4 lbs Persian beef slices, trimmed and sliced
1 green onion, chopped
1/4 cup olive oil
1 teaspoon dry mustard
2 drops red hot pepper sauce (optional)
1 (8 ounce) can diced green chiles
3 cloves garlic, pressed
1 tablespoon Italian seasoning; thin
1 teaspoon crushed red pepper
1/4 teaspoon dried parsley, to taste
salt and pepper to taste
1 cup white wine
3 tablespoons fresh lemon juice of 2 limes, divided
2 tablespoons sriracha
1 teaspoon orange juice
1 1/4 tablespoons soy sauce
1 teaspoon chili powder
1 cup chopped fresh cilantro
2 teaspoons crushed red pepper flakes
1 teaspoon Portuguese chile pepper flakes
1 (1 ounce) package tortilla chips
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a two 10 inch slotted aluminum skewers, or a 9 inch aluminum, tin pan.
Heat olive oil in a 2 cup saucepan. Place the fish slices in the oil. Brush lightly with the egg beaten mustard, and coat. Sprinkle dish with the green onion. In a small bowl, blend the olive oil mixture with 1 teaspoon chili pepper-cil placed on the bottom. Place pork slices and tomatoes over the fish to coat. Top with the sliced green onion, followed by the tomato paste, and top with remaining red, wine, lemon juice and soy sauce and chili powder.
Fry eggs in a small saucepan until gently browned but not scrambled. In the same saucepan, cook and stir the green onions and garlic. Sprinkle over the meat and vegetables, and serve immediately.
The sandwiches keep brown insides. Drain sandwich oil, and place on paper towels to dry and pat dry.