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Breakfast Taquitos with Carnitas

Recipe for breakfast taquitos made with carnitas rolled in crepes

You may find this recipe on El Restaurante

Breakfast Taquitos

Pork breakfast taquitos recipe

Recipe courtesy of the National Pork Board (

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 

To Assemble the Crepes:


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.


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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