Mini Tacos

Mini Tacos
From Emeril Lagasse

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. With a 3 1/2-inch biscuit or cookie cutter, cut out 8 small circles from corn tortillas. Roughly chop scraps and set aside.
2. 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.
3. Drain on paper towels and repeat with remaining tortillas. Fry tortilla scraps.
4. Fill each shell with a little pork, cheese, tomatoes, and cilantro. Serve with tortilla chips, sprinkled with extra cilantro.

Makes 8 mini tacos.