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1
Heat the pork in a small saucepan over medium heat, stirring occasionally, until hot, 4 to 5 minutes.
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2
Char the habanero by holding it with tongs over the flame of a gas burner for several minutes, turning it as needed, until it is spotted black and blistered all over.
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3
Remove the loose outer layers of papery skin from the garlic clove but leave the tight inner peel intact.
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4
Char it over the gas burner using the same technique, until it is completely blackened.
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5
(If you dont have a gas stove, broil the habanero and garlic clove a few inches from the broiler element, turning as needed to char them all over.)
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6
Warm the tortillas (see page 85), then wrap in aluminum foil to keep warm.
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7
Carefully stem the habanero, scrape out the seeds, and coarsely chop the flesh, preferably wearing plastic gloves to protect your fingers from the heat of the chile.
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8
Peel the garlic clove, coarsely chop it, and add it, along with about half the habanero, to the bowl of a food processor (preferably a mini one).
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9
Add the cilantro, scallion, lime juice, oil, and salt to taste and process until a loose sauce forms.
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10
Taste and add the rest of the habanero if you want the salsa to be spicier, and add more lime juice and/or salt if needed.
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11
Lay the tortillas out on a plate.
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12
Divide the pork equally among the tortillas, top with the pickled onions and just a little bit of the salsa (be judicious until you know how much you can handle), and eat.
