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Egg & Pork Tortillas

Mexican.Chef's picture
  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
  Flour tortillas 12
  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).

Recipe Summary


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Nutrition Rank

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 mg774.9%

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


Egg & Pork Tortillas Recipe