Mini Tacos

Name: Mini Tacos
Ingredients: 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

6 ingredients

8 steps

Ingredients

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

Directions

1

In a deep skillet heat at least 3 inches oil to 360 degrees.
2

With a 3 1/2-inch biscuit or cookie cutter, cut out 8 small circles from corn tortillas.
3

Roughly chop scraps and set aside.
4

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.
5

Drain on paper towels and repeat with remaining tortillas.
6

Fry tortilla scraps.
7

Fill each shell with a little pork, cheese, tomatoes, and cilantro.
8

Serve with tortilla chips, sprinkled with extra cilantro.