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Nutrition Facts
Serving Size 213 g
(Approx. 12 Servings)
Amount Per Serving
Calories 430 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 1260 mg 53%
Total Carbohydrate 58 g 19%
Dietary Fiber 4 g 16%
Sugars 10 g
Protein 14 g
Vitamin A 6% Iron 15%
Vitamin C 0% Calcium 10%
*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.
Mini Pork Tortas
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
12  People


Recipe makes 12 Servings

32 Oz Hill Country Fare Yellow Cornbread Mix
1/2 cup(s) H-E-B Real Egg
1 1/2 cup(s) H-E-B Low Fat Buttermilk
1 cup(s) H-E-B Frozen Super Sweet Corn, thawed
1 Tsp habañero pepper, chopped (optional)
1 container (16 oz.) H-E-B Fully Cooked Pork Carnitas
1 cup(s) H-E-B Cilantro Chunky Salsa
7 Oz H-E-B Fresher Lasting Chunky Guacamole
1/2 cup(s) cilantro leaves
1/2 cup(s) H-E-B Sabor Tradicional Jalapeno Slices
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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 habañero pepper in a mixing bowl and stir to combine.
Evenly divide batter into prepared muffin pan (about 1/4 cup per muffin) and 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 1/3 cup shredded pork, 1 tablespoon each of salsa and guacamole.
Top with a few cilantro leaves and jalapeno slices.



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