Heat oil in a shallow tray or pan on the Blackstone griddle over medium-high heat until hot.
In a mixing bowl, combine the masa harina, all-purpose flour, salt, and warm water. Mix until a smooth, pliable dough forms. Divide the dough into 16 equal balls.
Using a tortilla press, flatten each ball into a tortilla. Place cheese in the center of 8 tortillas, then top each with another tortilla. Seal the edges firmly to form 8 stuffed tortillas.
Fry the stuffed tortillas in the hot oil until golden brown and crispy on both sides. Remove and set aside.
On the griddle, roast the tomatillos, jalapeños, and serrano peppers. Cover and cook until charred and softened.
Transfer the roasted vegetables to a blender. Add garlic, water, cumin, chicken bouillon, and cilantro. Blend until smooth. Adjust seasoning and consistency as needed.
Season the ribeye steaks generously with Blackstone Steak Seasoning. Sear on the griddle with oil, then add butter while cooking. Cook to desired doneness and slice into strips.
Cut each stuffed tortilla into wedges, like a mini pizza, and arrange on serving plates.
Spoon salsa verde generously over the tortilla wedges. Top with sunny-side-up eggs, sliced ribeye, additional salsa, cotija cheese, sour cream, and chopped cilantro. Serve immediately.
~2 cups warm water (add gradually until a smooth, pliable dough forms)
1 tsp salt
2 cups melting cheese (Oaxaca, mozzarella, or Monterey Jack)
Oil for shallow frying (about 2 cups)
12 tomatillos, husked and rinsed
4 jalapeños
4 serrano peppers
4 garlic cloves
1½ cups water (adjust for desired consistency)
1 tsp cumin
2 Tbsp Knorr chicken bouillon powder (or to taste)
½ bunch cilantro
2 lbs ribeye steak
2 Tbsp Blackstone Steak Seasoning
2 Tbsp oil
2 Tbsp butter
8 eggs (2 per plate, cooked sunny-side up)
½ cup cotija cheese, crumbled
½ cup sour cream
½ bunch cilantro, chopped
Directions
Heat oil in a shallow tray or pan on the Blackstone griddle over medium-high heat until hot.
In a mixing bowl, combine the masa harina, all-purpose flour, salt, and warm water. Mix until a smooth, pliable dough forms. Divide the dough into 16 equal balls.
Using a tortilla press, flatten each ball into a tortilla. Place cheese in the center of 8 tortillas, then top each with another tortilla. Seal the edges firmly to form 8 stuffed tortillas.
Fry the stuffed tortillas in the hot oil until golden brown and crispy on both sides. Remove and set aside.
On the griddle, roast the tomatillos, jalapeños, and serrano peppers. Cover and cook until charred and softened.
Transfer the roasted vegetables to a blender. Add garlic, water, cumin, chicken bouillon, and cilantro. Blend until smooth. Adjust seasoning and consistency as needed.
Season the ribeye steaks generously with Blackstone Steak Seasoning. Sear on the griddle with oil, then add butter while cooking. Cook to desired doneness and slice into strips.
Cut each stuffed tortilla into wedges, like a mini pizza, and arrange on serving plates.
Spoon salsa verde generously over the tortilla wedges. Top with sunny-side-up eggs, sliced ribeye, additional salsa, cotija cheese, sour cream, and chopped cilantro. Serve immediately.
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