mexican breakfast tacos! 1 cup skin-on pork belly, finely chopped 1 tablespoon vegetable oil 1o eggs 5 tablespoons water 1 tablespoon butter Salt and pepper 1 cup shredded Mexican cheese blend, such as Jack or Cheddar 3 scallions, finely sliced 1 tomato, diced 1/4 cup Mexican crema or sour cream 2 tablespoons cotija or Parmesan cheese 8 small corn tortillas, warm Hot sauce ____ In a small frying pan over high heat, warm oil until nearly smoking. Add pork belly and cook, stirring occasionally, until pork is brown and crunchy, about 10 minutes total. Remove with a slotted spoon to drain on paper towels, and set aside. In a medium-sized bowl, combine eggs and water. Whisk until eggs are smooth, with whites and yolks incorporated.  In a medium frying pan over very low heat, melt butter. Add eggs, and salt and pepper, to taste. Cook slowly, dragging a wooden spoon across the bottom of the pan when curds begin to form, about 5-7 minutes. Continue cooking, stirring occasionally, until eggs just barely begin to set. Add cheese, and continue cooking until cheese melts and eggs are no longer runny, about a minute more. For each taco: Place a few spoonfuls of egg on a tortilla. Top with cooked pork belly, scallions, tomato, crema, and a sprinkle of cotija. Serve with hot sauce. (source!)
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mexican breakfast tacos!

  • 1 cup skin-on pork belly, finely chopped
  • 1 tablespoon vegetable oil
  • 1o eggs
  • 5 tablespoons water
  • 1 tablespoon butter
  • Salt and pepper
  • 1 cup shredded Mexican cheese blend, such as Jack or Cheddar
  • 3 scallions, finely sliced
  • 1 tomato, diced
  • 1/4 cup Mexican crema or sour cream
  • 2 tablespoons cotija or Parmesan cheese
  • 8 small corn tortillas, warm
  • Hot sauce

____

  • In a small frying pan over high heat, warm oil until nearly smoking. Add pork belly and cook, stirring occasionally, until pork is brown and crunchy, about 10 minutes total. Remove with a slotted spoon to drain on paper towels, and set aside.
  • In a medium-sized bowl, combine eggs and water. Whisk until eggs are smooth, with whites and yolks incorporated. 
  • In a medium frying pan over very low heat, melt butter. Add eggs, and salt and pepper, to taste. Cook slowly, dragging a wooden spoon across the bottom of the pan when curds begin to form, about 5-7 minutes. Continue cooking, stirring occasionally, until eggs just barely begin to set. Add cheese, and continue cooking until cheese melts and eggs are no longer runny, about a minute more.
  • For each taco: Place a few spoonfuls of egg on a tortilla. Top with cooked pork belly, scallions, tomato, crema, and a sprinkle of cotija. Serve with hot sauce.

(source!)

Source: foodboners

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