Mini Tacos Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Vegetable oil, for deep
Frying,
8: 6-inch corn tortillas,
2 cup: Warm shredded, cooked pork
3/4 cup: Grated Pepper Jack cheese,
1/4 cup: Diced red tomatoes,
2 tbsp: Roughly chopped cilantro,
Leaves,
Directions:
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
ESSENCE OF EMERIL
SHOW#EE71
Source from luhu.jp
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
ESSENCE OF EMERIL
SHOW#EE71
Source from luhu.jp