Here is a quick and easy way to  frill up your breakfast tacos for brunch.  Apparently, breakfast tacos are only a Texas thing!  The rest of the world is missing out.  You can add some capers if you would like to give these tacos some texture!

Ingredients:

• Guerrero  Corn Tortillas
• 1 Tbs Kraft Philadelphia Garden Vegetable Cream Cheese Spread
• 3 Eggs-(1 Egg per taco you are planning on making is my rule of thumb)
• Fresh Cracked Black Pepper
• Fresh Cracked Himalayan Pink Salt
• 1/2 package of Smoked Salmon
• 1 Tbs Butter

Directions:

1. Put your desired amount of corn tortillas on a microwave safe plate and heat in the microwave for 30 seconds.  If you are heating more than 4 tortillas, turn over and heat another 30 seconds. (This is my method for cooking corn tortillas when I am wanting to reduce the amount of dishes I have to clean later or speed up my eating process)
2. Put the butter in a skillet and heat over medium heat.  When the butter is melted add the eggs, then season with salt and pepper. Continually scrape the bottom of the skillet with a rubber spatula until the eggs come together and scramble.  An easier method is to add the eggs to a  saucepan and continually whisk them until they come together.
3. Just before the eggs are totally formed, add 1 Tbs of the Cream Cheese spread to the eggs. Stir the cream cheese into the eggs and remove the skillet from the heat source.  Allow the eggs to finish cooking with the heat that is still in your pan.
4. Slice 1/2 package of smoked salmon into desired shape/length for your tacos.
5. Assemble your tacos.  To the tortillas, spoon on desired amount of the garden vegetable cream cheese spread to flavor your taco.  Add the scrambled eggs and top with black pepper and salt.  Then add a few smoked salmon pieces on top of the eggs.  You can finish these off with  a few capers for an added crunch.
6. Put said tacos in your mouth and chew!  This is How We Chew It!  With our mouths.  Crazy!
   

I threw some pork butt in the crock pot this morning expecting to make some BBQ pulled pork for dinner.  Short story shorter, I didn't want to have BBQ twice in one day.  So I decided to use the pulled pork to make a twist on the Cuban sandwich.  Real simple to make, just have to remember to put the pork in the crock pot before leaving for work one day. 

 I realized later what a great idea it would have been to add Swiss cheese to the top of these to make them more authentic.  Unfortunately, my refrigerator was all out of Swiss Cheese today. 

Ingredients:

• 1 Pork Butt
• 1 Bottle of Stubb's Sweet Black Pepper Marinade
• 5 Gherkin Dill Pickles
• 1 Tbs of pickled  Pepperoncini peppers
• 1  1/2 Tbs of  Brown Mustard
• 1 Tbs of the juice from the pickled Pepperoncini pepper container
• Guerrero White Corn Tortillas
• 1 Tbs  Queso Fresco -would recommend using Swiss Cheese if you plan this meal unlike me!
• Water
• 1 Tbs Oil

Directions:

1.  Take the pork butt out of the package and  poke holes throughout the pork butt with a fork to let the marinade soak through the pork. 
2. Put the pork butt into the crock pot base and add the bottle of Stubb's Sweet Black Pepper Marinade.  Add water to the Stubb's bottle and continue to fill with water until the pork butt is covered with liquid.
3. Let the pork butt marinade overnight in the refrigerator.   In the morning, put the base into the crock pot, cover,  and cook for 8 hours on the low setting.
4.   Heat up a skillet over medium-high heat with a tablespoon of oil.  Once heated, add the corn tortillas to the oil and cook each side for about 30 seconds or until just before each side starts to become a little hard.  This is my favorite way to cook corn tortillas.  It adds a little texture to the softness of the tortilla.
5. Dice up the gherkin dill pickles and the pepperoncini peppers.
6. In a bowl, add the peppers, pickles, and brown mustard to make the pickle and pepperoncini mustard sauce.  Add a little of the pepperoncini pepper juice to the sauce to thin it out.
7. Assemble your taco!  Shred your wanted amount of pulled pork with two forks.  Add them to your cooked tortillas.  Top with the pickle and pepperoncini  mustard sauce.  Then add the cheese to the top.
8. Congratulations!  You are now a Cuban!

Ingredients:

• 3 Corn Tortillas (Guerrero is my personal favorite, always the softest)
  
• 2 Hot Dog Wieners (Johnsonville: Beddar with Cheddar-favorite)
• 4 Gherkin Baby Dill Pickles 
• 1 Serrano Pepper
• 3 Pickled Okra
• 9 Sliced Peperoncino Peppers
• 1/4 cup diced onion
• 1/2 tbsp Sriracha
• 1/4 cup Mayonnaise
• Fresh cracked Pepper
• Celery Salt

I hated hot dogs as a kid.  They were flavorless meat on bread with mustard, not anything to be excited about eating.  It wasn't until I discovered the Chicago Dog that I got into hot dogs as an adult.  The idea of putting ingredients that typically didn't go on a hot dog excited my creativity.  This is probably where my new fascination of Bloody Mary's comes from.  Trying to find the perfect combination is a challenge I always want to explore.  Shortly after exploring any and everything I could put on a hot dog, I discovered what was causing my stomach problems...gluten.  I was heartbroken to lose my new favorite food.  Then, I discovered gluten free hot dog buns!!!!  Well, they were not so great, and by not so great I mean I would spit out the bread to eat what was left in the middle.  What do I do? Shortly after  I discovered the magical corn tortilla and its many uses.  Let's turn my favorite food into a taco I decided.  

Directions:

1. Cut the  hot dogs in half lengthwise.  Turn over and cut lengthwise again  leaving four equal spears.  Dice the hot dogs into about 6 cm pieces.   Place pieces into a skillet and warm until they begin to blacken on sides, remove from skillet.
2. Place corn tortillas into skillet.  I prefer my corn tortillas cooked in a little bit of oil until a little crispy on both sides.  Usually takes about 30 seconds per side .
3. Cut okra in half lengthwise.  
4. Cut serrano pepper in half and core out the seeds and stems.  Cut pepper in little strips.
5. Dice onion.
6. Cut baby gherkin pickles into half lengthwise.  Then cut other half leaving four spears like the hot dogs.  Dice into equal parts.  I like this thick relish over a normal store bought relish.  Love the crunch.
7. Mix mayonnaise with sriracha.  Sriracha  mayonnaise   is surprisingly   delicious.  Definitely give it a try even  if you have doubts.
8. Now assemble your taco.  Corn tortilla, diced hot dogs, diced baby gherkin relish, diced onions, peperoncino peppers, pickled okra halves, and strips of serrano peppers.  Drizzle sriracha  mayonnaise   over tacos to complete.  Add fresh cracked pepper and the essential celery salt to complete  this easy meal.