This past weekend Ryan and I went on a weekend trip to Santa Fe, New Mexico.  We enjoyed the short time we spent there but visits we had on the way home were the best part.  After spending a day in Santa Fe we headed south to visit a friend of ours from college in Estancia, New Mexico.  Arriving just in time to watch the sunset over cattle roamed pastures, after a stop at the turquoise wholesaler in Albaquerque that is.  Shane and his family have a cattle ranch in Estancia and his Momo also owns the local restaurant.  We had a delicious supper there and her green chili sauce inspired this post!  The next morning another friend of our met us on the interstate for dinner before we made the drive back to Texas.  The good people that we are blessed to have in our lives never ceases to amaze me.  Not many people take you into their homes, feed you supper and then send you with gifts.  Shane’s mother sent us home with a few bags of fire roasted green chilis that I used in this recipe.  Quick, simple and surely southwest, Black Eyed Vaquero is a crowd pleaser to say the least.

Black Eyed Vaquero
1 lb Round Steaks
Black Eye Peas
1 can diced tomatoes
1 onion chopped
2 tortillas
Green Chili Sauce (find recipe at Anna-Lisa Smile)
Salt, Pepper, Garlic, Oil & Vinegar

In a large pot pour 2 cans of drained black eyed peas, salt them and cover them with water.  Cook them on low heat for about 20 minutes.

In a small bowl combine the drained diced tomatoes and the chopped onion.  Mix in a few tablespoons of vinegar and season with salt to taste.

Now prepare the steaks.  Eye of round steaks are generally not the most tender steaks in the meat case.  You can often buy them tenderized which basically means that they have been smashed and had several holes poked in them.  I did not have the option to buy mine tenderized so I am gonna teach you to do that at home.

Lay your steaks on a cutting board.

Place a sheet of wax paper over them and take out your aggression with the heaviest skillet you own.

Next remove the wax paper and poke them all over with a fork.

Season the steaks with garlic salt and a little pepper.

At this time you can cut the tortillas into sixths place them on your baking stone, spray them with oil, sprinkle with salt and place under the broiler until they get crispy.

Cook the steaks on the stove in your black iron skillet.  Pour a dash of oil in the pan and heat the pan to hot.

Place the steaks in the oil, sear both sides and cook to your desired degree of doneness.  Dabble a little bit of the green chili sauce on the steaks, put a little bit of the tomato/ onion relish on the drained black eyed pease and serve with toasted tortillas.  Simple, Easy, Delicious.

Black Eyed Vaquero
1 1/2 lb Round Steaks – $6.30
Black Eye Peas- $1.80
1 can diced tomatoes- $0.75
1 onion chopped- $0.76
2 tortillas- $0.40
Salt, Pepper, Garlic, Oil & Vinegar- $0.50
Total Cost- $10.51 (Serves 5)
Cost Per Plate- $2.10

Have a blessed weekend!  I am wraping up my last few days as an Oklahoma State student!


Until We Meet Again,