Breakfast Tacos with Cochinita Pibil, Scrambled Eggs and Crema
| Serves | 12 |
|---|---|
| Ingredients | Eggs |
| Day Part | Breakfast |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | Latin |
Chef-instructor Scott Samuel
Culinary Institute of America
St. Helena, Calif.
With all-day breakfast continuing to grow, heartier ingredients are trending on menus. This taco takes eggs, a breakfast staple, and extends them to lunch and dinner service by pairing them with pulled pork and red cabbage slaw. The achiote pork marinade and habanero crema bring a Latin accent to the recipe.
Ingredients
Achiote pork
7 oz. annatto seed paste
3 cups water
1/4 cup white distilled vinegar
2 tsp. salt
1 small package banana leaves (to wrap pork)
2 lb. bone-in, skin-on pork shoulder
2 whole heads garlic, cut in half and separated into cloves
1 yellow onion, julienned
1 cinnamon stick, halved
Red cabbage slaw
3 cups shredded red cabbage
1/2 cup shaved radishes
Juice of 1 fresh lime
Salt to taste
Habanero lime crema
1/2 cup Mexican crema
2 tbsp. chopped cilantro
1 habanero, finely minced
1 tsp. garlic, minced
1 tbsp. fresh lime juice
1 tsp. grated lime zest
1/2 tsp. salt
Scrambled eggs
2 tbsp. canola oil
1/2 cup finely chopped white onion
1 jalapeno, stemmed, seeded and minced
Salt and pepper, to taste
1 tbsp. cilantro leaves, sliced
6 eggs
1/2 cup grilled corn kernels, cut from the cob
1/2 cup cooked black beans, drained
12 corn tortillas (4-inch size)
Queso fresco and cilantro sprigs, for garnish
Steps
1. Prepare achiote pork: In large bowl, dilute annato seed paste in water, vinegar and pinch of salt. Strain mixture through double strainer.
2. In roasting pan, arrange banana leaves with enough room to wrap pork shoulder. Place shoulder in pan and pour sauce over it. Toss in garlic, onions and cinnamon stick; wrap leaves over shoulder.
3. Cover pan with foil; roast at 375 F for 4 1/2 hours. Cool; remove cinnamon stick and pull pork apart with fork. Add some sauce from pan to pulled pork and toss to combine; keep warm.
4. Meanwhile, prepare red cabbage slaw: In bowl, toss cabbage and radish with lime juice and salt to taste. Let stand to blend flavors. Toss again before serving.
5. Prepare habanero lime crema: In blender, combine all ingredients. Puree 20 to 30 seconds until well blended; refrigerate until ready to use.
6. Prepare scrambled eggs: In saute pan, heat oil over medium-high heat. Add onion and jalapeno; season with salt and pepper. Cook about 6 minutes until tender, stirring often.
7. Add cilantro and eggs; cook 4 minutes, folding eggs occasionally, until cooked through. Remove from heat; fold in corn and beans. Keep warm.
8. To assemble: Fry tortillas into taco shells. Place some scrambled eggs in each taco; top with pulled pork and slaw. Drizzle with habanero lime crema; garnish with queso fresco and cilantro sprigs.
Photo courtesy of American Egg Board