- 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.
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