1/2 cup Cattlemen’s® Louisiana Hot & Spicy™ Finished BBQ Sauce
3 tbsp. Salsa Verde
1/4 tsp. Roasted Cumin
2 1/4 tsp. Cilantro
2 cups Shredded Pork Shoulder, Cooked
8 Eggs
8 Flour Tortillas
1 cup Red Onion, Thin Sliced
2/3 cup Avocado, Sliced
1 cup Tomato, Diced
1 1/2 cups Monterey Jack Cheese
8 Lime wedges
3 tbsp. Cilantro Leaves
Blend the Cattlemen’s® Louisiana Hot & Spicy™ Finished BBQ, salsa verde, roasted cumin, tomato sauce and cilantro.
Add the shredded pork to the sauce and heat. Scramble the eggs.
Top each tortilla with:
1/4 cup of pork
1 scrambled egg
1 tablespoon of onion
A few pieces of avocado
2 tablespoons of tomatoes
3 tablespoons of cheese
Garnish with a squeeze of lime and sprinkling of cilantro.
Roll in sandwich paper and serve immediately.