Breakfast Tacos Recipe

Preparation Directions

1. 1

   Prepare the Mojo Braised Pork

   In a slow cooker, combine the pork shoulder and mojo marinade. Cook on low for 8 hours or until the pork is tender and shreds easily. Once done, shred the pork using two forks and set aside.

2. 2

   Make the Charred Corn Pico

   In a skillet, heat olive oil over medium-high heat. Add the corn and char until lightly browned, about 5-7 minutes. Remove from heat and mix in diced red onion, chopped cilantro, juice from half the lime, and salt and pepper to taste.

3. 3

   Scramble the Eggs

   In a bowl, whisk together the eggs, salt, and pepper. In a non-stick skillet, scramble the eggs over medium heat until just set. Remove from heat.

4. 4

   Prepare Lime Crema

   In a small bowl, mix sour cream with the juice of the remaining lime and salt to taste.

5. 5

   Assemble the Tacos

   Warm the tortillas in a dry skillet. Layer each tortilla with shredded pork, scrambled eggs, charred corn pico, a drizzle of lime crema, and top with chopped scallions.