Title: Mini Tacos
Categories: New, Text, Import
Yield: 1 Servings

Vegetable oil,; for deep
-frying
8 6-inch corn tortillas
2 c Warm shredded,; cooked pork
3/4 c Grated Pepper Jack cheese
1/4 c Diced red tomatoes
2 tb Roughly chopped cilantro
-leaves

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.

Yield: 8 Pieces
Recipe By :ESSENCE OF EMERIL SHOW#EE71

Posted to MC-Recipe Digest V1 #299

Date: Tue, 12 Nov 1996 22:19:15 -0500

From: Meg Antczak