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Pork and Tomatillo Salsa Taco Bake

My H-E-B Texas Life Magazine, March 2011



Quick and easy

try this

Prep Time:

15 minutes

Cook Time:

20 minutes


8 servings


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

16  H-E-B Homestyle Corn Tortillas

*  Hill Country Fare Canola Oil Non-Stick Spray

2  large  tomatoes, halved and thin sliced

1/2  Texas 1015 Onion, thin sliced and rings separated

1  c.  H-E-B Green Tomatillo Salsa

1  c.  H-E-B Crema Fresca


Heat oven to 450°F. Line 2 large baking sheets with foil, spray with non-stick cooking spray and set aside. Heat pork carnitas according to package directions, discard fat, shred and place in a bowl.

Spray tortillas on both sides with non-stick cooking spray and arrange on the baking sheets. Bake tortillas 5 minutes for soft tacos or 10 minutes for extra-crispy tacos. Quickly remove from oven, fold each in half and wrap together with foil until ready to fill.

Fill each tortilla with 1/4 cup shredded pork carnitas, tomato slices and onion. Arrange 8 tacos on each of the baking sheets used for the tortillas. Bake 5 minutes. Remove from oven and drizzle salsa and crema fresca over tacos, then bake 5 more minutes. Serve hot.
Nutritional Information
Serving size: 2, Calories: 280, Total Fat: 10g, Cholesterol: 35mg, Sodium: 250mg, Carbohydrates: 29g, Dietary Fiber: 2g, Sugar: 1g, Protein: 10g
My H-E-B Texas Life Magazine, March 2011

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