10 Mini Tacos And A Coors Recipe

Cook aromatics

Heat a large skillet over medium-high heat. Add a drizzle of oil (or use a nonstick pan) and add the diced onion. Cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Add the ground beef to the skillet, breaking it up with a spatula. Cook until no longer pink and starting to brown, about 5–7 minutes. Drain excess fat if desired, leaving a tablespoon for flavor.

Season and simmer

Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 minute to toast the spices. Add tomato paste and stir to combine. Pour in the broth, scraping up any brown bits, and reduce heat to medium-low. Simmer uncovered 4–6 minutes until slightly thickened. Stir in lime juice, taste and adjust seasoning.

Warm or lightly crisp the mini tortillas so they’re pliable and a little toasted. Heat a large skillet over medium heat and add the 2 tablespoons vegetable oil. Working in batches, fry each mini tortilla 20–30 seconds per side until warmed and slightly blistered and crisp at the edges, or heat tortillas dry in a cast-iron skillet for 10–15 seconds per side if you prefer not to use oil. Drain on paper towels and keep wrapped in a clean kitchen towel to stay warm.

If you want small hard shells, fold each warmed tortilla over a wooden spoon handle or taco rack and allow to cool to set shape (optional).

Prepare toppings while the meat simmers and tortillas warm: shred the cheese, dice tomatoes and avocado, chop cilantro, slice lime into wedges, and have pickled jalapeños and salsa/hot sauce ready.

Assemble the mini tacos: place about 1 to 1 1/2 tablespoons of the cooked beef into each mini tortilla. Top each with a pinch of shredded cheese, a small spoon of diced tomato, a little shredded lettuce, a few cilantro leaves, and a bit of diced avocado. Add pickled jalapeño if using and a small drizzle of salsa or hot sauce. Squeeze a little lime over each taco just before eating.

Arrange the 10 mini tacos on a platter. Serve immediately with lime wedges on the side and the chilled Coors beer. Recommend enjoying one mini taco per beer sip cycle — or however you prefer.

Leftovers: refrigerate cooked beef in an airtight container for up to 3 days. Tortillas are best rewarmed in a skillet or oven.