Peel plantain and cut into 1/2” slices. Stem poblano pepper, core, and cut into 1/2" dice (remove seeds for less spice). Peel and halve onion. Cut halves into small 1/4” dice. Mince garlic. Stem and coarsely chop cilantro.

Line a plate with a paper towel. Heat 2 Tbsp. olive oil in a medium pan over medium heat. Add sliced plantains to hot pan and cook 2 minutes per side, or until lightly browned. Remove to plate and let cool slightly. Once cooled, lay slices on a clean surface and, using the bottom of a clean pan, smash plantains to 1/4” thickness. Return to pan, replenishing oil if necessary, and cook an additional 4 minutes per side, or until deep golden brown. Transfer to prepared baking sheet and place in oven until ready to plate.

While tostones cook, heat 1 tsp. olive oil in a medium pan over medium heat. Add garlic, ground pork, and seasoning blend to hot pan and cook 10 minutes, stirring occasionally, until no pink remains and pork reaches a minimum internal temperature of 160 degrees. Stir in cilantro and season with 1/2 tsp. salt and 1/4 tsp. pepper. Transfer to a plate or bowl, and wipe pan clean.

Heat 1 tsp. olive oil over medium-high heat in pan used for pork. Add poblano pepper (to taste) and red onion to hot pan and cook 2 minutes, while stirring, until vegetables are tender and slightly charred. Add butter, melt, and add liquid eggs. Use a rubber spatula to constantly scrape along the bottom of the pan until eggs are set and a little wet, 2-3 minutes. Remove from burner, season with 1/4 tsp. salt and a pinch of pepper, and transfer to a plate or bowl. Wipe pan clean.

Wrap tortillas in foil and place in oven 5 minutes, or until warm and pliable. Alternatively, place tortillas in microwave for 20 seconds, or until warm. Lay tortillas on a clean surface. Place veggie scramble, cheese, and cooked pork in center of tortillas. Fold sides of burrito in and gently roll burrito away from you while keeping filling tucked in.

Place pan used for eggs over medium heat and add burritos, seam side down. Cook 2 minutes, or until lightly browned and sealed. Carefully flip and repeat process on other side. Slice burrito in half and serve with tostones.