1Cut small amount of steak into size of tip of pinkie finger. Slice onions. Drop into a hot frying pan with about a tablespoon of canola oil. Meat should be turned to brown on all sides. Crack eggs over the top of this mixture and break up yolk slightly. Add desired amount of salt and pepper and a little green peper sauce if you like it more spicey.
2After egg mixture is just starting to set up(about 2 minutes), remove pan from heat and then cook tortilla on flame(gas stove). Or if using electric stove use another large frying pan or comal.
3When tortilla is done, place on plate and slide egg mixture on top of tortilla. Add a small amuont of favorite ranch dressing(jalapeno is my favorite) and roll up tortilla.
Former CHOW.com associate food editor Aida Mollenkamp demonstrates how to achieve the perfect poach. Poached eggs can be kept refrigerated for a day or two; in the second segment, Aida shows how to reheat the cooled egg. Poached eggs are a lovely accent to many dishes—breakfast, lunch, or a light dinner. We like them in the almost-classic Salade Lyonnaisey and in this Roasted Asparagus with Poached Eggs and Miso Butter.