Austin Style Breakfast Tacos

PREP DETAILS

Serves 4

INGREDIENTS

Prep Time: 15 minutes

Cook Time: 30 minutes

1 small red onion, diced

2 tbsp vegetable oil

1 large russet potatoes, diced

1 tsp cumin

2 chipotles in adobo, finely minced plus 1 tbsp of adobo sauce

Kosher salt & pepper

1 cup leftover BBQ Pork, chopped

¼ cup cilantro, chopped

8 eggs

¼ cup heavy cream or whole milk

2 tbsp unsalted butter

½ cup shredded cheese (cheddar or Monterey jack)

8 corn or flour tortillas, warmed

Cilantro, Sour Cream, Sliced Avocado, Shredded Cheese, Salsas, and Hot Sauces to garnish

DIRECTIONS

Step 1: In a medium pan, heat vegetable oil over medium heat. Add the diced red onion and cook for 2 minutes.

 Step 2: Once the onions are slightly translucent, add in the diced potatoes, cumin, chipotles and their sauce. Season with salt and pepper and cook until potatoes are tender, about 15 minutes.

 Step 3: When the potatoes are cooked through, mix in the pork and cilantro. Set aside.

 Step 4: Wipe out the pan used to make the potatoes and place it back on medium heat, along with the unsalted butter.

 Step 5: While the pan’s reheating, whisk the eggs and cream together, seasoning well with salt & pepper.

 Step 6: Once the pan is hot and the butter has melted, add in the eggs and begin to stir immediately with a rubber spatula. Keep stirring and scrambling until the eggs are a bit more than halfway set, about 3 minutes. At that point, stir in the shredded cheese and continue to cook until the cheese has melted and the eggs are scrambled to your liking.

 Step 7: To serve, transfer some eggs to a warmed tortilla. Top with a spoonful of the potato and pork mixture. Garnish with whatever your heart desires! I love to top off my tacos with some fresh cilantro, charred tomato salsa, avocado and a bit of my favorite hot sauce.