1. (It's possible to skip this step by simply baking your corn tortilla shells for about 8 minutes at 400-degrees F. -- the only difference will be that you will be piling the other ingredients onto a flat shell instead of a bowl-shaped one, and, of course, you won't have to contend with the fat and calories of the cooking oil.) For the "bowl-shaped" shells, Get the canola oil very hot in a tall, large saucepan, one about 8 inches across, (the oil should be about 375-degrees F.). Make sure that there's a good amount of headspace for the oil to be displaced by a second pan dipped down into the first one. SLOWLY shove a corn tortilla down into the hot oil using a much smaller pan as a form, and to maintain the tortilla as flat as possible on the bottom. 2. Deep-fry the tortilla for only about 40-60 seconds until it holds a bowl-shaped form then carefully remove it with tongs. Allow each one to drip off on paper towels. 3. Melt the butter in a non-stick skillet and make fluffy scrambled eggs over very low heat with a blend of the eggs, salt, and milk. Do not brown the eggs. Set aside when finished. 4. Chop the cooked prime rib, or better yet, slice it very thin on a mandolin if you have one. Heat it just slightly in the oven and then keep it in a warm place. 5. Beginning with your "tortilla bowls" (or baked shells), layer the following ingredients either into, or, on to each one, in the proportions that you like: scrambled eggs, salsa, sliced prime rib, shredded lettuce, black beans (if using), jalapeno slices, shredded cheese. 6. You can microwave each serving for a few seconds just long enough to melt the cheese. 7. Top with cold sour creme and chives. 8. Serve with Tabasco at the table. ---------------------------------------------------------------------------
Nutrition
Ingredients
