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

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


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

Nutritional Information

Calories: 190, Total Fat: 10g, Saturated Fat: 3g, Cholesterol: 20mg, Sodium: 550mg, Carboh
ydrates: 16g, Dietary Fiber: 1g, Sugar: 4g, Protein: 8g


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