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Mini Tacos

Mon, 04/23/2007 - 2:56PM by partysugar 0 Comments -



Mini Tacos
From Emeril Lagasse

Vegetable oil, for deep frying
8 (6-inch) corn tortillas
2 cups warm shredded, cooked pork
3/4 cup grated Pepper Jack cheese
1/4 cup diced red tomatoes
2 tablespoons roughly chopped cilantro leaves

  1. 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.
  2. 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.
  3. Drain on paper towels and repeat with remaining tortillas. Fry tortilla scraps.
  4. Fill each shell with a little pork, cheese, tomatoes, and cilantro. Serve with tortilla chips, sprinkled with extra cilantro.

Makes 8 mini tacos.




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