Migas Tacos - Andrew Zimmern

Ingredients

• 1 pound sirloin flap, trimmed
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1 1/2 teaspoons kosher salt, plus more for sprinkling
• 1 lime wedge (optional)
• 8 large eggs
• 1/4 teaspoon kosher salt
• 1 tablespoon unsalted butter
• 1/2 cup chopped tomato
• 1/4 cup chopped onion
• 2 small jalapeño peppers, seeded and finely chopped (1/4 cup)
• 1 cup shredded Monterey Jack cheese
• 1 cup tortilla chips, crushed into bite-sized pieces
• 8 small flour tortillas
• Salsa Roja (recipe follows)
• Dona Sauce (recipe follows)
• 1 tablespoon canola oil
• 2 medium ripe tomatoes
• 3 jalapeño peppers
• 1/2 medium onion, sliced into 1/2-inch-thick rings
• 3 garlic cloves
• 1/2 cup fresh cilantro leaves
• 1 1/2 teaspoons kosher salt, or more to taste
• 1/4 cup vegetable oil
• 1/2 pound jalapeño peppers, trimmed, halved lengthwise, seeded, and deveined
• 4 garlic cloves
• 1/2 teaspoon kosher salt, or more to taste