Half an english cucumber, quartered lengthwise and cut into 1/4in pieces
6oz cherry tomatoes, halved
1/2 cup basil
Rub tenderloins with 1tb each 2-3 mixed with 4-5 and place in the middle of a baking sheet. Toss 6-9 with 4tb oil and add to baking sheet. Roast in the middle of a 450 degree oven for 20 minutes, stirring veggies and bread and rotating sheet after 10 minutes.
Rest pork for 10 minutes and slice. Toss bread and veggies with remaining ingredients and serve.
Chorizo or potato can be substituted for each other
5tb shortening, cut into 1/2in pieces
2/3 cup warm water
1lb plum tomatoes, cored and chopped
2 cloves garlic
1tb lime juice
1/4tsp red pepper flakes
1 small bunch cilantro
1tsp vegetable oil
4oz russet potato, peeled and cut into 1/2in cubes
1 small onion
Limes, cut into wedges
Whisk 1-2 and rub in shortening until texture resembles coarse meal.
Stir in water and knead into a smooth ball. Divide into 12 2tb portions and roll into 1tb balls. Cover and chill for 30 minutes – 2 days.
Meanwhile, microwave 5-6 in an uncovered bowl for about 4 minutes or until steaming and releasing liquid. Drain for 5 minutes and process with 7-8, 1 jalapeno and 2tb cilantro. Set aside.
Roll tortilla dough into 6in circles and layer between 6in squares of parchment.
Heat oil in a 12in skillet over medium heat and wipe out with a paper towel. Cook tortillas on one side for 1 minute or until spotty and brown, flip and cook for another 30-45 seconds, transfer to plate and cover with a dish towel. If making ahead, layer between parchment, wrap in plastic and chill for up to 3 days, covering with clean towel and microwaving at half power for 20 seconds to rewarm.
Cook 12-13 for 6-8 minutes over medium heat. Add onion and remaining jalapeno for 5 minutes.
Add eggs for 1.5-2.5 minutes. Reduce heat to low and continue cooking for 30-60 minutes. Divide over tortillas and serve with salsa and 16-18.