Grilled Breakfast Tacos with Smoked Pork Belly
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
10
Prep Time
1 hour
Cook Time
2 hours 30 minutes
Calories
1023
Delight your taste buds with a delicious Grilled Breakfast Taco experience! Our recipe brings together Smoked Pork Belly, Red Pepper Roasted Potatoes, Black Beans, Green Chile Scrambled Eggs, and Green Chile Avocado Crema for a unique and flavorful dish!
Ingredients
- 1.5 lb pork belly
-
Sweetwater Spice Tres Chiles Brisket Bath
-
2 Tbsp Cattleman’s Grill Smoky Chipotle Coffee Steak Rub
- 1 tsp cumin, toasted and ground
- 1 tsp smoked paprika
- 10 tortillas
- 1 lb pepper jack cheese, grated
- 1 lb russet potatoes, skin on, small dice
- 1 red bell pepper, small dice
- 1/3 cup melted clarified butter or oil
-
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- salt, to taste
- 3 tbsp bacon fat, clarified butter or oil
- 1/2 large yellow onion, sliced thin
- 3 cloves garlic, minced
- 1 (15 oz) can black beans
-
2 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
- 2 tbsp olive oil
- 10 eggs
-
1/2 cup 505 Southwestern Flame Roasted Green Chiles
- 1/2 cup cilantro, minced
- 1/4 cup pepper jack cheese, grated
-
salt, to taste
- 1 large avocado
-
1/4 cup 505 Southwestern Flame Roasted Green Chiles
- juice of 1/2 a lime
- 1/4 cup sour cream
Red Pepper Roasted Potatoes
8 Second Ride Black Beans
Green Chile Scrambled Eggs
Green Chile Avocado Crema
Directions
Place the pork belly in a zip top bag with the Sweetwater Spice Tres Chiles. Refrigerate for an hour and a half.
Preheat your Yoder Smokers YS640 Pellet Smoker to 275°F, and light an A-MAZE-N Tube Smoker, for extra smoke flavor. Remove the pork from the liquid. Remove excess liquid from the surface of the pork with a paper towel. Season with the Cattleman’s Grill Smoky Chipotle Rub, cumin and smoked paprika.
- Smoke until internal temperature reaches 140°F, about an hour. Check the temperature with an instant read thermometer. Remove from cooker. Rest 10 minutes.
- Slice into 1/2” thick slabs. Fry in a pan until crispy. Assemble tacos in a taco rack and grill indirectly on a 350°F cooker until tortillas are slightly crispy.
Red Pepper Roasted Potatoes
Preheat your Yoder Smokers YS640 Pellet Smoker to 400°F. Toss all ingredients in a half sized foil pan. Cook until potatoes are tender, about 20 minutes. Taste and season with salt, as necessary.
8 Second Ride Black Beans
Melt the fat in a 12” Lodge Logic Cast Iron Skillet over medium heat. Add the onions and a pinch of salt. Stir to coat all onions. Let onions cook down until soft and slightly browned, 10-15 minutes.
- Add the garlic and seasonings. Cook one minute. Add the can of beans. Simmer 10 minutes.
Green Chile Scrambled Eggs
Heat a 12” Lodge Logic Cast Iron Skillet over medium heat. In a bowl, mix together the eggs and 505 Southwestern Fire Roasted Green Chiles. Add the oil to the pan, then the egg mixture. Cook to desired doneness.
- Fold in the cheese and cilantro. Taste and season with salt, as necessary.
Green Chile Avocado Cream
Combine all ingredients in a blender or food processor, and blend until smooth.
Recipe Note
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.
Nutrition
Nutrition
- Serving Size
- 12.82 oz
- per serving
- Calories
- 1023
- Carbs
- 50 grams
- Protein
- 63 grams
- Fat
- 62 grams
- Sodium
- 2435 milligrams
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