Salt Lick BBQ Breakfast Tacos

Don’t know what to do with that pesky leftover Salt Lick BBQ?

#southernproblems

There is not a more Texan way to repurpose BBQ than to make them into breakfast tacos.

This past Friday, I watched my best friend become a Doctor of Physical Therapy.  I cried.  She cried.  It was an extraordinary moment to be a part of!  After the ceremony, we all went to The Salt Lick to celebrate!  If you have not heard of this iconic Texas establishment, then bless your heart.  It is a BBQ joint in the quaint, little town of Driftwood, Texas.  It is worth visiting if you plan on making a trip to the Austin area.  In my opinion, it is the best BBQ I have ever had.

Our group chose to do the family style option.  Y’all, this is UNLIMITED BBQ.  Seriously.  Is your gigantic plate of ribs, brisket, and sausage running a little low?  Your waitress will fill it back up for you.  It also comes with some delicious sides.

They let you take home what you don’t finish, which is wonderful.  Most all-you-can-eat restaurants do not let you do this.  We took home a disgusting amount of leftovers.

You don’t need Salt Lick leftovers to make these delightful tacos.  You can use any kind of leftover brisket.  Here is how I made mine!

IMG_9271

Leftover Brisket Breakfast Tacos with Sour Cream Avocado Sauce

Leftover Brisket

4 Eggs

Corn Tortillas

Salt & Pepper

1/2 Avocado

1/2 cup Sour Cream

Queso Fresco

Cholula (optional)

Cilantro (optional)

  • Heat up a cast iron skillet on medium high heat.  Warm up tortillas by placing them in for about 1 minute on each side.
  • Blend sour cream and avocado together
    • You can use a small blender, an immersion blender, or just stir them together if you don’t mind it being a little chunky.
  • Break brisket into small pieces and heat up in a medium skillet
    • One of the delicious sides we took home was their delectable potatoes.  I heated those up in there as well.  I also dropped in a couple of bonus sausage pieces.
  • Beat together four eggs, salt, and pepper in a mixing bowl
    • Remember that time I put oregano on my butternut squash?  This time, it was thyme.  I really could use some under cabinet lighting in order to read the canisters that I pull off of my spice rack.
  • Mix egg mixture into the brisket.  Scramble until cooked thoroughly.
  • How to assemble the tacos:
    • Crumble some queso fresco onto the tortilla
    • Place scrambled egg and brisket mixture on top
    • Spoon some avocado sour cream sauce over the eggs
    • Garnish with some more queso fresco and some Cholula (if you’re feeling adventurous)
    • I didn’t have any cilantro, but I’m sure that would make a good garnish as well!
  • Makes about 4-6 tacos
  • Enjoy!

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