Tag Archives: tacos

Make Ahead Breakfast Burritos

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Make Ahead Breakfast Burritos

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My husband loves breakfast burritos, and these are a great make ahead breakfast thing for him to grab on his way out the door every morning. Just keep them in the freezer and reheat one whenever you want it. This recipe makes a dozen burritos.

Ingredients:

8 eggs
1/2 c milk or half and half
Grated cheese
12 tortillas
3 Yukon gold potatoes
1 jalapeño
1 sweet onion
1 garlic clove
1 1lb package of bacon
3 T butter
Salt and pepper
Salsa (optional)

1. First, dump your package of bacon into a large skillet. I’ll be using Old Faithful AKA my cast iron.

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2. Once your bacon is cooked, set it aside on a paper towel to drain and crisp up. Then pour off 90% of your grease into your bacon grease bowl (I know every good Southern cook knows what I’m talkin’ bout here). Keep the rest of the grease in your skillet to help the veggies along.

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3. Add your chopped onion and jalapeño and 1 T butter. Sauté for 10 minutes or so.

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4. Once your onions start turning golden brown, add your diced potatoes and garlic, plus another T of butter. Season it all with salt and pepper.

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5. This is when I started making the eggs. I make them separate because I like to control the amount of egg in each burrito. I don’t like it when it’s all mixed together. The rule of thumb is 1 T of liquid per egg, so that’s 1/2 c (8 T) milk or half and half whipped into the eggs. Also salt and pepper these as well. Add to a skillet that has your last T of butter melted in it. Stir with a soft spatula and watch it all come together.

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6. Once your potatoes are done cooking in the onion and pepper mix (about ten minutes), crumble up your bacon back into the skillet.

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7. Now get yourself a little burrito assembly line going. I pre-cut 12 pieces of foil and had them ready to put my tortilla on, add skillet stuff, eggs, grated cheese, salsa, wrap up, repeat! Yum! Also, you can use any salsa you want, but if you like homemade salsa you can find my recipe here.

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Pulled Pork Tacos

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Pulled Pork Tacos

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I love shopping on Mondays at our local grocery store, because that’s when they put all of their meat on sale they’re trying to get rid of before their new shipment comes in. I have an extra freezer at my house for this very thing because the deals they offer are just too good to pass up. Earlier this week one of my purchases was pork shoulder blade roast for $7. My family of three has been eating pulled pork every day for a week and I still have some leftover! Needless to say, I had to get creative with how I prepared it every night so we didn’t get tired of eating the same thing. So after preparing pulled pork sandwiches, pulled pork enchiladas, and pulled pork breakfast sandwiches, I decided to make tacos with it one night. It has definitely been our favorite way to eat it! Pulled pork tacos aren’t anything new, but here is my recipe for them:

Ingredients
1.5 – 2 pounds pulled pork
1 can black beans drained
1/2 sweet onion chopped
2-3 tablespoons of your favorite BBQ sauce (I use Sweet Baby Ray’s Original)
1 garlic clove
Salt and Pepper
Handful of chopped cilantro
Tortillas (I use white corn, my husband uses flour)
Olive Oil
2 roasted green chiles or 1 small can diced green chiles (optional)

1. In a saute pan or cast iron skilled heat chopped onion over medium to high heat with a drizzle of olive oil and cook until it begins to caramelize. Season with salt and pepper and add garlic cloves. Saute for a few more minutes at medium to high heat.

2. Add pulled pork, drained black beans, chiles (if you’re using them), BBQ sauce, and cilantro. Turn heat down to low and stir until it is entirely heated through and ready to eat.

3. In a separate skillet on high heat drizzle olive oil in there and heat tortillas on both sides. Stuff with pulled pork filling and top with your favorite taco toppings. My favorite is to top with my homemade salsa.