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Mini Pork Tortas

My H-E-B Texas Life Magazine

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Family-friendly

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Quick and easy

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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

Instructions


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
Source:
My H-E-B Texas Life Magazine

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