CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Meats, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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 <meginny@frontiernet.net>
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