Egg & Pork Tortillas
|Pipian paste||2 1⁄4 Cup (36 tbs)|
|Regular strength chicken broth||2 Cup (32 tbs)|
|Ground pork||1 Pound|
|Hard cooked eggs||8 , peeled and chopped|
|Melted butter/Margarine||2 Tablespoon|
|Tomato sauce||2 Tablespoon|
|Fresh cilantro sprigs||4|
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).