If you have just a little leftover barbecue, put it to good use in this recipe for Smoky Pork and Eggs a la Mexicana.
We visited Cranky Frank’s BBQ in Fredericksburg recently and the smoked pork and pork ribs left just enough leftovers to shred and add to this classic San Antonio Tex-Mex breakfast.
There were also a few slices of leftover sausage, which would have gone nicely with the dish, but these disappeared during a midnight snack.
Salsa of any kind, rather than barbecue sauce, is definitely recommended for this dish — which is a healthy marriage of Texas’ favorite Tex-Mex and its world-famous barbecue.
We recommend Cranky Frank’s BBQ, by the way. It’s at 1679 U.S. 87 in Fredericksburg.
Smoky Pork and Eggs a la Mexicana
1/2 cup shredded smoked pork rib, pit-smoked pork, sliced sausage, etc.
1 tablespoon minced onion
1 tablespoon diced fresh green chile or jalapeno
2 tablespoon seeded, diced fresh tomato
1 tablespoon minced cilantro
Dash of salt
Tablespoon butter, if needed
2 eggs, beaten well
2 corn tortillas, warmed
Salsa of your choice
In a skillet, heat up the shredded pork mixture until it starts to sizzle and some of the fat renders. Add the onion, green chile and tomato and let cook over medium heat until the vegetables are just tender. Add cilantro, salt, if needed, and toss to mix. Set aside. In a nonstick skillet for eggs, melt the butter over medium heat. Stir pork mixture into the scrambled eggs and add the mixture to the pan, with heat turned to medium low. Scramble until done to your liking. Put warmed tortillas on a plate or in a bowl and top with the eggs. Serve with salsa, if desired.
Makes one serving
From Bonnie Walker