Name: The Regionals Breakfast Tacos (GF)(DFO) Recipe
Cook time: 10 h
Total time: 10 h
Yield: 3 servings
Cuisine: Mexican
Ingredients: 2 lbs Pork shoulder; 1 whole Onion; 4 cloves Garlic cloves; 1 cup Orange juice; 1 tbs Lime juice; 2 tsp Cumin; 1 tsp Oregano; 1 tsp Salt; 1 tsp Black pepper; 6 large Eggs; 1 tsp Salt; 1 tsp Pepper; 1 tbs Olive oil; 6 whole Tomatillos; 1 whole Jalapeño; 1 bunch Cilantro; 2 tbs Lime juice; 1 to taste Salt; 1 whole Red onion; 3 tbs Lime juice; 1 to taste Salt; 3 whole Corn tortillas; 1 tbs Crema; 1 cup Queso fresco; 0.5 cup Cilantro; 3 medium Potatoes; 2 tbs Olive oil; 1 tsp Paprika; 1 to taste Salt; 1 to taste Black pepper

[milk clarified] hornitos reposado, solmano con mango mezcal, montenegro, curry leaf, lemon & lime

mango tango

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Overnight braised carnitas, scrambled eggs, salsa verde, marinated onions, crema, queso fresco, cilantro on corn tortillas (3), side homestyle potatoes

In a slow cooker, add the pork shoulder, onion (quartered), garlic (minced), orange juice, lime juice, cumin, oregano, salt, and black pepper. Mix well and cover.

Prepare the Carnitas

Cook on low for 8-10 hours or until the pork is tender and easily shredded. Once cooked, shred the pork using two forks and keep warm.

Cook the Carnitas

In a bowl, whisk together the eggs, salt, and pepper. Heat olive oil in a skillet over medium heat. Pour in the egg mixture and gently stir until just set. Remove from heat.

Scramble the Eggs

In a saucepan, boil tomatillos until soft. Add tomatillos, jalapeño, cilantro, lime juice, and salt to a blender and blend until smooth. Adjust seasoning to taste.

Make the Salsa Verde

Slice the red onion thinly and combine with lime juice and salt in a bowl. Let sit for at least 30 minutes to pickle.

Marinate the Onions

Warm the corn tortillas in a skillet. Layer with shredded carnitas, scrambled eggs, salsa verde, marinated onions, a drizzle of crema, crumbled queso fresco, and fresh cilantro.

Assemble the Tacos

Dice the potatoes into bite-sized pieces. Toss with olive oil, paprika, salt, and black pepper.

Prepare the Potatoes

Spread potatoes on a baking sheet and roast in a preheated oven at 425°F (220°C) for 25-30 minutes or until golden and crispy, stirring halfway.

Cook the Potatoes

Pork shoulder

Onion

Garlic cloves

Orange juice

Lime juice

Cumin

Oregano

Salt

Black pepper

Eggs

Pepper

Olive oil

Tomatillos

Jalapeño

Cilantro

Red onion

Corn tortillas

Crema

Queso fresco

Potatoes

Paprika