Tomatillo Sauce:

  • 3 tomatillos, husk removed, rinsed, quartered
  • 1 small yellow onion, diced
  • 1 bunch cilantro, rough chopped
  • 1 lime juiced
  • Salt and pepper to taste

Pickled Red Onions:

  • ¼ cup sugar
  • 1 tsp kosher salt
  • ¼ cup red wine vinegar
  • ½ red onion, sliced thin


  • 1 cup vegetable oil
  • 4 slices ham
  • 4 eggs, scrambled
  • 3 Roma tomatoes, small dice
  • ½ cup sour cream
  • ½ lb.queso fresco, crumbled
  • 2 Tbsp. Cilantro leaves




Meal Course:


Dish Type:

Entrée, Sandwich


Tomatillo Sauce:

  1. Place tomatillos and onions in a medium sauce pot and add enough water to just cover. Bring to a boil, reduce to a simmer, and cook until tomatillos are softened, approximately 6 minutes.
  2. Remove from heat and strain off liquid. Transfer ingredients to a blender along with cilantro and lime juice. Puree until smooth and season to taste with salt and pepper.

Pickled Red Onions:

  1. In a small sauce pan, combine sugar, salt, and red wine vinegar.
  2. Bring to a boil to dissolve sugar and salt. Remove from heat and pour over red onions. Allow to cool before using.


  1. In a medium Sautee pan over medium high heat, add oil and allow to heat until shimmering. Add Ham to pan and cook until caramelized and heated through. Remove and reserve.
  2. To assemble: Shape each ham piece into a taco shape and top with scrambled eggs, tomatoes, pickled onions, salsa verde, sour cream, queso fresco, and garnish with cilantro leaves.