Bistec ranchero con huevos ahogados

Roast the tomatillos and roma tomatoes until charred all over and the tomatillos change colour; remove from the heat.

Toast the guajillo and morita chiles about 30 seconds per side, until fragrant.

Transfer the chiles to boiling hot water and let them sit a couple of minutes, then remove.

Blend the garlic, salt and water until smooth; add the chiles and blend a few seconds; add the tomatillos and tomatoes and pulse about five times.

Heat oil in a cast iron over high heat; add the potatoes, season with 'garlic sauce' (as transcribed) and black pepper, cook about 4 minutes and remove.

Add the skirt steak, season with salt and black pepper and cook about 5 minutes until browned.

Add the onion, tomatoes and seeded jalapeno, mix and cook about 3 minutes.

Return the potatoes, add the salsa, rinse the blender cup with a little more water into the pan and bring to a simmer; taste for salt.

Reduce the heat to medium, push the meat and potatoes aside, crack in the eggs and salt them lightly.

Cover and cook the eggs about 5 minutes; cook longer or shorter for a firmer or runnier yolk, keeping the pan covered.