Masa Dough:

  • 18 oz masa harina
  • 12 fl oz water, very hot
  • 6 oz lard, chilled
  • 2 tsp salt
  • 1 1/4 tsp baking powder
  • 2 fl oz chicken stock

Roasted Corn Pico de Gallo:

  • 3 cups corn kernels, roasted
  • 1 cup diced medium tomato
  • 1 cup diced medium red onion
  • 1 bunch cilantro, minced
  • Lime juice, to taste

Salsa Verde:

  • 12 tomatillos
  • 1/2 onion
  • 3 cloves garlic
  • 3 serrano peppers
  • 8 oz cilantro
  • 2 fl oz Tabasco Green Pepper Sauce


  • 3 lb Masa Dough, uncooked
  • 1.5 lb pork carnitas
  • 15 corn husks, soaked in hot water
  • 10 oz Roasted Corn Pico de Gallo
  • 8 fl oz Salsa Verde




Meal Course:


Dish Type:



  1. In small bowl, whisk together cinnamon, nutmeg, maple syrup, eggs, milk and vanilla extract.
  2. Dip bread in egg mixture, and let soak for 1 minute.
  3. In large skillet, melt butter over medium heat. Carefully place custard-soaked bread into hot skillet, and fry until golden brown; then flip to cook the other side.
  4. For Sandwich, place bacon in large skillet over medium heat, and drizzle maple syrup on top. Cook, turning frequently, until crisp and caramelized.
  5. Wipe skillet clean, and then melt butter over medium heat to fry eggs to desired doneness.
  6. Transfer 1 slice of French toast to a plate, top with 2 slices of bacon and 2 fried eggs, and place another slice of French toast on top. Top with powdered sugar.