The wheel never needs to be reinvented, It’s sort of like that when it comes to salsa. Keep it simple, fresh and consistent and you can be sure people will always remember it. Just make sure and save some to pour over these pancake breakfast tacos, I really think you’ll want to try these!
A few weeks ago I was lucky enough to go on a farm tour with Sabra Salsa as part of their tastemaker program. You probably know Sabra well already because of all the hummus you eat, right? But Sabra aren’t just focused on hummus, they’re excited to be able to make fresh salsa with minimal ingredients and fuss. There’s no preservatives or fillers in Sabra’s salsa, in fact there’s so little ingredients used that they can list them on the lid of the container!
As we were shown around the fields by our guides, Joe and Patrick they explained all about the tomatoes and why they’re so special to Sabra. Usually when tomatoes are picked they go to be processed and canned for ketchup or pasta sauce. This way the tomatoes don’t really have to be 100% perfect because they’ll eventually be emulsified. The opposite is true for Sabra tomatoes. The consumers is able to open a container of Sabra Salsa and see chunks of red, fresh tomato with no imperfections.
Patrick and Joe are responsible for producing the proper type of roma tomato suitable for salsa. If you look at the pictures where the tomatoes are cut open, you can see how thick the tomato skin is. It’s this thick wall that makes it perfect for surviving the journey to the factory and being able to stay chunky when it hits the grocery store shelves. Once the tomatoes are harvested, they are delivered to the plant within 36 hours, sorted and made into salsa. It’s that simple.
I wanted to mention the watering system that the farmer uses to grow these tomatoes. It’s no secret that California is in a historically bad drought with no real end in sight. Instead of spraying the plants with water and losing a lot of it through the 100 plus degree heat, the farmer runs drip pipes underneath the plants. This way every drop of water goes straight to the roots of each plant with zero waste.
Using pancakes in place of tortillas totally works…trust me. The salty sweet from the bacon and syrup mixed with the Sabra Homestyle Salsa will make you wonder why the heck you’ve always used tasteless tortillas!
Check out #salsalove to enter the sweepstakes and you might end up on a beach in San Diego scooping up salsa beside the ocean, and don’t forget the sweet deal coupon for a dollar off!
As a Sabra Tastemaker, my trip to see Sabra’s tomatoes and how they’re grown was compensated as was this post.
Pancake Breakfast Tacos and a Sabra Salsa Tour
- 5 eggs beaten
- 2 tablespoons butter
- 1/2 cup cilantro chopped
- 1 cup grated cheese
- 6 slices of bacon cooked and diced
- 4 pancakes made from regular pancake mix
- Maple syrup
- 1 container Sabra Home style Salsa
Make the pancakes with each one being about 5 inches wide. Set aside and cover to keep warm.
In a pot heat the eggs and butter over a medium heat, stirring constantly with a whisk to prevent burning.
Once the eggs have thickened and become scrambled, lay the pancakes on a plate.
Divide the eggs onto the pancakes.
Place some chopped bacon on top followed by grated cheese.
Garnish with the cilantro and drizzle some maple syrup over the taco.
Finish the taco by adding a spoonful of salsa on top.
Serve at once/
Keep the pancakes on the thinner side or they may break when you fold them into the taco shape. They should be a little thicker than crepes but not as thick as pancakes.