Mini Tacos

Recipe Ingredients

		Vegetable oil - for deep frying
8		Six-inch corn tortillas
2 cups	125g / 4.4oz	Warm, shredded, cooked pork
3/4 cup	109g / 3.8oz	Grated Pepper Jack cheese
1/4 cup	15g / 0.5oz	Diced red tomatoes
2 tablespoons	30ml	Roughly-chopped cilantro leaves

Recipe Instructions

In a deep skillet heat at least 3 inches oil to 360 degrees. With a 3 1/2-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.

This recipe yields 8 pieces.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-071 broadcast 01-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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