Breakfast Pulled Pork Tacos Recipe

These pulled pork tacos with scrambled eggs are topped with an easy enchilada sauce, avocado, roasted jalapenos and shredded cheese, breakfast tacos that truly satisfy!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast, Main Course

Cuisine: American

Servings:

Calories: 308kcal

Author: Mike Hultquist

Ingredients

FOR THE ENCHILADA SAUCE

4 tablespoons olive oil
2 tablespoons flour
¼ cup red chili powder
6 ounces tomato paste
1-1/2 cups vegetable or chicken broth
¼ teaspoon ground cumin
¼ teaspoon garlic powder
Salt and pepper to taste

FOR THE TACOS

6 ounces cooked pulled pork
6 soft corn tortilla shells warmed
3 large eggs
Splash of olive oil
Salt and pepper to taste
1 small avocado diced
1 jalapeno pepper roasted and sliced
Shredded pepper jack cheese for serving

Instructions

Get your enchilada sauce going. Heat a large pan to medium heat. Add oil and get it nice and warm.
Add flour and chili powder. Reduce heat to low and stir constantly, about 5 minutes, until the mixture browns.
Add in tomato paste, broth, cumin and garlic powder. Stir to incorporate.
Allow the mixture to thicken up and become consistent, stirring often. Add water to thin, if desired.
Salt and pepper to taste, then set aside until ready to use.
Heat another pan to medium heat. Add pulled pork along with half of the red enchilada sauce. Stir and keep warm.
While pork is heating up, heat another small pan to medium heat. Add a splash of olive oil.
Scramble the eggs and season with salt and pepper. Cook them just a couple minutes, until they are cooked through, but still moist.
Warm your tortillas and stack them with pulled pork, a couple scoops of scrambled eggs, more of the enchilada sauce, avocado, cheese and roasted jalapeno peppers.
Serve!

Nutrition