We’re proud of this one. It was selected for the Best B&B Breakfast Tournament of 2018 and made it to the Final Eight of all the entries, nationwide! Without further ado, we are excited to share the recipe with you all. Let us know what you think!
4 corn tortillas
1 cup fresh greens (spinach, cabbage, lettuce, kale)
4 oz cooked and seasoned shredded chicken, beef, or pork
1/4 cup queso fresco or cojita, crumbled
¼ cup radish, thinly sliced
¼ cup carrot, julienned
hot sauce, optional
flavored crème fraiche or sour cream, optional
pico de gallo or salsa, optional
tomatillo salsa, optional
pinto, black or refried beans
- Heat meat.
- Heat tortillas on hot griddle and arrange on plate. Add sides.
- Fill tortillas with greens, meat, and top with egg.
- Garnish with veggies, crumbled cheese, limes, cilantro, and any other optional garnishes.
- Serve with hot sauce and crème fraiche on the side.
We season our taco meat with chilis, garlic, onion, oregano, smoky paprika, cumin and salt and pepper to taste and our house made crème fraiche with chilis, smoky paprika and cumin.
This dish varies throughout the year as we use as many local and sustainable ingredients as possible. We feature seasonal produce from area farms to ensure optimal quality. This means that the combination of ingredients is hardly the same. So be creative and use what you have on hand!