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Breakfast Enchiladas



Al Pastor Pork: – 10 pounds pork butt – 2 cups pineapple juice – 1 cup orange juice – 1 cup white vinegar – 1 cup dark chile powder – ¼ cup chopped garlic – 2 tablespoons dried Mexican oregano – 2 tablespoons ground cumin – 2 tablespoons kosher salt – 1 teaspoon ground cloves – 4 bay leaves, crumbled Black Beans: – 2 lbs. dried black beans, rinsed – 4 quarts water – 1-1/2 cups roughly chopped onions – 1/2 cup ketchup – 1 teaspoon ground cumin – 1 teaspoon chipotle puree – 1 teaspoon epazote powder – 1 tablespoon kosher salt Guajillo Salsa: – 6 oz. Guajillo chiles, toasted – 6 cups chopped yellow onions – 1 cup chopped garlic – 1 cup olive oil blend – 6 pounds tomatoes, cut into ¼-inch dice – 6 pounds tomatillos, cut into ¼-inch dice – 2 quarts tomato juice – 1 quart water – ¼ cup brown sugar – 2 tablespoons kosher salt – 1 cup cilantro leaves – 4 teaspoons seeded and chopped habanero chile Mexican Potatoes: – ½ cup olive oil blend – 1 tablespoon dark chile powder – 1-1/2 teaspoons kosher salt – 1-1/2 teaspoons chopped garlic – ¾ teaspoon seeded and chopped Serrano chiles – ¾ teaspoon chopped fresh oregano – 6 pounds red potatoes, diced 3/8-inch Rajas: – 3 quarts sliced yellow onions – ½ cup olive oil blend – 1 quart Poblano peppers, roasted, peeled, seeded and julienned, ¼-inch thick Pico De Gallo: – 3 quarts tomatoes diced ¼-inch – 6 cups white onions, diced ¼ inch – 1 cup chopped cilantro – 1/3 cup fresh lime juice – 3 tablespoons chopped Serrano chiles – 2 tablespoons kosher salt Serving and garnishes: – 135 corn tortillas – 6 pounds Real California Jack cheese, shredded – 90 eggs – 1-1/2 cups Real California crumbled cotija cheese – 12 avocados latin
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To make pork, trim excess fat off of pork and cut into ½ inch slices. Mix all remaining ingredients in a bowl. Toss pork in marinade until well coated. Cover and marinate for 24 hours. Place pork and all marinade in hotel pan; bake uncovered at 350F, about 2 hours, until tender. Cut pork into ¼ inch cubes. Cover, and store at 41F or below until ready to use.

To make black beans, combine all ingredients in large pot and bring to a boil. Reduce heat and simmer until beans are soft, stirring regularly. Remove from heat and cool. Cover and store at 41F until ready to use. Heat before serving.

To make guajillo salsa, soak the toasted chiles in warm water for 30 minutes. Drain, remove stems and seeds; blend drained chiles until smooth. Reserve. Saute onions and garlic in oil until translucent. Add the blended chiles with the remaining ingredients. Cook over medium heat 15 minutes. Blend sauce with immersion blender; do not over blend. Cool, cover and store at 41F until ready to use. Heat just before serving.

To make rajas, sauté onions in oil until half cooked and translucent but still crunchy. Stir in roasted poblano strips. Cool mixture. Cover and store at 41F until ready to use. Heat just before serving.

To make mexican potatoes, mix all ingredients except potatoes in mixing bowl. Toss diced potatoes with marinade. Bake at 375F until crisp. Hold until ready to use.

To make Pico de Gallo, mix together all ingredients in large bowl. Cove and store at 41F until ready to use.

For each order, brush 3 tortillas with oil. Divide 2 oz. shredded Jack cheese over 2 tortillas. Place on baking sheet and bake at 350F for 5 minutes. Meanwhile, heat ¼ cup (2 oz.) Al Pastor Pork on griddle. One one cheese tortilla, place ¼ cup potatoes, ¼ cup rajas, and 2 tablespoons (1 oz.) guajillo Salsa. On the other cheese tortilla, place heated pork, ¼ cup (1 oz.) black beans and 2 tablespoons (1 oz.) guajillo salsa. Place the potato tortilla on a serving plate. Top with the al pastor pork tortilla. Finish with the third tortilla. Press to make it flat. Ladle ½ cup (4 oz.) guajillo salsa over the tortillas. Top with 2 eggs, cooked over easy, ¼ avocado, sliced, ¼ cup pico de gallo and ½ tablespoon crumbled Cotija cheese.

Recipe courtesy of Chef Andrew Johnstone (The Little Chihuahua Mexican Restaurant, San Francisco, CA)

Per Order:

45 servings