Aporreadillo de bistec is a Mexican take on steak and eggs, and it's delicious! This breakfast recipe is made with tender pieces of thin-cut steak and scrambled eggs in a spicy tomato salsa. Traditional aporreadillo, a dish popular in the states of Guerrero and Michoacán, is made with carne seca (dried beef).
My abuelito used to make this Mexican version of steak and eggs whenever he ran out of the many bags of carne seca he always brought back from our visits to Mexico. Serve this aporreadillo de bistec with refried beans for a hearty Mexican breakfast. If you're like me and can eat eggs for breakfast, lunch and dinner, this is also a great weeknight dinner option.
Bring the tomatoes, guajillo chiles, serrano chiles, and garlic to a boil over medium-high heat in a medium saucepan. Cover and reduce heat to low. Let simmer for 8 to 10 minutes until tomatoes are completely cooked. Remove from heat; let cool slightly. Pour ingredients into a blender cup. Puree until smooth; season with salt to taste.
Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-high heat. Saute the onion for about 3 minutes or until translucent. Add the thin-cut steak and cook until meat is no longer pink; season lightly with salt. Reduce heat to low; cover and simmer for 8 to 10 minutes until the meats juices have evaporated.
Add the remaining tablespoon of vegetable oil to the skillet with the cooked meat; season with the ground cumin. Stir in the eggs. Let cook, stirring occasionally, until the eggs are completely cooked; season to taste with salt and black pepper.
Pour tomato salsa over steak and egg mixture. Simmer for about 5 minutes until heated through. Ladle into bowls. Serve with warm corn tortillas.
This recipe is a great way to use up leftover roast beef. Substitute 2 cups shredded beef for the thin-cut steak.
For a spicier salsa, add 3 to 5 dried chiles de árbol when boiling the salsa ingredients.