Egg & Pork Tortillas Recipe


MethodMain Ingredient


 Pipian paste2 1⁄4 Cup (36 tbs)
 Regular strength chicken broth2 Cup (32 tbs)
 Ground pork1 Pound
 Hard cooked eggs8 , peeled and chopped
 Flour tortillas12
 Melted butter/Margarine2 Tablespoon
 Tomato sauce2 Tablespoon
 Fresh cilantro sprigs4

Nutrition Facts

Serving size: Complete recipe

Calories 5764 Calories from Fat 2766

% Daily Value*

Total Fat 315 g485.3%

Saturated Fat 95.1 g475.5%

Trans Fat 0 g

Cholesterol 2324.7 mg

Sodium 5193.3 mg216.4%

Total Carbohydrates 486 g161.9%

Dietary Fiber 9.9 g39.8%

Sugars 18.1 g

Protein 265 g529.7%

Vitamin A 89.8% Vitamin C 18.1%

Calcium 60.5% Iron 205.2%

*Based on a 2000 Calorie diet


Prepare Pipian Paste.
Combine paste and broth in a 2- to 3-quart pan; stir to blend smoothly.
Bring mixture to a boil, stirring, and keep warm.
Crumble pork into a 10- to 12-inch frying pan and cook, stirring, over medium heat until browned and crumbly (about 10 minutes).
Remove from heat and drain off fat; stir in eggs and 1 1/2 cups of the pipian sauce.
Spoon pork mixture equally down center of each tortilla; roll to enclose filling.
Place tortillas, seam sides down, in a 9- by 13-inch baking dish; brush with butter and drizzle with remaining pipian sauce.
Cover and bake in a 350° oven until hot (20 to 25 minutes).