Tiny Tacos

Name: Tiny Tacos
Prep time: 20 min
Cook time: 55 min
Total time: 100 min
Ingredients: 1 tablespoon olive oil; 0.33333334326744 cup finely diced onion; 1 pound ground beef; 1 teaspoon kosher salt, or to taste; 1 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon ground dried chipotle pepper; 0.25 teaspoon garlic powder; 0.5 teaspoon freshly ground black pepper; 0.125 teaspoon dried oregano; 2 pinches cayenne pepper; 2 teaspoons tomato paste; 0.5 cup water; 2 tablespoons minced jalapeno peppers; 15 (6 inch) corn tortillas; 1 cup grated Monterey Jack cheese; 1 cup shredded sharp Cheddar cheese; 1 tablespoon vegetable oil, or as needed

Cook Time: 55 minutes

If you think regular tacos are fun to eat, just wait until you try these delicious and adorable tiny tacos. They might be about the same size as the ones at a certain fast food chain, but that's where the similarities end: These are filled with cheese and taco beef, not some gray-brown mystery meat. Also, these tacos are fried crisp in a pan (and not packed into a to steam and get soggy in a "cheese" sauce). There are other differences as well, but those first two should be enough.

There is just something about eating miniaturized food that brings a certain type of joy. I joked about people wanting to feel like a giant in the video, but maybe there's actually something to that. Or maybe it's just that tiny food is so darn cute. Whatever it is, people really do seem to enjoy these kinds of things.

The only downside? They're generally harder to make than the full-sized versions. I'm not going to say these are just as easy as regular tacos, since they are not but with this method, they don't take that much extra time and effort. Plus, the results are well worth it. Just be sure to add a pinch of cheese on top of your beef before the oven and folding step, so they stick together easier than mine did. So, no matter what taco meat you decide to use, I really hope you give these a try soon. Enjoy!

Ingredients

For the Taco Beef:

1 tablespoon olive oil
cup finely diced onion
1 pound ground beef
1 teaspoon kosher salt, or to taste
1 tablespoon chili powder
1 teaspoon ground cumin
teaspoon ground dried chipotle pepper
teaspoon garlic powder
teaspoon freshly ground black pepper
1 teaspoon dried oregano
2 pinches cayenne pepper
2 teaspoons tomato paste
cup water
2 tablespoons minced jalapeno peppers

For the Tiny Tacos:

15 (6 inch) corn tortillas
1 cup grated Monterey Jack cheese
1 cup shredded sharp Cheddar cheese
1 tablespoon vegetable oil, or as needed

Directions

Step 1: Add olive oil, diced onion, and ground beef to a cast iron skillet set over medium-high heat. Sprinkle with salt, chili powder, cumin, chipotle pepper, garlic powder, black pepper, oregano, and cayenne. Use a spatula to break up the beef as it cooks, ensuring the spices are evenly distributed. Continue cooking until the beef is browned and crumbled into small pieces, about 5 to 7 minutes.

Step 2: Stir in tomato paste and water. Bring the mixture to a simmer, then reduce the heat to medium-low. Let it cook until most of the liquid has evaporated, about 15 to 20 minutes. Stir in the minced jalapenos and cook for another minute. Turn off the heat and taste the mixture, adjusting the seasoning as needed.

Step 3: Preheat the oven to 350F (175C). Stack two or three corn tortillas and use a 2-inch round pastry cutter to cut out 4 small circles from each stack, making a total of 60 circles. Arrange the circles in a single layer, spaced about inch apart, on a baking sheet.

Step 4: Combine the Monterey Jack and Cheddar cheeses in a bowl. Place a small amount of cheese on each tortilla circle, using the pastry cutter to prevent spillage onto the baking sheet. Repeat with the remaining tortillas and cheese. Then, top each with about 1 teaspoon of taco beef and another teaspoon of cheese.

Step 5: Bake the tortilla circles in the preheated oven until the cheese has melted, about 3 minutes. Remove from the oven and carefully fold each taco in half, making sure not to squeeze out the filling. Allow them to cool for a few minutes, then refrigerate until firm, about 20 minutes.

Step 6: Heat vegetable oil in a nonstick skillet over medium-high heat. In batches, fry the tacos in the oil until crispy and heated through, with the edges slightly caramelized, about 2 minutes per side. Transfer the tacos to a paper towel-lined plate to drain any excess oil.

Chef's Notes

Feel free to use any taco filling you like in place of ground beef, just chop it up really small. The leftover tortilla scraps can be repurposed into chilaquiles for a delicious breakfast option.

Nutrition Facts (per serving)

Calories: 300
Fat: 18g
Carbs: 19g
Protein: 16g
Cholesterol: 50mg
Sodium: 193mg
Dietary Fiber: 3g
Calcium: 208mg
Iron: 2mg
Potassium: 231mg

Tiny Tacos

Chef John Mitzewich

Recipe Overview: Tiny tacos, inspired by a popular fast food commercial, are a delightful twist on the classic taco. Unlike their larger counterparts, these bite-sized tacos are crispy, cheesy, and filled with a delicious ground beef mixture, making them perfect for appetizers or taco salad presentations. Let's explore the history, regional variations, and interesting facts about these adorable miniatures.

