Mini tacos
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable oil, for deep | ||
| Frying | ||
| 8 | 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 |
| Leaves | ||
Directions
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
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