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Cal-Mex Stacked Breakfast Enchiladas
Recipe for breakfast enchiladas

You can find this recipe at El Restaurante

Created by Chef Andrew Johnstone of The Little Chihuahua Mexican Restaurant, San Francisco, CA; recipe and image courtesy of the California Milk Advisory Board


The Al Pastor Pork:

10 lbs. pork butt

2 c. pineapple juice

1 c. orange juice

1 c. white vinegar

1 c. dark chile powder

¼ c. chopped garlic

2 T. dried Mexican oregano

2 T. ground cumin

2 T. kosher salt

1 t. ground cloves

4 bay leaves, crumbled

Trim excess fat off 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 350*F, about 2 hours, until tender. Cut pork into ¼-inch cubes. Cover, and store at 41°F or below until ready to use.

The Black Beans:

2 lbs. dried black beans, rinsed

4 qts. water

1½ c. roughly chopped onions

½ c. ketchup

1 t. ground cumin

1 t. chipotle puree

1 t. epazote powder

1 T. kosher salt

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 41°F until ready to use. Heat before serving.

The Guajillo Salsa:

6 oz. guajillo chiles, toasted

6 c. chopped yellow onions

1 c. chopped garlic

1 c. olive oil blend

6 lbs. tomatoes, cut into ¼-inch dice

6 lbs. tomatillos, cut into ¼-inch dice

2 qts. tomato juice

1 qt. water

¼ c. brown sugar

2 T. kosher salt

1 c. cilantro leaves

4 t. seeded and chopped habanero chile

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

The Mexican Potatoes:

½ c. olive oil blend

1 T. dark chile powder

1½ t. kosher salt

1½ t. chopped garlic

¾ t. seeded and chopped serrano chiles

¾ t. chopped fresh oregano

6 lbs. red potatoes, diced ⅜-inch

Mix all ingredients except potatoes in mixing bowl. Toss diced potatoes with marinade. Bake at 375°F until crisp. Hold until ready to use.

The Rajas:

3 qts. sliced yellow onions

½ c. olive oil blend

1 qt. poblano peppers, roasted, peeled, seeded, and julienned, ¼-inch thick

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

The Pico De Gallo:

3 qts. tomatoes diced ¼-inch

6 c. white onions, diced ¼-inch

1 c. chopped cilantro

⅓ c. fresh lime juice

3 T. chopped serrano chiles

2 T. kosher salt

Mix all ingredients in large bowl. Cover and store at 41°F until ready to use.

For Serving and Garnishes:

135 corn tortillas

6 lbs. Real California Jack or Oaxaca cheese, shredded

90 eggs

1½ c. Real California crumbled cotija cheese

12 avocados

For each order, brush three tortillas with oil. Divide 2 oz. shredded Jack or Oaxaca cheese over 2 tortillas. Place on baking sheet and bake at 350°F for 5 minutes. Meanwhile, heat ¼ cup Al Pastor Pork on griddle. On one cheese tortilla, place ¼ cup potatoes, ¼ cup rajas, and 2 tablespoons guajillo salsa. On the other cheese tortilla, place heated pork, ¼ cup black beans and 2 tablespoons 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 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.