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Ingredients
  • 12 ounces skirt steak, cut into 3-inch pieces and patted dry
  • 2 teaspoons chili powder, plus more for serving (optional)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons vegetable oil
  • 1 tomato, seeded and chopped (1 cup)
  • 1 cup fresh cilantro leaves and tender stems, chopped
  • 8 corn tortillas (each 6 inches)
  • 4 large eggs, whisked
  • Crumbled queso fresco and lime wedges, for serving
Steps
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