Crimson meat Hash With a Full of life Kick

• ¹⁄₂
  

  cup orange juice
  

• 2
  

  tablespoons lime juice
  

• 1
  

  tablespoon adobo sauce (from chipotle peppers)
  

• 1 ¹⁄₄
  

  lbs crimson meat sirloin or 1 1/4 lbs prime crimson meat loin steaks, finely chopped
  

• 2
  

  dapper onions, diced (2 cups)
  

• 2
  

  tablespoons minced garlic or 2 tablespoons bottled minced garlic
  

• 1
  

  tablespoon chili powder
  

• 1
  

  tablespoon cooking oil
  

• 1 ¹⁄₂
  

  lbs yukon gold potatoes or 1 1/2 lbs crimson potatoes, cooked* and diced
  

• 1
  

  tablespoon chopped chipotle chile in adobo
  

• 2
  

  roma tomatoes, seeded and chopped
  

• ¹⁄₄
  

  cup snipped fresh cilantro
  

• 
  

  salt & fresh flooring pepper
  

• 
  

  fried egg (no longer valuable)
  

• 1
  

  sprig fresh cilantro (no longer valuable)
  

directions

• In a dapper plastic gain location in a bowl, combine orange juice, lime juice, and adobo sauce.
• Add meat, turning to coat.
• Shut gain.
• Marinate in fridge for Half-hour. Drain and discard marinade.
• Pat meat dry with properly-organized white paper towels. (Disposing of as a lot moisture as that which you can perhaps imagine from the meat makes for a crispy hash.)
• In a 12-lag heavy skillet cook the onion, garlic, and chili powder in sizzling oil over medium warmth for five minutes or till onion is comfy.
• Add meat to skillet; cook and hurry about 2 minutes or till meat is browned.
• Hasten in potatoes and chipotle peppers. Unfold in an even layer in the skillet.
• Put together dinner for 8 minutes more or till potatoes are golden brown, turning in most cases.
• Hasten in tomatoes and chopped cilantro. Season with salt and pepper.
• Serve with fried eggs and fresh cilantro.
• *To Put together dinner Potatoes: Make a choice eyes from potatoes. Decrease potatoes into quarters. Put together dinner, coated, in ample boiling lightly salted water to duvet for 20 to 25 minutes or till comfy.
• Drain.