Mini Chorizo Tacos
Everything is better mini. An easy and tasty party snack idea for your next game day gathering!
Mini Chorizo Tacos
- Prep Time
20 min
- Cook Time
10 min
- Total Time
30 min
- Servings
30 mini tacos
- Difficulty
Easy
Ingredients
- 30 tortillas (flour or corn) cut with a 3-3 1/2” round cookie cutter
- 1 pound chorizo
- 1 ½ cup shredded Monterey jack cheese
- Lime for garnish (optional)
- Pico de Gallo for garnish (optional)
Instructions
- Preheat oven to 425°F. Prepare a baking sheet with nonstick cooking spray.
- In a medium pan on the stovetop, brown the chorizo for around 5 minutes or until there’s no pink left. Break the meat up into very small pieces while cooking.
- Line the baking sheet with mini tortillas, then add the chorizo and jack cheese to each taco.
- Put the tacos in the oven for 2-3 minutes until the cheese melts. Then, use a spatula to fold the tacos in half and bake for another 3-4 minutes or until the shell is slightly crispy.
- Let the tacos cool for 5 minutes before transferring to a serving dish.
- Garnish with lime juice and serve with Pico de Gallo or your favorite taco toppings for the perfect party snack!
TIPS
- After cutting the tortillas, use the scraps to make strips for salads or soups!
- It is okay to overlap the tortillas on the baking sheet because they will be folded over anyway.
- The jack cheese acts as the glue for the tacos. Add more cheese to make them stick better.
- Flour tortillas tend to stay softer after being baked while corn tortillas get crunchier. I used 15 corn and 15 flour tortillas for this recipe.
- Don’t skip out on the chorizo if you enjoy it. It has more flavor than regular ground beef.
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