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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).

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Egg & Pork Tortillas Recipe