Mini tacos

Yield: 4 servings

Measure Ingredient
\N \N Vegetable oil, for deep
\N \N Frying
8 \N 6-inch corn tortillas
2 cups Warm shredded, cooked pork
¾ cup Grated Pepper Jack cheese
¼ cup Diced red tomatoes
2 tablespoons Roughly chopped cilantro
\N \N Leaves

In a deep skillet heat at least 3 inches oil to 360 degrees. With a 3½-inch biscuit or cookie cutter, cut out 8 small circles from corn tortillas. Roughly chop scraps and set aside. Using tongs, hold a tortilla circle in shape of a taco shell and fry, one at a time, until crisp, golden and holds its shape. Drain on paper towels and repeat with remaining tortillas. Fry tortilla scraps. Fill each shell with a little pork, cheese, tomatoes, and cilantro. Serve with tortilla chips, sprinkled with extra cilantro.

Yield: 8 Pieces

ESSENCE OF EMERIL

SHOW#EE71

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