---Que Mas:EXCLUSIVE: How to make tiny tacos for your next fiesta (RECIPE)---
EXCLUSIVE: How to make tiny tacos for your next fiesta (RECIPE)
I'm a big fan of throwing fiestas for my family and friends, so when I saw the new book Tiny Food Party!: Bite-Size Recipes for Miniature Meals I could NOT have been more excited. I love tapas-style parties and there's just nothing better than tiny food to wow everyone. And I was definitely WOWED by the recipes in this cookbook, which includes snack-size beef empanadas, pint-size jalapeño cheddar corn sticks, itty-bitty candied bacon churros, teeny sweet corn ice cream tacos (and more!), plus the tiny fried tacos with the recipe I share, below.
The authors, who were inspired by the "really fun and exciting" concept of tiny food, provided a menu filled with a ton of Latin classics in the style of tapas, along with some favorites from other cuisines (like dim sum and other hors d'oeuvres) with the idea of "taking existing dishes and shrinking them down into one- or two-bite finger foods to make for get-togethers." I know one thing: I'm going to enjoy these at my next fiesta!
Tiny Fried Tacos Makes 24
These crunchy little tacos are easy to make and packed with flavor. Stuffed with a yummy shredded chicken filling or other favorites, they don't require silverware or a ton of napkins like regular-size tacos so often do. They're sure to be a hit at your next game-day get-together or poker night.
Ingredients: 2 quarts vegetable oil, for frying 1/2 store-bought cooked rotisserie chicken Juice of 1 lime 1 tablespoon ancho chili powder 2 teaspoons smoked paprika 1 teaspoon ground cumin Salt and pepper, to taste 24 (3-inch) yellow corn tortillas*
Toppings: 1/4 cup crema Mexicana or sour cream 1/2 cup shredded iceberg lettuce 1/4 cup crumbled cotija cheese,** or feta Hot sauce, to taste
Directions: 1. In a large pot, preheat oil to 375°F.
2. Remove skin and bones from the chicken and shred meat into a medium bowl. Add lime juice, chili powder, paprika, cumin, and salt and pepper and toss to combine. Place a big pinch of chicken mixture in the center of each tortilla.
3. Using tongs gently fold each tortilla around filling and hold under the oil for a minute before releasing; let it fry for an additional 3 to 5 minutes, or until crisp and golden brown. Fry tacos a few at a time to avoid overcrowding. Drain on paper towels and season with salt to taste.
4. Gently hold each taco open and add toppings as desired.
Notes: * If tiny tortillas are difficult to find, use a 3-inch circle cutter to cut mini tortillas out of larger ones. ** This firm, aged Mexican cheese can be grated or crumbled like Parmesan. It softens but doesn't melt when heated, making it an excellent garnish
Recipe courtesy of Tiny Food Party!: Bite-Size Recipes for Miniature Meals by Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.
Image via Amazon