Have you ever seen those little mini-tacos in the frozen foods that you simply pop in the oven and enjoy? Same thing, only much, much better. Okay, so maybe not as convenient as the two-bite appetizer tacos pre-made, but homemade puts you in the driver’s seat.
In the past mini tacos have been a part of our party buffet. When you are making a million different things for events like the Super Bowl, convenience is key. This year, instead of a big party with tons of food and tons of people to feed, it was small. Hubby, Kiddo and I. So I was able to relax, to play around with the menu a little, add a little. One of the things I wanted to try were bite-size tacos. So glad we did. I really think these explosions of flavor might just make the Cinco de Mayo appetizer cut. But that’s later – right now I’m thinking our next family game night. Yeah, tiny tacos would be fun!
Two-Bite Tacos with Chipotle Sour Cream
Chipotle Sour Cream
1/2 Cup Sour Cream
1 teaspoons Chipotle Seasoning or to taste
1/8 teaspoon Jalapeño Pepper Sauce or to taste
In a small bowl, mix together the sour cream, seasoning and sauce. Taste and adjust as needed.
Refrigerate until ready to use.
Seasoned Taco Filling
1 tablespoon Dried Onion Flakes
1/2 cup Hot Tap Water
1 lb Ground Beef
1/4 cup Flour
1 tablespoons Taco Seasoning
1 tablespoon New Mexican Chili Powder
1 teaspoon Paprika
1 teaspoon Kosher Salt
Mix dried onion with water in a small bowl and let stand for five minutes. Combine ground beef, flour, taco seasoning, chili powder, paprika, and salt. Add onions and water. Mix well. Set aside for 15 minutes for the flavors to come together.
In a cast iron skillet over medium-high heat, cook beef mixture until browned. Stir often while cooking so no large chunks form; it should be more like a paste. Remove from heat and keep warm.
24 Mini Corn Tortillas
1/2 cup Nacho Cheese Sauce
Note: You want to have 24 mini shells. You will need 12 regular size taco shells or 24 street taco shells. Any left-over meat can be used to make regular size tacos or burritos or added to scrambled eggs.
To create taco bites: Using a 3-inch round cookie cutter, cut small circles from each tortillas. Spray the tiny tortillas with cooking spray on both sides. Warm the shells on a griddle just until pliable. Lay out a large sheet of foil on a cutting board. Line up the tortillas and begin to assemble.
Spread nacho cheese on each tortilla round. Spoon a small amount of filling down center, fold over and press lightly to seal. Repeat until all the tortilla shells are filled.
Lightly coat a skillet with just a little oil. Heat over medium heat. Working in small batches so as to not over-crowd skillet, fry tacos until shell is lightly brown and crisp, about 2 minutes per side. (If shell opens, press lightly with spatula to help keep the folded shape). Carefully turn the tacos and continue to fry.
Remove from skillet, drain on paper towels to soak up any grease. Arrange the bite-size tacos on serving platter and keep warm until ready to serve.
When ready, serve with chipotle sour cream. Tacos can be dolloped with a little of the sour cream or dipped, however you like.