Basics of Mini Tacos
Mini tacos are a delicious, bite-sized version of traditional tacos, perfect for parties or a quick snack.
You’ll find tips for choosing the best tortillas, preparing the perfect taco meat, and creating just the right shape for mini taco shells.
Choosing the Right Tortillas
Choosing tortillas is a key step in making mini tacos. Flour tortillas and corn tortillas are popular options.
Both have a different taste and texture, so try both to see which you prefer.
Use a 3-inch biscuit cutter or cookie cutter to cut out perfect circles from larger tortillas.
For corn tortillas, it helps to warm them in a damp towel, making them easier to cut and mold.
To make sure they’re crispy, brush both sides with oil before baking.
Place them on a parchment-lined baking sheet if you want to bake them, or fry them briefly in oil for more crispiness.
Preparing the Taco Meat
For the meat, you can use ground beef or ground chicken.
Start by cooking the meat in a skillet over medium-high heat, making sure to break it up into small pieces.
This process generally takes about 5 to 7 minutes until the meat is browned and cooked through.
Season it with taco seasoning.
Want to make your own? Mix cumin, chili powder, garlic powder, and onion powder.
You might also add a bit of tomato sauce and let it absorb into the meat, enhancing the flavors.
This mixture ensures your mini tacos pack a punch of taste in every bite.
Molding Mini Taco Shells
Shaping mini taco shells is easy with a muffin tin.
Lay the prepared tortillas gently into the spaces between the muffin cups to form a U-shape.
Bake in a preheated oven until they are golden and crisp, usually around 10 minutes.
If you prefer frying, fold each tortilla over a spoon handle and fry it until it hardens into shape.
Once the shells are ready, fill them with the seasoned meat and top with shredded cheese for a simple, tasty mini taco that everyone will love.