Ingredients Jump to Instructions ↓

  1. 8 Six-inch corn tortillas

  2. 2 cups 125g / 4.4oz Warm, shredded, cooked pork

  3. 3/4 cup 109g / 3.8oz Grated Pepper Jack cheese

  4. 1/4 cup 15g / 1/2oz Diced red tomatoes

  5. 2 tablespoons 30ml Roughly-chopped cilantro leaves

Instructions Jump to Ingredients ↑

  1. Recipe 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. This recipe yields 8 pieces.


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