Exquisite Petite Tacos

Celebrate the flavors of a fast food icon with these exquisite petite tacos, perfect for a sophisticated taco salad creation or as elegant bite-sized starters at your upcoming soirée.

Ingredients

1	tablespoon olive oil
⅓	cup finely diced onion
1	pound ground beef
1	teaspoon kosher salt, to taste
1	tablespoon chili powder
1	teaspoon ground cumin
½	teaspoon ground dried chipotle pepper
¼	teaspoon garlic powder
½	teaspoon freshly ground black pepper
⅛	teaspoon dried oregano
2	pinches cayenne pepper
2	teaspoons tomato paste
½	cup water
2	tablespoons jalapeno peppers, minced
15	6-inch corn tortillas
1	cup grated Monterey Jack cheese
1	cup shredded sharp Cheddar cheese
1	tablespoon vegetable oil, as needed

Instructions

• For Taco Preparation

  1. Heat olive oil in a cast iron skillet over medium-high heat. Add finely diced onion and ground beef. Season with kosher salt, chili powder, ground cumin, dried chipotle pepper, garlic powder, freshly ground black pepper, dried oregano, and a touch of cayenne. Break the beef into small pieces with a spatula, ensuring even coating with the spices. Cook until browned, approximately 5 to 7 minutes.
  2. Stir in tomato paste and water, bringing the mixture to a gentle simmer. Lower the heat to medium-low and cook until most of the liquid is reduced, about 15 to 20 minutes. Add minced jalapeno peppers and cook for an additional minute. Adjust seasoning as needed.
  3. Preheat the oven to 350°F (175°C).
  4. Stack 2 or 3 corn tortillas and use a 2-inch round pastry cutter to create 4 small circles from each stack, totaling 60 circles. Arrange the circles in a single layer on sheet pans, spaced 1/2 inch apart.
  5. Combine Monterey Jack and sharp Cheddar cheeses. Sprinkle each tortilla circle with cheese, using the pastry cutter to contain it. Repeat with the remaining tortillas and cheese. Top each with approximately 1 teaspoon of seasoned taco beef and another teaspoon of cheese.
  6. Bake the tacos in the preheated oven until the cheese is melted, around 3 minutes.
  7. Remove from the oven. Fold each tortilla carefully in half, ensuring the filling remains intact. Cool briefly, then refrigerate until firm, about 20 minutes.
  8. In a nonstick skillet, heat vegetable oil over medium-high heat. Pan-fry the tacos in batches until crispy, heated through, and slightly caramelized on the edges, approximately 2 minutes per side. Drain on a paper towel-lined plate.

Aug 16, 2024