Mini Tacos

• 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.
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.

vegetable oil, corn tortillas, warm shredded, cheese, red tomatoes, cilantro

Taken from www.foodnetwork.com/recipes/emeril-lagasse/mini-tacos-recipe.html (may not work)