Tiny Tacos

Tiny Tacos

Tiny Tacos Recipe

Tiny Tacos are so delicious you can make these tacos tiny in a few minutes. And these Easy "Tiny tacos" is a simple, easy-to-make cake - just "a few ingredients" - but the results are spectacular! 

This 'tiny tacos' recipe was inspired by a fast-food commercial. I loved the idea of these Tiny tacos and wanted to figure out how to do them better, Then at home. You can serve it in a taco salad presentation (on top of shredded lettuce with avocado, cilantro,  salsa, onion, sour cream, and then lime wedges) or as appetizers.

How To Make Tiny tacos Recipe

To make this Tiny tacos recipe you'll need the following ingredients:

Ingredients Tiny tacos

For the Taco Beef:

• 1 tablespoon of olive oil
• ⅓ cup of finely diced onion
• 1 pound of ground beef
• 1 teaspoon of the kosher salt, or to taste
• 1 tablespoon of chilli powder
• 1 teaspoon of ground cumin
• ½ teaspoon of ground dried chipotle pepper
• ¼ teaspoon of garlic powder
• ½ teaspoon of freshly ground black pepper
• ⅛ teaspoon of dried oregano
• 2 pinches of the cayenne pepper
• 2 teaspoons of the tomato paste
• ½ cup of water
• 2 tablespoons of minced jalapeno peppers

For the Tiny Tacos:

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

Instructions for Tiny tacos

First, add onion, oil, and then ground beef to a cast-iron skillet set over medium-high heat. 

And add salt, cumin, chilli powder, garlic powder, chipotle, black pepper, oregano, and then cayenne. And break the beef apart with a spatula to mix in spices; cook until browned then crumbled into very small pieces, 6 to 8 minutes.

After that, you stir in tomato paste then water and return to a simmer. And reduce heat to medium-low then cook until most of the liquid has reduced, 14 to 19 minutes. And stir in jalapeno peppers then cook for one minute. And turn off the heat, and taste, then adjust the seasoning.

After this, you preheat the oven to 349 degrees F (174 degrees C).

Then stack up 2 or 3 corn tortillas at a time then use a 2-inch round pastry cutter to cut 4 small circles out of each stack, and make 60 total. Then place circles in a single layer, 1/2 inch apart, on sheet pans.

Then mix Monterey Jack and Cheddar cheeses together. And top each tortilla circle with cheese, using the pastry cutter to keep it from spilling onto the pan. 

And repeat with the remaining tortillas and then cheese. And top each with about one teaspoon of taco beef then another teaspoon of cheese.

Then bake in the preheated oven until cheese melts, about three minutes.

And remove it from the oven. And carefully fold each tortilla in half, and be careful not to press out the filling. Then allow to cool for a few minutes, and chill in the refrigerator until firm, about 20 minutes.

After these steps, you heat vegetable oil in a nonstick skillet over medium-high heat. and Working in batches then adding more oil as necessary, pan-fry tacos until crispy then heated through then the edges are a bit caramelized, about three minutes per side. Then transfer to a paper towel-lined plate to drain. Enjoy!

You may also love Healthy Taco Stuffed Tomatoes Recipe.

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