If you’ve never cooked with Achiote Paste, you’re really missing out. While it’s available at Mexican specialty stores, I purchased mine at the Savory Spice Shop in downtown Littleton…they carry every spice imaginable.
Achiote Paste comes tightly wrapped because it’s moist and usually a blend of annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and leave a distinctive red-orange color to the food. Plus it’s savory delicious! Just dissolve one part achiote paste in two parts water and you’re ready to rub it on your favorite meat. For this recipe I oiled a pork tenderloin, smeared it with the achiote mixture, salt and pepper and then roasted it in the oven.
This is one of those dishes that mise en place is extremely important. Once you start poaching those eggs, every step to build the meal must be completed. Allow plenty of time to make this one. And working ahead rewards you with a delicious meal. If you’re looking for a guide on how to poach eggs, you can take a look at my post where I followed a method I learned at a cooking class, Poach Eggs Like a Professional Chef.
There are so many wonderful flavors involved, but I think the meal wouldn’t have come together so beautifully without the Tomatillo Cream Sauce. I’ve made homemade before using fresh tomatillos, but since this recipe is a tad complicated, I decided to make things easier and mix up a version using store bought ingredients. Tomatilla Salsa and Mexican Crema. Tangy and creamy, it turned out delicious.
Give those poached eggs a good poke and let the beautiful yokes run down into the tortilla, pulled pork and black beans. Then dig in and enjoy.
- For the Pork Tenderloin
- 1 pound pork tenderloin
- 1 teaspoon canola oil
- 1 tablespoon achiote paste
- 2 tablespoons water
- salt and pepper
- For the Tomatilla Cream Sauce:
- 1/2 cup tomatilla salsa
- 1/4 cup Mexican crema
- For the Beans
- 1 can black beans partially drained
- 1/2 teaspoon cumin
- 1/2 teaspoon Mexican oregano
- For the rest of the meal
- 4 corn tortillas
- 4 eggs
- 1/2 cup cotija cheese crumbled
- 1 tomato diced
For the Pork Tenderloin:
Preheat oven to 240 degrees. Slather the pork tenderloin with oil. In a small bowl mix the achiote paste and water until well dissolved. Salt and pepper the pork and then rub the pork with the achiote mixture, coating well. Place pork on a jelly roll pan and roast for 45 minutes. Remove from oven and tent with foil.
In the meantime, in a small bowl, mix the tomatilla salsa and Mexican crema. Set aside.
Partially drain black beans and place in a small sauce pan. Add cumin and Mexican Oregano, stir and place over medium heat. Heat until hot, turn down to low and then keep warm.
Crumble the cotija cheese on a plate, set aside.
Chop the tomato and set aside.
For the corn tortillas, slightly dampen a clean kitchen towel and fold around the tortillas. Place the tortillas and towel in a gallon plastic storage bag. Don't seal the bag. Place in the microwave and cook on 50% power for 4 minutes. Just let them set in the microwave, they'll stay nice and warm.
When the pork is cool enough to handle, shred enough for a heaping hand full for each tortilla. Tent to keep warm.
Poach the eggs and place in a bowl, covered to keep warm.
Working quickly. Place one warm corn tortilla in the bottom of a wide bowl. Top with a big spoon full of the black beans, a hand full of the pulled pork, and then slather with the tomatillo cream sauce. Place the 2nd tortilla on top and press down a bit so it's even. Top with two poached eggs, chopped tomato and crumbled cheese.
For more eggtastic recipes, take a look at what the rest of the group has whipped up.
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
- Classic Deviled Eggs(-alad Sandwiches) from Cosmopolitan Cornbread
- Easter Deviled Egg Chicks from Pine Needles In My Salad
- Guacamole Deviled Eggs from Momma’s Meals
- Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
- Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
- Spicy Sriracha Deviled Eggs from An Appealing Plan
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
- Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
- Asparagus Sausage Skillet with Egg from Wholistic Woman
- Avocado Egg Chilaquiles from Grumpy’s Honeybunch
- Baked Eggs in Cream from Tramplingrose
- Baked Scotch Eggs from Curious Cuisiniere
- Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
- Classic Egg Salad Sandwich from My Imperfect Kitchen
- Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
- Egg Biryani from Food Lust People Love
- Fri-Tot-Ta from Feeding Big
- Hashbrown Egg Nests from The TipToe Fairy
- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
- Jalapeño Popper Quiche from Fantastical Sharing of Recipes
- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
- Low Carb Breakfast Pizza from My Life Cookbook
- Make Ahead & Freeze Omelette Cups from Hardly A Goddess
- Mediterranean Frittata from A Mind “Full” Mom
- Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
- Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
- Spaghetti with Fried Eggs from The Texan New Yorker
- Steak Benedict from Palatable Pastime
- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
- Creamy Flan from The Freshman Cook
- Creme Anglaise from The Redhead Baker
- Croquembouche from Jane’s Adventures in Dinner
- Dark Chocolate Mousse from The Chef Next Door
- Orange Coconut Bundt Cake from Desserts Required
- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
- Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement
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An egg is always an adventure; the next one may be different. — Oscar Wilde