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Mini Tacos Recipe

Name: Hammer's | Bar & Restaurants MINI TACOS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cups ground beef (80/20) or ground turkey; 0.5 cups yellow onion, finely diced; 1 tsp garlic, minced; 1 tbs tomato paste; 0.5 cups water; 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1 tsp vegetable oil; 12 each mini corn or flour tortillas (3-inch) or small tostada rounds; 1 cups shredded cheddar or Mexican blend cheese; 2 tbsp green onion, thinly sliced; 2 tbsp fresh cilantro, chopped; 2 each lime wedges; 1 cups ripe roma or vine tomatoes, finely diced; 2 tbsp red onion, finely diced; 0.5 each jalapeño, seeded and minced; 2 tbsp fresh cilantro, chopped; 1 tbs fresh lime juice; 0.25 tsp kosher salt; 0.125 tsp black pepper

Inspired by Hammer's | Bar & Restaurant

Time35m

Serves4

Side of salsa

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Ingredients

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Taco Filling

1 cups ground beef (80/20) or ground turkey

1/2 cups yellow onion, finely diced

1 tsp Garlic, minced

1 tbs tomato paste

1/2 cups water

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp kosher salt

1/4 tsp black pepper

1 tsp Tuscany sunflower oil

Mini Tortillas & Assembly

12 each mini corn or flour tortillas (3-inch) or small tostada rounds

1 cups shredded cheddar or Mexican blend cheese

2 tbsp green onion, thinly sliced

2 tbsp Fresh cilantro, chopped

2 each Lime wedges

Side Salsa (Fresh)

1 cups ripe roma or vine tomatoes, finely diced

2 tbsp red onion, finely diced

1/2 each jalapeño, seeded and minced

2 tbsp Fresh cilantro, chopped

1 tbs Fresh lime juice

1/4 tsp kosher salt

1/8 tsp black pepper

Method

Taco Filling

Prep

Gather and measure all ingredients. Finely dice onion and mince garlic. If using beef, have it loosely packed in a measuring cup so you get about 1 cup cooked.

Heat a medium skillet over medium-high heat and add 1 tsp vegetable oil. When shimmering, add the diced onion and sauté 2–3 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Add ground beef or turkey to the skillet. Break it up with a spoon and cook until browned, about 5–7 minutes, stirring occasionally so it cooks evenly.

Once browned, stir in 1 tbsp tomato paste, 1/2 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook 1 minute to bloom the spices.

Pour in 1/2 cup water, reduce heat to medium-low, and simmer 3–4 minutes until the mixture is saucy but not soupy. Taste and adjust seasoning if needed. Remove from heat and keep warm.

Side Salsa (Fresh)

While the meat cooks, combine 1 cup diced tomatoes, 2 tbsp diced red onion, 1/2 minced jalapeño (more if you like heat), and 2 tbsp chopped cilantro in a small bowl.

Add 1 tbsp fresh lime juice, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Stir gently to combine and let rest at room temperature for 10–15 minutes to allow flavors to marry. Taste and adjust lime or salt as desired.

Mini Tortillas & Assembly

Preheat oven to 375°F (190°C). Arrange 12 mini tortillas in a single layer on a baking sheet. If using flour tortillas and you want them slightly crisp, brush both sides very lightly with oil.

Divide the warm taco filling evenly among the 12 mini tortillas (about 1 to 1 1/2 tablespoons each). Top each with a pinch of shredded cheese (about 1 tablespoon per taco).

Bake in the preheated oven 5–7 minutes until cheese is melted and tortillas are warmed through and edges just begin to crisp. Alternatively, broil on high 1–2 minutes — watch carefully to avoid burning.

Remove from oven and garnish each mini taco with sliced green onion and chopped cilantro. Serve immediately with lime wedges and the side salsa for dipping or spooning over tacos.