Valentinas Tex Mex BBQ

The gold standard of all breakfast tacos in Texas, from Valentina's Tex Mex BBQ in Austin. (Photo ©Chris Wilkins/Texas BBQ Posse)

What to do with barbecue leftovers? Always an important question. The best advice the Posse ever received on that front came years ago during a visit to Snow’s BBQ in Lexington, Tx. Reheat slowly in the oven with lots of butter, owner Kerry Bexley told us.

Still solid advice.

After a recent Saturday Posse feast at 2M Smokehouse in San Antonio, we found ourselves with lots of barbecue leftovers on a Sunday morning at our place in Austin.

There had been talk among the group the night before about making a morning run to Valentina’s Tex Mex BBQ for some of the joint’s excellent breakfast tacos. But Sunday being Sunday, everyone was moving leisurely.

On a trip to the kitchen for a coffee refill, I noticed we still had a few fresh tortillas. A quick check in the refrigerator revealed lots of eggs, salsa, guacamole, sour cream and cheese.

Breakfast tacos

Tom Fox preps 2M Smokehouse brisket & beef rib for warming. (Photo ©Sherry Jacobson)

Why not try to recreate Valentina’s breakfast tacos, with a Posse twist? It turned out to be one of the better thoughts I’ve had in a while.

Posse member Tom Fox cut and pulled the leftover brisket and beef rib meat into small chunks and slices. He arranged them in small piles on a cookie sheet and put several slices of butter on top of each pile.

As Tom worked, we sampled a few leftover pieces of 2M’s sausage straight from the fridge. Excellent. There was also a small piece of leftover smoked turkey. I quickly grabbed that and popped it into my mouth. Still delicious, it gave new meaning to the term “cold turkey.”

To be completely transparent, there was also a single pork rib remaining. But I told Tom that was off limits for our barbecue leftovers experiment. I had designs on that rib for myself, later.

While the meat was reheating — and the butter was melting into the piles — at 300 degrees in the oven, I scrambled some eggs and mixed in grated cheddar cheese. We warmed the tortillas briefly in a large skillet.

Everyone then made their own breakfast tacos to their own taste with the eggs, meat and fixings. There was nary a complaint.

“It beats driving 45 minutes to Valentina’s,” Posse member Sherry Jacobson said. “And they were delicious.”

I’m sorry we don’t have a photo of the finished tacos. We only had six tortillas and they went fast.

Tom did build himself a nice plate of eggs, meat and salsa for his second helping. And Posse member Mike Gagne, who arrived later, put everything in a bowl with all the fixings on top.

So, if you’re ever wondering what to do with barbecue leftovers, give this Posse take a try. Thank you Valentina’s for the inspiration.

Breakfast tacos

Mike Gagne's breakfast taco bowl made from 2M Smokehouse brisket. (Photo ©Sherry Jacobson/Texas BBQ Posse)

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