Breakfast Taquitos with Carnitas

Recipe courtesy of the National Pork Board (http://porkfoodservice.org)

The Carnitas:

7-lb. pork shoulder, diced

1 T. cumin

1 T. coriander

1 t. chile powder

1 t. garlic powder

1 t. onion powder

1 pinch cinnamon

1 t. coffee ground

1 T. salt

2 med. onion chopped

3 jalapeno chiles chopped

2 smoked poblano chiles dried

1/2 lb. tomatoes, canned

1 bunch cilantro root

1 pint pork stock

Combine cumin through salt to create a rub, season pork shoulder with rub and let sit overnight. To make braising liquid, sweat onions, jalapeños and poblanos and puree with tomato, cilantro root and pork stock. Pour liquid over the pork and braise until tender. Remove from oven, shred meat and reserve.

The Crepes:

3 c. milk

1 c. a.p. flour

1 c. masa corn flour

6 eggs

6 T. pork fat rendered

Salt, to taste

Mix all ingredients and place in fridge for 12 hours. Using a buttered pan, fry 2 oz. of batter to form crepes.

The Avocado Crema:

3 avocados

4-5 T. sour cream

1 pinch salt

1 lime juiced

Combine all ingredients and mix in Vitamin

To Assemble the Crepes:

Carnitas

Pickled Fresno chiles, as needed

Pickled fennel, as needed

Cilantro leaves, picked, as needed, for garnish

Cotija cheese, as needed, for garnish

To serve: Roll carnitas in crepe with pickled peppers and fennel. Top with avocado crema, coltija cheese and cilantro.