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  Corn tortillas 3
  Vegetable oil 1 Tablespoon
  Shredded pork/Chopped roast pork 1 Cup (16 tbs)
  Chili powder 1 Teaspoon
  Salt To Taste
  Tomato 1 Small, peeled, seeded and diced
  Shredded lettuce 1⁄2 Cup (8 tbs) (For Garnish)

With round cookie cutter, cut 4 small tortillas from each large one.
Heat enough oil to cover bottom of large skillet and partially cook tortillas on both sides.
Fold in half in pan and continue frying until almost crisp.
Remove tortillas and drain on paper towels.
Brown pork in same skillet, adding chili powder and salt to taste.
Remove from heat and stir in tomato.
Stuff tortillas with the mixture.
Serve warm or cold on bed of shredded lettuce.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 702 Calories from Fat 324

% Daily Value*

Total Fat 36 g55.5%

Saturated Fat 11 g54.8%

Trans Fat 0 g

Cholesterol 102.4 mg34.1%

Sodium 1011.5 mg42.1%

Total Carbohydrates 64 g21.3%

Dietary Fiber 8.5 g33.8%

Sugars 3.7 g

Protein 35 g69.7%

Vitamin A 222.5% Vitamin C 60.6%

Calcium 16.7% Iron 25%

*Based on a 2000 Calorie diet

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