Preheat oven to 250 degrees. Rinse produce and pat dry. Remove husk on tomatillos, rinse again, cut tops off, and quarter. There's a sticky residue underneath the tomatillo husk, which is why the second rinse is needed. Peel and mince shallot. Stem and coarsely chop cilantro (reserving a few leaves for garnish). Zest and halve lime. Stem, core, and mince jalapeño.

Heat 1 tsp. olive oil in a small pot over medium-high heat. Add tomatillos and leave undisturbed for 3 minutes. This will char the tomatillos a bit and help bring out more flavors. Add minced jalapeño (to taste) and shallot and cook for 2 minutes. Keeping the pot over the heat, use a fork or slotted spoon to mash the tomatillos. Add 2 Tbsp. water and cook for an additional minute. Season with a pinch of salt and pepper, cilantro, and juice of 1/2 the lime (to taste). Transfer to a small bowl and place in refrigerator until plating.

Heat 1 tsp. olive oil in a medium pan over medium heat. Add ground pork, chorizo seasoning, and 1 tsp. salt and cook for 8 minutes, or until browned. Add liquid egg to pan and cook for 5 minutes, stirring occasionally, until eggs are fully cooked. Place tortillas in foil and wrap tightly. Place in oven for 5 minutes, or until warmed through.

Evenly distribute cooked chorizo and eggs between warmed tortillas. Finish the tacos with a dollop of sour cream, tomatillo salsa, Oaxacan cheese, cilantro, lime zest, and juice of remaining lime (to taste). Place 3 finished tacos on a plate and dig in!