1 (4 pound) whole pork, cube butter, salt and pepper to taste
1 cup tomatoes
1 cup peeled tomatoes, green beans, walnuts, dried basil
6 large green bell peppers
2 medium baked tortillas
2 large egg yolks, beaten
2 large egg whites
8 cups ricotta cheese
1/2 cup butter oil
Place pork and tomatoes in a large bowl. Boil for 1 hour, while removing excess moisture from the meat.
Melt butter with aluminum or vegetable pots or Dutch oven turntables. Stir in bay leaves and tomatoes; reduce heat. Simmer 5 to 10 minutes, stirring occasionally, until thick. Place tortillas in a shallow baking pan.
Coat one side of tortillas with beaten egg white, lightly greased skillet's rim.
Arrange cooked pork or tomato pieces on skillet, extending sides of tortillas, placing pressure on pork or tomato pieces if necessary. Add 1 cup ricotta cheese.
Heat vegetable oil in skillet over medium heat. Place squares of tortillas seam side down in baking pan, placing pressure on tortillas. Cook 15 to 20 minutes, or until pastry is golden brown.
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