And they weren’t! I took several corn tortillas and made smaller tortillas out of them — it’s kind of confusing to explain, so here are some pictures. Basically, I placed a drinking glass on the corn tortilla firmly, and just gently tore away the corn tortilla around the glass, leaving a nice, smaller tortilla.
After that, I made a simple chicken mixture, and I made the tacos. To bake them (and ensure they didn’t lose their taco shape) I put them in an upside down muffin tin. Genius, I know.
About 15 minutes later, they were done…and we were all happy. Jack loved them because they were tiny enough for his little hands, and I loved them…because, well, they were delicious! This is definitely a yummy appetizer, or even lunch idea, that I think everyone can enjoy. You can change the spices to be customize for your taste palate, too. I think it would be fun to do this with shredded beef — just to mix things up!
- 9 corn tortillas, or enough to create 18 small tortillas
- 1 can chicken, 12.5 ounces
- About 1/2 cup Salsa Verde, any variety
- 1/2 cup Mexican blend shredded cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne, optional
- Preheat oven to 400 degrees.
- Using a medium-sized cup, press firmly on one corn tortilla (as close to the edge as possible) and remove the tortilla around the cup, leaving a smaller tortilla (see pictures for tutorial). Repeat until you have 18 small tortillas.
- In a bowl, mash the chicken so it's shredded. Add remaining ingredients and mix well.
- Place tortillas on a paper towel and warm for one minute in the microwave.
- Place about a spoonful of chicken mixture inside the tortilla, and shape into a tortilla.
- Put a muffin tin upside down, and place the taco in between two muffin holders (see picture) to help keep its shape.
- Repeat until all tacos are formed.
- Cook for 10-15 minutes, or until tortillas and chicken start to crisp and are heated throughout.