Recipe courtesy of Smithfield Foods (smithfield.com)
Makes 4 servings
1 boneless pork butt
1 t. cumin
2 t. red chili powder
1 T. fresh oregano
3 limes, squeezed
Tomatillo Salsa (recipe follows)
Butter, as needed
4 tortillas
4 eggs
Pickled Red Onions (recipe follows)
Cut pork into large cubes, 2x2 inches. Mix all spices and lime juice and rub onto pork. Heat heavy-bottomed skillet until very hot; add pork cubes and brown on all sides.
Once pork is browned, add tomatillo salsa and bring to simmer. Cover and simmer until tender. When cooked, remove from heat. Scramble eggs; set aside.
To assemble the tacos: On bottom of each tortilla, add a handful of pork cubes and eggs. Add pickled red onions.
The Tomatillo Salsa:
2 lbs. tomatillos, husked and rinsed
2 whole white onions, chopped
6 T. fresh cilantro, chopped
2 fresh hot green chiles (jalapeños or serranos)
8 lg. garlic cloves
Extra virgin olive oil
Cut all tomatillos in half. Toss all ingredients in extra virgin olive oil and add salt, to taste. Evenly spread ingredients on sheet trays.
Roast in oven at 350°F for 30 minutes or until onions are brown and edges of tomatillo skin have blistered and are soft. If not soft, keep in oven until they are. Take out of oven and blend until smooth; if too thick, add water to thin out. Add salt, to taste. Cool down. Salsa will keep for 7 days.
The Pickled Red Onions:
1 c. red wine vinegar
1 c. water
½ c. salt
¼ c. sugar
1 lg. red onion, thinly sliced
½ jalapeño, thinly sliced
Ice, as needed
Mix liquids and seasonings and bring to a boil in pan. Drop onions and jalapeños in liquid and turn heat off. Let sit for 30 minutes, then add ice to cool.