Steak and Egg Crepe-adilla

INGREDIENTS:Roasted Poblano Salsa:
84 oz. canned, whole plum tomatoes, undrained
10 oz. poblano chilies, fresh, seeded, stemmed, roasted (about 1 lb., 4 oz. raw)
9 oz. onion slices, grilled (about 12 oz. raw)
1 ½ oz. cilantro leaves, fresh
3 Tbsp. sugar
1 ½ oz. pickled jalapenos, chopped
1 ½ tsp. salt
1 ½ tsp. dried oregano leaves
3/4 tsp. ground

Register to view the full article

Register for Access!

Already a member? .