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Mini Pork Tortas
Prep Time:
30 minutes
Cook Time:
20 minutes
Makes:
12 servings
Ingredients

2 bags (16 oz.) Hill Country Fare Yellow Cornbread Mix

½ c. H-E-B Real Egg

1½ c. H-E-B Buttermilk

1 c. H-E-B Frozen Super Sweet Corn, thawed

1 tsp. fresh chopped habanero pepper (optional)

1 container (16 oz.) H-E-B Fully Cooked Pork Carnitas

1 c. H-E-B Cilantro Chunky Salsa

1 pkg. (7 oz.) H-E-B Fresher Lasting Chunky Guacamole

½ c. fresh cilantro leaves

½ c. H-E-B Sabor Tradicional Jalapeno Slices

Directions


Heat oven to 400°F. Spray a 12-muffin pan with no-stick cooking sp
ray, set aside.
Combine cornbread mix, Real Egg, buttermilk, corn and habanero pepper
in a mixing bowl and stir to combine. Evenly divide batter into prepar
ed muffi n pan (about ¼ cup per muffin). Bake 15 minutes. Remove
from tin, cool.
Heat pork carnitas according to package directions. Shred, remove and
discard fat. Keep warm. Slice open each muffin, fill with ⅓ cup
shredded pork, 1 tablespoon each of salsa and guacamole. Top with a fe
w cilantro leaves and jalapeno slices if desired. Serve warm.

Nutritional Information


Calories: 190, Total Fat: 10g, Saturated Fat: 3g, Cholesterol: 20mg, S
odium: 550mg, Carbohydrates: 16g, Dietary Fiber: 1g, Sugar: 4g, Prote
in: 8g

Source


My H-E-B Texas Life Magazine