fork-tender.
  2. Lift out the beef. Strain the cooking liquid, reserve 3 cups for the base recipe and discard the cooked onion, garlic and bay leaf.
  3. Cook the potatoes in a separate pot of boiling salted water for 8–10 minutes, until tender, then drain.
  4. As the beef nears the end of its first simmer, heat the olive oil in a wide heavy pot over medium heat. Add the chopped onions, chopped garlic, tomatoes, tomatillos, bell peppers, jalapeño and stew salt. Cook for 18–22 minutes, stirring occasionally, until softened.
  5. Stir in the tomato paste, cumin, coriander and black pepper. Cook for about 4 minutes, stirring, until the mixture becomes thick and pasty.
  6. Add the beef, potatoes and reserved broth. Bring to a gentle simmer and cook for 65–75 minutes, until the beef yields easily and the sauce has thickened. Stir occasionally and lower the heat if it catches.
  7. Let the stew stand briefly off the heat. Taste, adjust the seasoning and finish with cilantro.

Notes

Makes 4–6 servings; the serving adjustment starts at 6. Plan for more than four hours of simmering and preparation.
The salt is divided between the first beef simmer and the vegetable sauce. Taste the reserved broth and finished stew before adding any more.
Scale the reserved broth with the servings: the base recipe uses 3 cups.

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Migas with Roasted Tomatillo Salsa

Breakfast · Brunch Dishes

Migas with Roasted Tomatillo Salsa

Crisp tortilla strips turn a pan of eggs into a breakfast with plenty of texture. Roasted tomatillos, garlic and serrano bring a bright, slightly smoky salsa to spoon over the warm migas.
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Serves
4 servings

Bring it to the table

About this recipe.

Eggs, crisp tortilla strips and cheddar with a roasted tomatillo-serrano salsa.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Salsa

  • 1 small yellow onion (very coarsely chopped)
  • 3 garlic cloves
  • 1 serrano chile (halved)
  • 8 oz tomatillos (about 4 medium; husks removed and rinsed)
  • vegetable oil (a drizzle for roasting)
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe, plus more to taste)
  • 1 small bunch cilantro (coarsely chopped)
  • 2 tablespoons fresh lime juice
  • 1/2 cup water

Migas

  • 8 large eggs
  • 6 tablespoons vegetable oil (for frying tortillas; retain 1 tablespoon afterward)
  • 4 corn tortillas (halved, then cut into 1/2-inch strips)
  • 3 tablespoons unsalted butter
  • 1 medium white onion (chopped)
  • 3 oz sharp cheddar (coarsely grated)
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)

To serve

  • flour tortillas (for serving)
  • avocado slices (for serving)
  • pickled jalapeños (for serving)
  • lime wedges (for serving)

Keep the crunch until the last minute

Cook the onions and begin setting the eggs before folding in the tortilla strips. This gives the strips enough time to mingle with the eggs without losing all their texture.

At the table

Put the salsa and toppings on the table so everyone can finish their own plate.

The cooking plan

How to make Migas with Roasted Tomatillo Salsa.

  1. Heat the oven to 400°F. Toss the yellow onion, garlic, serrano and tomatillos with a drizzle of oil and a little salt, keeping the tomatillos separate. Roast the tomatillos on a rimmed baking sheet for 10 minutes. Add the onion, garlic and chile, then roast for another 20–25 minutes, until softened with charred edges.

  2. Blend the cilantro and water until smooth. Add the roasted vegetables, lime juice and measured salsa salt; blend until mostly smooth. Taste and adjust.

  3. Beat the eggs with a little salt. Heat the 6 tablespoons oil in a large skillet over medium-high heat. Fry the tortilla strips in two batches for 2–3 minutes per batch, until crisp. Drain on paper towels and season lightly.

  4. Carefully pour off the oil, leaving 1 tablespoon in the skillet. Add the butter and white onion and cook over medium heat for about 5 minutes, stirring until softened.

  5. Add the eggs and stir for about 45 seconds, until they begin to set. Fold in the crisp strips and cheddar. Continue cooking and stirring until the cheese melts and the eggs are fully set; egg dishes should reach 160°F. Season with pepper.

  6. Serve the migas with the salsa, warm flour tortillas, avocado, pickled jalapeños and lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Migas with Roasted Tomatillo Salsa

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Eggs, crisp tortilla strips and cheddar with a roasted tomatillo-serrano salsa.
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Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Tex-Mex
Ingredients Equipment Instructions Notes

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Ingredients
  

Salsa
  • 1 small yellow onion very coarsely chopped
  • 3 garlic cloves
  •  
    1 serrano chile halved
  •  
    8 oz tomatillos about 4 medium; husks removed and rinsed
  • vegetable oil a drizzle for roasting
  • Light irregular kosher salt flakes in a small white bowl1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe, plus more to taste
  •  
    1 small bunch cilantro coarsely chopped
  • 2 tablespoons fresh lime juice
  • ½ cup water
Migas
  • 8 large eggs
  • 6 tablespoons vegetable oil for frying tortillas; retain 1 tablespoon afterward
  • 4 corn tortillas halved, then cut into 1/2-inch strips
  • 3 tablespoons unsalted butter
  •  
    1 medium white onion chopped
  •  
    3 oz sharp cheddar coarsely grated
  • kosher salt to taste
  • freshly ground black pepper to taste
To serve
  • flour tortillas for serving
  •  
    avocado slices for serving
  •  
    pickled jalapeños for serving
  • Fresh green lime wedges beside a whole limelime wedges for serving

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Rimmed baking sheet
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 400°F. Toss the yellow onion, garlic, serrano and tomatillos with a drizzle of oil and a little salt, keeping the tomatillos separate. Roast the tomatillos on a rimmed baking sheet for 10 minutes. Add the onion, garlic and chile, then roast for another 20–25 minutes, until softened with charred edges.
  2. Blend the cilantro and water until smooth. Add the roasted vegetables, lime juice and measured salsa salt; blend until mostly smooth. Taste and adjust.
  3. Beat the eggs with a little salt. Heat the 6 tablespoons oil in a large skillet over medium-high heat. Fry the tortilla strips in two batches for 2–3 minutes per batch, until crisp. Drain on paper towels and season lightly.
  4. Carefully pour off the oil, leaving 1 tablespoon in the skillet. Add the butter and white onion and cook over medium heat for about 5 minutes, stirring until softened.
  5. Add the eggs and stir for about 45 seconds, until they begin to set. Fold in the crisp strips and cheddar. Continue cooking and stirring until the cheese melts and the eggs are fully set; egg dishes should reach 160°F. Season with pepper.
  6. Serve the migas with the salsa, warm flour tortillas, avocado, pickled jalapeños and lime wedges.

Notes

Fry the tortilla strips close to cooking the eggs so they retain some crunch.
The two onions serve different purposes: yellow onion roasts in the salsa, while white onion cooks with the eggs.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.