These taco bites pack the punch of a full size taco but in mini form. Perfect game day (or any day) appetizer situation!
I’m going to keep this short, bruh. Wait; did I just call you bruh? It’s almost game day, flow with it. The Superbowl is this Sunday. I have no idea who is playing. I never do, unless it’s the Giants. And that is only because my Facebook feed is bombarded by those who bleed Blue through football season. Otherwise I’m completely clueless.
I heard some talk about under inflated footballs. There’s a whole controversy surrounding these balls. But we’re not here to talk about balls. This is a controversy and ball free zone.
Oh, can someone give me a refresher on the whole “First Down” thing? I forget EVERY year.
OK – I’ve gathered you all here to talk about the most important part of Superbowl Sunday. The food. The food people! Endless mountains of food. Allow me to do my part and let’s talk about these mini taco bites.
I took my favorite old reliable taco recipe and went all “Honey I Shrunk the Tacos” on it. Yes, I made them mini. It’s not that hard, and this recipe makes about 50 of these itty bitty taco bites. Want to know how to make ‘em?
Flow with me, boo.
First, I cut circles in store-bought flour tortillas and made little taco cups by baking them for 6 minutes in mini muffin tins. They’re the cutest thing, let me tell you.
I cooked some ground turkey seasoned with my special sofrito blend and finished it with a store-bought taco sauce. I urge you to go the sofrito route when cooking your ground turkey and don’t skip that taco sauce – It’s a flavor maker. If you don’t have time to make sofrito, cook your turkey meat any old way you want. Just don’t skip the taco sauce, yo.
Once the meat is cooked, you scoop it into these cute mini taco shells and add as many toppings as you want. This is a one bite situation, so no matter how high you pile it, it will fit in your mouth.
Trust me. I’ve tested this situation many a time. These taco bites are easy to make and packed with flavor; feel free to double this situation if you’re expecting big eaters. They’re sure to disappear in minutes.
For the mini taco shells
- 8, softened for about 10 seconds in the microwave large flour tortilla
- Cooking spray
- mini muffin tin
- 3 inch cookie cutter
For the taco meat
- 2 tablespoons olive oil
- 2 1/2 lbs ground turkey or beef
- 3-4 tablespoons of sofrito
- or adobo to taste Salt and pepper
- 2 cups water
- 2, 8 ounce jars I use mild Ortega taco sauce
- 5 ounces water
- Sour cream
- Finely chopped lettuce
- Cheddar or Monterrey Jack cheese or a combination
- Diced tomatoes
- Diced jalapeños
- Make the mini taco cups:
- Preheat the oven to 350 degrees Fahrenheit and spray 2 mini muffin tins with cooking spray. Set aside. Stack 3-4 tortillas on top of each other and with a cookie cutter cut circles in the tortillas. Repeat until you have about 50 mini circles. Place the cut tortilla circles in your prepared muffin tins. Bake for 6-7 minutes until the edges are lightly browned. Remove from the oven and allow to cool for about 3 minutes. Remove from the muffin tins and set in a wire rack to cool completely. While the shells are baking, cook your meat.
- Cook the taco meat:
- In a medium bowl, combine the ground meat, sofrito, salt and pepper (or adobo). Mix until combined. Heat a large skillet over medium/high heat. Add the olive oil and once the olive oil is shimmering but not smoking (about 15 seconds or so); add the ground turkey (or beef to the skillet). Brown the meat for about 3-5 minutes and break any clumps that have formed. Reduce the heat to medium/low, add 2 cups of water and cover. Simmer the meat until the liquid has almost evaporated, about 20-25 minutes. Uncover the meat. The liquid should have almost evaporated. Pour the Ortega taco sauce over the cooked ground turkey, along with 5 ounces of water. Allow the sauce to reduce, uncovered for about 10 minutes. Once the sauce has reduced turn off heat.
- Assemble the mini tacos:
- Using a small cookie cutter, scoop a small amount of ground turkey into the mini taco shells. Add a dollop of sour cream and top as desired with any or all of the aforementioned toppings.
- Makes about 50