Mexico City Omelet Recipe

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water; soak 15 minutes until softened. Reserve 1/4 cup soaking liquid.

Make adobo sauce

Drain chiles briefly and place in a blender with chipotle in adobo, white vinegar, garlic, cumin, oregano, smoked paprika, salt, pepper and 2–3 tablespoons of the reserved chile soaking liquid. Blend until very smooth, adding a little more soaking liquid or water if needed to reach a thick sauce consistency (about 1/4 cup).

Brown pork

Season pork cubes lightly with a pinch of salt and pepper. Heat vegetable oil in a heavy skillet or Dutch oven over medium-high. Sear pork in batches until browned on all sides, about 6–8 minutes total. Remove pork and set aside.

Braise pork in adobo

Reduce heat to medium, add the blended adobo sauce to the pot and cook 1–2 minutes to bloom flavors. Return pork to the pot, add 1 cup water, bring to a simmer, then cover and reduce heat to low. Braise gently until pork is tender and easily shredded, about 1 to 1¼ hours. Check once and add a splash of water if sauce becomes too dry.

Shred and finish

When pork is tender, remove from heat and shred or chop into bite-sized pieces. Stir back into the sauce and keep warm. Taste and adjust salt.

Toss pineapple chunks and sliced red onion with lime juice, olive oil and 1/4 tsp salt. Heat a grill pan or outdoor grill over medium-high. Grill pineapple 2–3 minutes per side until char marks appear and sugars caramelize; grill onion until softened and slightly charred, about 2 minutes per side. Remove and roughly chop if using rings. Keep warm.

Place tomatillos and jalapeño on a hot dry skillet or comal. Roast, turning, until charred and softened, about 6–8 minutes. Alternatively, broil on a sheet pan 4–6 minutes, turning once.

Transfer roasted tomatillos and jalapeño to a blender. Add cilantro, white onion, lime juice, 1/2 tsp salt and 1–2 tablespoons water. Blend until smooth or slightly chunky, adjusting consistency with additional water as needed. Taste and correct seasoning. Chill or keep at room temperature.

Prepare egg mixture

In a bowl, whisk together eggs, milk, 1/2 tsp salt and 1/4 tsp pepper until frothy and uniform.

Cook omelet

Heat a 10" nonstick skillet over medium. Add 1 tablespoon butter and swirl to coat. Pour half the egg mixture into the pan (this recipe makes two 2-egg omelets or one large 6-egg folded omelet; for a single serving use 3 eggs). Cook undisturbed until edges set, about 1–2 minutes. Gently lift edges with a spatula and tilt pan to let uncooked egg flow underneath. When surface is mostly set but still slightly custardy, sprinkle half of the shredded adobo pork, half of the grilled pineapple & onion, 2 tablespoons cilantro and half the queso fresco over one side of the omelet.

Fold and finish

Fold the omelet in half over the filling and slide onto a plate, or fold in thirds for a neater presentation. Turn off heat and let rest in the pan 30 seconds to finish cooking through but remain tender. Repeat with remaining butter, egg mixture and fillings to make the second omelet if desired.

Plate

Top each omelet with salsa verde (about 2 tablespoons each), a sprinkle of extra queso, chopped cilantro and a lime wedge. Add optional hot sauce if desired.

Serve omelets immediately with additional salsa verde on the side and lime wedges. Leftover adobo pork keeps well refrigerated for up to 3 days and can be reheated gently in a skillet.