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Ingredients
US|METRIC
4 SERVINGS
- fresno chiles (As needed pickled)
- fennel (As needed pickled)
- cilantro leaves (As needed, picked)
- cotija cheese (As needed)
- 3 avocado
- 5 Tbsp. sour cream
- 1 pinch salt
- 1 lime juice
- 3 cups milk
- 1 cup all-purpose flour
- 1 cup corn flour (masa)
- 6 eggs
- 6 Tbsp. fresh pork fat (rendered)
- salt (To taste)
- 7 lb. pork shoulder (diced)
- 1 Tbsp. cumin
- 1 Tbsp. coriander
- 1 tsp. chile powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 pinch canela
- 1 tsp. coffee (ground)
- 1 Tbsp. salt
- 2 onions (medium, chopped)
- 3 jalapeno chilies (chopped)
- 2 poblano chiles (smoked, dried)
- 1/2 lb. tomatoes (canned)
- 1 bunch cilantro root
- 1 pt. pork stock
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Directions
- 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.
- For the Avocado Crema: Combine all ingredients and mix in Vitamix .
- For the Crepes: Mix all ingredients and place in fridge for 12 hours. Using a buttered pan, fry 2 oz. of batter to form crepes.
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