Salsa Verde BBQ Pork and Egg Burrito | McCormick For Chefs®

Breakfast burrito stuffed with pulled pork tossed in salsa verde bbq sauce, avocado and cheese.

Ingredients

Servings

Salsa Verde BBQ Sauce | Serves 4
6 tbsps Cattlemens ® Louisiana Hot Spicy BBQ Sauce
6 tbsps Salsa Verde
1 tsp McCormick Culinary ® Cumin, Roasted
1/2 tsp McCormick Culinary ® Chipotle Chile Pepper, Ground
Burrito | Serves 4
8 oz Pork Shoulder, smoked or braised, pulled
3/4 Salsa Verde BBQ Sauce
4 each Flour Tortillas, 12"
1 cup Monterey Jack Cheese, shredded
4 each Eggs, scrambled
1/4 cup Red Onion, 1/4" dice
1 each Avocado, sliced
1/2 cup Tomato, 1/4" dice
2 tbsps Cilantro, chopped
4 each Lime Wedges

Procedure

Salsa Verde BBQ Sauce

In a bowl combine Hot & Spicy BBQ sauce, salsa verde, cumin, and chipotle pepper. Whisk until well mixed. Hold refrigerated until needed.

Prep

In a heavy bottom pot over medium heat combine pulled pork with Salsa Verde BBQ Sauce. Stir to evenly distribute sauce. Heat to 165°F and hold hot for service.

Service

Set griddle to medium. For each serving, place 1 tortilla on griddle. Covered with 1/4 cup cheese to melt.
Remove tortilla from grill and top cheese with 3 ounces of sauced pork and 1 scrambled egg. Top with 1 tablespoon onion, 1/4 avocado sliced, 2 tablespoons tomato and 1 1/2 teaspoons cilantro.
Roll tortilla from bottom, fold in the sides and roll tightly. Serve hot with a lime wedge.

CHEF’s TIP!

For a chimichanga, fry the tightly wrapped burrito, smother with additional Salsa Verde BBQ Sauce and finish with additional shredded cheese.

Recipe type: Breakfast and Brunch

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