• For green salsa; in a medium pot over low-medium heat, add tomatillos, Serrano peppers, garlic, cilantro and chicken broth. Cover and simmer until ingredients are soft. Stir, taste and adjust flavoring as needed.

• When ready, pour mixture into a large bowl, add cilantro and chopped onion, and combine thoroughly. Set aside for service.
• For pork marinade; using the same pot over medium-high heat, add water, dried chilies, garlic, cumin, oregano, pineapple juice, vinegar and bring to a boil. Boil until smooth, pour into a blender and mix well. Place the pork in a large bowl, and pour marinade over, turning to coat well. Allow to marinate while preparing the grill.
• Grill pork until cooked through, remove and allow to “rest” for at least 10 minutes. Cut into strips for service.
• To serve, lay 1 tortilla flat and spread cheese evenly, on top place the sliced pork, cover with another tortilla and place in a skillet and brown until cheese melts. Cut into four pieces and serve with green salsa, red onions and fresh avocado.
• Serve immediately.

** Tanned a red onion

• 1 ½ C red onion, sliced thinly
• 1 garlic clove, peeled
• 3 Tbsp. white sugar
• 1 ½ Tbsp. salt
• ½ tsp. black peppercorns, whole
• 1 C white vinegar
• In a large glass bowl, place the onion and garlic, set aside.
• In a small saucepan over medium heat, add the sugar, salt, and peppercorns. Add the vinegar and stir until the sugar and salt have dissolved. Place a lid on top of pot and bring to a boil over medium-high heat.
• Once boiling, pour the vinegar over the sliced onion and garlic. Press the onion down so everything is covered, then let the mixture cool to room temperature.
• Can be refrigerated in a non-reactive container for up to 3-4 weeks.