Since I am (partly) French, is that OK for me to “celebrate” Cinco de Mayo? Or at least make a post about it? Because I had been feeling like making a Mexican lunch for a while, and with Cinco de Mayo just around the corner … well, I figured it would be a great moment to do that.
I’m not going to lie, my knowledge of Mexican cuisine is limited to the classics. While I did go to Texas a loooooong time ago (1992) and I did have Mexican food there at some point, I admit I don’t remember much beside the sopapillas – which I loved.
For a while after we came back, Mama did occasionally make tacos at home, but it has been a while since we’d had any.
Now, why did I choose to make them into mini cups? Well, they do say the best things come in small packages, right? OK, fine, that’s not the reason at all! I did that because, in reality, I thought mini taco cups are so cute! Plus, I didn’t find any taco shells at the supermarket.
But I feel like a cooking rockstar now that I managed to pull these off. They’re not that big of a deal to make, but I’m a sore loser, especially in the kitchen, and I would have hated messing these up.
Note: you’ll actually have enough meat for 16 mini tacos cups, so if you have a 16-muffin tin, you should definitely make more!
- 12 20cm / 8in. tortillas, flour or (sweet) corn
- 1 tbsp olive oil
- 1 onion, finely chopped
- 500g / 1lb lean minced beef (I used 95% lean)
- 1 medium tomato, finely diced
- 250ml / 1 cup low sodium beef broth
- Shredded strong cheddar
For the taco seasoning:
- ¼ tsp chili powder or Cayenne pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cumin powder
- ½ tsp smoked paprika
- ¼ to ½ tsp dried oregano
- Taco toppings: finely diced tomato, shredded lettuce, chopped avocado, sour cream, chopped coriander/cilantro, chopped olives, freshly squeezed lime juice, etc…
Put a frying pan on medium heat. Heat the oil, then add the onion and sweat for about 10 minutes, until soft and translucent. Add the beef and allow to brown, stirring occasionally to break it down. Add the taco seasoning and stir. Add the stock and simmer over medium heat for about an hour to let the beef break down. Once the beef is cooked, stir in the chopped tomato.
Preheat the oven to 190°C / 375°F.
Lightly grease a 12-muffin tin.
Using a cookie-cutter, or bowl to help, cut 13cm / 5in. circles into the tortillas. Microwave the tortilla circles for about 10-15 seconds, until soft and pliable. Lightly press one tortilla in each muffin tin, making sure the bottom and corners are fit snuggly the tin.
Press a spoonful of meat into each tortilla cup. Top with cheese.
Bake for 10-12 minutes until the edges of the cups are lightly golden and the cheese is hot and bubbly.
Carefully remove the cups from the muffin tin and serve with any taco toppings of your choice.