Steak and eggs green chilaquiles

Cut 20 corn tortillas into hearts with a cookie cutter, or into triangles; keep the scraps for another use.

Cut the flap steak into three pieces and then into strips; season with salt and black pepper.

Roast two green chiles. Cover 10 tomatillos, 3 serrano or jalapeño chiles, 4 chiles de arbol and a piece of onion with water and bring to a boil on high.

Seal the roasted chiles in a plastic bag to sweat.

When the pot boils, turn it off and transfer to the blender cup with the peeled green chiles, two garlic cloves, a handful of cilantro, salt and half a cup of water; blend.

Heat about three cups of oil in a pan over medium heat.

Fry the tortillas about four minutes until golden, drain off as much oil as possible, and repeat with the rest.

Heat a skillet on high with a little of the frying oil; lay the steak in a single layer and cook two minutes.

Add half an onion, mix and cook two more minutes.

Add the salsa, reduce to medium-low and mix; add half the chips and mix.

Make room, add eggs, cover and cook about five minutes.

Turn off the heat and top with cheese to melt.

Serve the chilaquiles over the remaining chips so they stay crispy, with extra salsa; crema mexicana, queso fresco, cilantro or avocado as optional toppings.