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Mexican Mini Tacos

5 from 3 votes
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Ingredients
  

Beef filling

  • 1 - 2 tbsps Oil
  • 1 cup finely chopped Onion
  • 2 tbsps finely minced Garlic
  • 1 cup finely chopped Mushroom
  • 2 lbs ground Beef
  • 1 tbsp Cumin powder
  • 1 tbsp fresh cracked Peppercorns
  • 1 tsp Salt or Salt to taste
  • 4 tbsps Chipotles in Adobo sauce
  • 1/4 cup Beef stock or Water
  • 2 tbsps each of diced Red & Green Peppers
  • Salt to taste
  • 1/2 cup chopped Coriander

Mini Tacos shells

  • Flour Tortillas cut in circles

Stuffed Tacos

  • Corn Tortillas
  • 1 - 2 tbsps grated Cheese per Taco
  • 2 - 3 tbsps filling per Taco
  • Chopped Jalapeno peppers
  • Chopped Coriander

Instructions
 

  • Prepare the Beef filling by heating up some oil
  • Add the Onion & Garlic & saute
  • Add The Mushroom
  • Add the Beef followed by the Cumin, Peppercorns & Salt
  • Add the Chipotle sauce
  • Mix everything together and saute
  • Add the Beef stock, cover and cook
  • Add the diced Peppers and Salt to taste
  • Add the Coriander and cool
  • To make just the Taco shells cut circles out of the flour Tortillas and place in the cavities of an upside down cupcake tray
  • To keep these from closing in the oven, place a cannoli tube or something similar in between
  • Bake till crispy and reserve
  • Fill and garnish any way you like
  • For the stuffed Tacos, lay down some Corn Tortillas on a Baking sheet
  • Add some Cheese, then some Beef filling, Jalapeños, Coriander and more Cheese
  • Place in the oven till the Cheese melts, then fold and bake for a few extra minutes and enjoy!