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Nutrition Facts
Serving Size 289 g
(Approx. 6 Servings)
Amount Per Serving
Calories 570 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 1000 mg 42%
Total Carbohydrate 40 g 13%
Dietary Fiber 7 g 28%
Sugars 3 g
Protein 24 g
Vitamin A 10% Iron 15%
Vitamin C 25% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Crispy Carnitas Torta
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

6 bakery bolillos
6 Oz H‑E‑B Mi Comida Shredded Oaxaca
1 Tbsp vegetable oil
1 Lb H-E-B Fully Cooked Pork Carnitas
4 Oz shredded cabbage
1/4 cup(s) fresh cilantro, (leaves only)
1/2 cup(s) Chilito's Mild Kika's Sauce, (or spicy, if you prefer)
1 1/2 cup(s) refried beans, warmed
2 small Roma tomatoes, thinly sliced
1 large avocado, thinly sliced
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Preheat oven to 400ºF.
Slice a wedge out of the top of the bolillos. Reserve top for another use.
Set bottom portion, cut side up on a baking sheet. Divide cheese equally over bottom portion of bolillos. Place baking sheet with bolillos in oven and heat 10 minutes.
Preheat a large skillet on medium. Add oil and carnitas, breaking meat apart as it heats up. When crispy, remove from heat.
While bread is heating, combine cabbage, cilantro and Chilito's sauce in a medium bowl.
Layer refried beans and carnitas on bottom half of bolillos then top with cabbage mixture, sliced tomatoes and avocado.
Drizzle with more sauce if desired.


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