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Mini Pork Tortas

My H-E-B Texas Life Magazine



Quick and easy


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 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 few cilantro leaves and jalapeno slices if desired. Serve warm.
Nutritional Information
Calories: 190, Total Fat: 10g, Saturated Fat: 3g, Cholesterol: 20mg, Sodium: 550mg, Carbohydrates: 16g, Dietary Fiber: 1g, Sugar: 4g, Protein: 8g
My H-E-B Texas Life Magazine

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