Teeny Tiny Tacos Recipes

Steps:

• Salsa: Combine the tomato, onion, jalapeno, and cilantro in a bowl. Mix well and season with salt and pepper, to taste. Set aside.
• Preheat the oven to 350 degrees F. Brush the chicken breast with olive oil and sprinkle generously with salt and pepper, to taste. Put the chicken on a small sheet pan and roast until fully cooked through, about 25 minutes. Remove the chicken from the oven and allow it to cool before shredding.
• In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla. Roll up each tortilla like a cigar and secure them with a toothpick. Fry the tacos until golden brown on all sides, turning once, about 4 minutes total. Remove the toothpicks and cut each taco in half.
• To serve: Top with shredded lettuce and freshly made salsa. Drizzle with Mexican crema and sprinkle with crumbled queso fresco.

Steps:

• Add oil, onion, and ground beef to a cast iron skillet set over medium-high heat. Add salt, chili powder, cumin, chipotle, garlic powder, black pepper, oregano, and cayenne. Break beef apart with a spatula to mix in spices; cook until browned and crumbled into very small pieces, 5 to 7 minutes.
• Stir in tomato paste and water and return to a simmer. Reduce heat to medium-low and cook until most of the liquid has reduced, 15 to 20 minutes. Stir in jalapeno peppers and cook for 1 minute. Turn off the heat, taste, and adjust seasoning.
• Preheat the oven to 350 degrees F (175 degrees C).
• Stack up 2 or 3 corn tortillas at a time and use a 2-inch round pastry cutter to cut 4 small circles out of each stack, making 60 total. Place circles in a single layer, 1/2 inch apart, on sheet pans.
• Mix Monterey Jack and Cheddar cheeses together. Top each tortilla circle with cheese, using the pastry cutter to keep it from spilling onto the pan. Repeat with remaining tortillas and cheese. Top each with about 1 teaspoon taco beef and another teaspoon cheese.
• Bake in the preheated oven until cheese melts, about 3 minutes.
• Remove from the oven. Carefully fold each tortilla in half, being careful not to press out the filling. Allow to cool for a few minutes, then chill in the refrigerator until firm, about 20 minutes.
• Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, pan-fry tacos until crispy and heated through and the edges are a bit caramelized, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.

Steps:

• Arrange the Scoops side by side on a plate.
• Mix the lettuce, tomatoes, and cheese in a medium bowl until well combined. Divide evenly among the Scoops (about 1 1/2 teaspoons per Scoop).
• Stir 2 teaspoons water into the taco seasoning in a small bowl until it has no lumps. Set aside.
• Preheat a small nonstick skillet over medium-high heat. Put in the beef. Use a wooden spoon to coarsely crumble the meat as it cooks. When the beef is no longer pink, after 1 to 2 minutes, stir in the seasoning mixture. When no liquid remains, after about 1 minute, remove from the heat. Divide the meat evenly among the Scoops, atop the lettuce mixture (about 1 teaspoon each). Dollop the top of each with taco sauce. Serve immediately.

Steps:

• Lay the chips on a plate or serving platter.
• Spoon a small amount of refried beans on each chip.
• Spoon on dabs of guacamole & salsa.
• Sprinkle on some cheese.
• Eat open-faced or add chips on top to make ''sandwiches''.