Directions:
- In a large bowl, combine the vinegar, chili powder, oregano, salt and garlic; crumble pork over mixture and mix well. Cover and chill overnight.
- In a large skillet, cook pork mixture over medium heat until meat is no longer pink. Drain; set aside and keep warm. In a large bowl, whisk eggs and milk. In a another large skillet, heat oil until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.
- Spoon about 1/4 cup pork mixture and 1/4 cup egg mixture down the center of each tortilla. Top with taco sauce and roll up. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 673.46 Kcal (2820 kJ) | ||
| Calories from fat | 530.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.99g | 91% | |
|---|---|---|---|
| Cholesterol | 218.3mg | 73% | |
| Sodium | 664.92mg | 28% | |
| Potassium | 400.54mg | 9% | |
| Total Carbs | 19.82g | 7% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 15.93g | 32% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2.1mg | 12% | |
| Calcium | 68.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 391.49 Kcal (1639 kJ) | ||
| Calories from fat | 308.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.29g | 91% | |
|---|---|---|---|
| Cholesterol | 126.9mg | 73% | |
| Sodium | 386.53mg | 28% | |
| Potassium | 232.84mg | 9% | |
| Total Carbs | 11.52g | 7% | |
| Sugars | 0.36g | 2% | |
| Dietary Fiber | 0.88g | 6% | |
| Protein | 9.26g | 32% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.2mg | 12% | |
| Calcium | 39.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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