Title: Mini tacos
 Categories: Mexican
      Yield: 4 Servings
 
           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
 
  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