What You’ll Need

7 pounds Prairie Fresh Natural® pork shoulder picnic (diced)

Fresno chiles (as needed, pickled)

Fennel (as needed, pickled)

Cilantro leaves (as needed, picked)

Cotija cheese (as needed) 

For the rub: 

1 tablespoon cumin

1 tablespoon coriander

1 teaspoon chile powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 pinch cinnamon

1 teaspoon coffee (ground)

1 tablespoon salt

For the braising liquid: 

2 onions (medium, chopped)

2 jalapenos (chopped)

2 poblano chiles (smoked, dried)

1/2 pound tomatoes

1 bunch cilantro root

1 pint pork stock

For the avocado crema:

3 avocados

5 tablespoons sour cream

1 pinch salt

Juice from 1 lime

For the crepes:

3 cups milk

1 cup all-purpose flour

1 cup corn flour (masa)

6 eggs

6 tablespoons fresh pork fat (rendered)

Salt (to taste)