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.