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