Ingredients
Preparation
Make your own appetizer-size shells for elegant fillings like Lobster and Avocado (page 64), my Southwestern take on a grilled cheese sandwich, Rajas and Cheese (page 31), or any that you think shine as passed-around party fare. For small appetizer or hors d’oeuvre–size shells made from 4-inch corn tortillas or 3-inch round wonton skins or egg-roll wrappers cut into 3-inch rounds, make a mold from a 4-inch diameter metal can lid. Fold the lid over the handle of a wooden spoon, leaving the fold slightly rounded and a 1-inch gap at the top. Wrap a tortilla or wonton skin around the outside of the mold, hold the mold with tongs, and fry at 340˚F and as directed for large shells, reducing frying times accordingly.
Tacos by Mark Miller with Benjamin Hargett and Jane Horn. Copyright © 2009 by Mark Miller with Benjamin Hargett and Jane Horn. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.
Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 2008. He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico.
Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.
