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Ingredientes
- Â Â Vegetable oil for deep frying
- 8 x Six-inch corn tortillas
- 2 c. Hot, shredded, cooked pork
- 3/4 c. Grated Pepper Jack cheese
- 1/4 c. Diced red tomatoes
- 2 Tbsp. Roughly-minced cilantro leaves
Direcciones
- In a deep skillet heat at least 3 inches oil to 360 degrees. With a 3 1/2-inch biscuit or possibly 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, till crisp, golden brown 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 pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 8 servings | |
| Calories 71 | |
| Calories from Fat 27 | 38% |
| Total Fat 3.0g | 4% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 21mg | 1% |
| Potassium 204mg | 6% |
| Total Carbs 0.17g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.11g | 0% |
| Protein 10.09g | 16% |
