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Mini Tacos

Vegetable oil; for deep frying
8 Six-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. This recipe yields 8 pieces.

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