Tijuana Skillet Recipe
two eggs up, pulled pork carnitas, onions, peppers, crispy onion straws, jalapeños, cheddar cheese & our chipotle aioli over our yukon gold homestyle potatoes
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Ingredients
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Potatoes & Base
Carnitas & Veggies
Eggs & Cheese
Chipotle Aioli & Garnish
Method
Potatoes & Base
- 1
Prepare and cook potatoes
Wash and (optionally) peel Yukon Gold potatoes. Dice into 1/2-inch cubes for homestyle texture. Parboil the diced potatoes in lightly salted boiling water for 6–7 minutes until just tender but not falling apart. Drain well and return to the pot; toss with butter and milk to coat and season with 1 tsp kosher salt and 1/2 tsp black pepper. Pat dry on a paper towel for a minute to remove excess moisture.
- 2
Crisp potatoes in skillet
Heat a 10–12 inch heavy skillet over medium-high heat. Add 2 tbsp vegetable oil and let shimmer. Add the parboiled, seasoned potato cubes in a single layer (work in batches if necessary). Let them sear without moving for 3–4 minutes to form a crust, then stir and continue to cook 6–8 minutes, turning occasionally, until potatoes are golden-brown and crisp on many sides. Transfer potatoes to a plate and keep warm.
Carnitas & Veggies
- 3
Sauté onions and peppers
In the same skillet (add 1 tbsp olive oil if the pan is dry), reduce heat to medium. Add the diced yellow onion and sliced red and green bell peppers. Sauté 4–5 minutes until softened and beginning to brown. Add 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper; stir to coat and cook 30–60 seconds until fragrant.
- 4
Add carnitas and jalapeño
Stir in the 10 oz pulled pork carnitas and 1 sliced fresh jalapeño (adjust seeds to taste). Increase heat slightly and cook 3–4 minutes until the carnitas are heated through and begin to crisp in spots. If the carnitas are very lean or dry, add 1 tsp oil or a splash of chicken broth to prevent sticking. Return the crispy potatoes to the skillet and gently fold with the carnitas and vegetables to combine, keeping some crispy potato pieces intact. Taste and adjust seasoning.
Eggs & Cheese
- 5
- 6
- 7
Chipotle Aioli & Garnish
- 8
Make chipotle aioli
In a small bowl combine 1/4 cup mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp fresh lime juice, 1/2 tsp minced garlic, and 1/2 tsp maple syrup or honey (optional). Whisk until smooth and taste; adjust chipotle for more heat or lime for brightness.
- 9
Finish and serve
Remove skillet from heat. Drizzle 1–2 tbsp of the chipotle aioli over the eggs, carnitas and potatoes. Top with 1/4 cup crispy fried onion straws for crunch, 1 tbsp sliced pickled jalapeños to taste, and scatter 1 tbsp chopped fresh cilantro if using. Serve immediately from the skillet so eggs remain warm and yolks runny.