History and Origin of Tiny Tacos

The taco, a quintessential part of Mexican cuisine, has been around for centuries. While the exact origin of the taco is debated, it is believed to have been invented by indigenous peoples of Mexico, with the first taco-like dishes dating back to the Aztec era. The concept of "tiny tacos" likely emerged as a playful, modern variation, popularized by fast food chains and social media trends. These mini tacos quickly gained fame due to their cute appearance and ease of consumption, making them an ideal choice for parties and gatherings.

Regional Features of Tiny Tacos

Although the taco itself is a staple across all of Mexico, tiny tacos have regional variations based on local ingredients and preparation methods. For instance, in northern Mexico, tacos might be filled with grilled meats such as carne asada, while southern regions may favor chicken or pork. The tiny taco recipe here incorporates ground beef, seasoned with traditional spices like chili powder and cumin, and topped with Monterey Jack and Cheddar cheeses. In some areas, tiny tacos are served with unique toppings such as guacamole, salsa, or even a drizzle of crema, making them a versatile dish that can be adapted to different regional tastes.

Differences from Similar Dishes

While tiny tacos are similar to regular tacos, their size and preparation method set them apart. Unlike the traditional taco, which is typically a larger tortilla filled with a variety of toppings, tiny tacos are bite-sized and often baked before being pan-fried for extra crispiness. This gives them a more delicate, crunchy texture that makes them stand out from regular tacos, which are usually soft or slightly crisp from direct frying. Additionally, these tiny versions often feature a higher cheese-to-filling ratio, enhancing the cheesy goodness in every bite.

Where Are Tiny Tacos Served?

Tiny tacos are perfect for parties, cocktail gatherings, or any occasion that calls for bite-sized appetizers. They are often served at taco bars, where guests can create their own tacos, or as part of a larger Mexican-themed spread. Theyre also a fun addition to buffet-style meals and can be enjoyed at casual gatherings like game nights or family dinners. Due to their small size and crispy texture, they are especially popular in restaurants that serve tapas-style dishes or snack foods.

Interesting Facts about Tiny Tacos

The appeal of tiny tacos often lies in their cuteness and the satisfaction of eating small, manageable portions.
Miniaturized food trends like tiny tacos have become popular due to the fun factor they offer, often featured in viral social media posts.
In some regions, tiny tacos are known as "taco bites" or "miniature tacos," and they can be made with a variety of fillings, from ground beef to shrimp or even vegetarian options like beans and cheese.
Because they are smaller than regular tacos, tiny tacos allow for more creative fillings and flavor combinations, providing endless possibilities for customization.

Conclusion

Tiny tacos combine the rich flavors of traditional Mexican cuisine with the charm of miniaturized food. Whether you're hosting a party, craving a snack, or looking for a fun twist on a classic dish, these tiny delights are sure to impress. Their history, regional adaptations, and unique preparation methods make them an exciting option for anyone seeking to enjoy tacos in a new, fun way!

AI Audio version of the recipe is available!

You can listen to this recipe in AI audio format. Simply click the play button below to listen to the content in a format that suits you best. It’s a great way to absorb information on the go!

FAQ about Tiny Tacos

After frying, allow the tiny tacos to cool completely. Store them in an airtight container in the refrigerator for up to 2 days. For longer storage, you can freeze them for up to 1 month. To reheat, bake them in a preheated oven at 350°F (175°C) for 10 minutes or until heated through.

Yes! You can use any filling you prefer. For example, ground turkey, chicken, or even vegetarian fillings like black beans or sautéed vegetables work well. Just be sure to chop the ingredients finely so they fit well inside the tiny tortillas.

To prevent the tiny tacos from falling apart, make sure to chill them in the refrigerator for at least 20 minutes before frying. This helps the cheese and filling set together. Additionally, be gentle when folding and frying the tacos to avoid pressing the filling out.

Yes, you can prepare the taco filling in advance. Cook the beef with spices and store it in an airtight container in the refrigerator for up to 3 days. Reheat it before using it to assemble the tacos.

The leftover scraps from cutting the tortillas can be used to make chilaquiles. Simply fry them and top them with your favorite sauce, cheese, and seasonings for a tasty dish!

While the recipe calls for frying the tacos to get them crispy, you can bake them as a healthier alternative. Arrange the filled tacos on a baking sheet and bake at 375°F (190°C) for 10-12 minutes or until crispy.

Yes, you can use flour tortillas if you prefer. However, keep in mind that the texture and flavor will differ slightly. Flour tortillas tend to become crispy faster, so be careful when frying to avoid burning them.

Yes, you can prepare the tacos the day before. Assemble and fry the tacos, then store them in an airtight container in the refrigerator. Reheat them in the oven for 10 minutes before serving to ensure they stay crispy.

Comments

Brenda Wright

12/09/2022 07:07:22 AM

I had an amazing experience with this recipe! I had to make a substitution using flour tortillas instead of the recommended ones, but it turned out great. I fried them carefully until they crisped up nicely. I used the tortillas in a taco salad inspired by a local restaurant. For the dressing, I mixed together 6oz sour cream, 1/4 cup mayo, roughly 1/4 cup of Mexican-style tomatoes with jalapeños, 1 tablespoon lime juice, 2 cloves of garlic, and a blend of cumin, cilantro, chili powder, cayenne pepper, smoked paprika, garlic powder, salt, and pepper. The final result was absolutely delicious!

Cook Time: 10 minutes