Firebirds Wood Fired Grill is teaming up with the Isabella Santos Foundation with a fundraising brunch. This event will take place after the 12th Annual 5k/10k For Kids Cancer on Saturday, September 28th.
Today on QC@3 Chef Steve Sturm cooked up a couple of smoked pork and scrambles egg tacos with jacks cheese and avocado pico.
Makes 4 Tacos
4 each – 4 or 5” Flour or corn tortillas
1 cup pulled pork
1 cup scrambled eggs
½ cup shredded jack cheese
1 cup avocado Pico
Heat taco shells and pork in a sauté pan
Layer each tortilla with ¼ cup of pork, ¼ cup scrambled eggs, tbsp. shredded jack cheese and ¼ cup avocado Pico
Smoked Pork Butts- season with your favorite seasoning and smoke until falling apart. Remove bone and excess fat and pull meat
Avocado Pico De Gallo – (1/2 cup Diced avocado, ½ cup Diced, Tomatoes, ¼ cup Diced Red Onion, ¼ cup Cilantro, 1-2 tbsp. Diced Jalapenos, 2 tbsp. Olive Oil, Kosher Salt to taste, 3 tbsp. Fresh Lime Juice)