4 each 6" Heat Pressed Flour Tortillas (10400)
2 each Whole Eggs
8 oz. vol. Half & Half
1 Tbsp. Light Brown Sugar
1/2 tsp. Kosher Salt
1/4 tsp. Cayenne Pepper
4 1/2 oz. wt. Vietnamese BBQ Short Ribs, see related recipe
8 oz. vol. Pickled Cucumbers Salad, see related recipe
1.) Whisk together eggs, half and half, light brown sugar, salt and pepper in medium mixing bowl.
2.) Dip tortillas in egg batter and place on preseasoned flattop over medium heat 15-30 seconds on each side or until lightly golden brown on both sides. Remove from heat, fold into thirds and place on serving dish.
3.) Brush Vietnamese BBQ short ribs with glaze and place on plate.
4.) Garnish with Pickled Cucumber Salad to serve
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