Am I a giant?


My husband, Jason, accuses me of telling dad jokes. And rightly so. I can be heavily relied upon for Dad jokes at the drop of a proverbial hat. However, Jason has his own stable of reliable quips including, any time he is holding anything that is miniaturized from a children’s toy to a drinking glass, “is this small or am I a giant?”

Which brings us to one of my favorite small bites, the miniature taco. Created by cutting small rounds out of tortillas using a biscuit cutter, these two-bite tacos can be filled with just about anything you’d put in a large taco. Because they are only a bite or two I usually pack them with bold flavors that might get a bit old eating an entire taco but are delightful when providing a little pop in your mouth.

Like Jason, and his reliable dad jokes, they are charming. And the perfect entree for you too to ask the guest standing next to you, “are these small, or am I a giant?” Consider the ice broken.

Mini Chicken Tacos with Red Cabbage Slaw

For chicken:

  • 4 bone-in, skin-on chicken thighs
  • 2 tbs olive oil
  • 1 tbs whole cumin seed 01 1 tbs ground
  • 1 tsp ground turmeric
  • 1 tbs Guajillo chile powder
  • 2 cups chicken stock or 1 bottle of light beer like an ale

For slaw:

  • 2 cloves garlic, minced
  • 1/4 cup cider vinegar
  • 1 tbs ground cumin
  • 1 tbs Guajillo chile powder
  • 1 tbs honey
  • 1/2 cup vegetable oil like sunflower or avocado
  • 2 cups shredded red cabbage
  • 1/2 red onion, finely diced
  • 1/2 cup chopped cilantro

For tacos:

  • 10 10″ tortillas – the size you use for burritos
  • 1/2 cup crumbled cotija or feta cheese
  • 1/2 cup finely chopped cilantro

Directions:

  • Prepare chicken: Salt and pepper chicken on both sides. Warm oil in a 3 quart sauté pan over medium-high heat. Add chicken and brown on both sides. Add spices and stock or beer, scraping up any brown bits in the bottom of the pan. Reduce heat to medium-low and cover. Cook for 45 minutes until very tender. Remove chicken and reduce liquid to 1/2 cup. Cool, remove bones and skin and discard. Shred chicken and toss with sauce. Season to taste with salt and pepper.
  • Prepare slaw: Sprinkle garlic with salt and mash into a past by dragging it across your cutting board with the flat edge of a chefs knife. Add to a medium bowl with vinegar, spices and honey. Whisk together and let sit for 20 minutes allowing flavors to blend. While whisking, drizzle oil into vinegar to make a creamy emulsion. Toss with cabbage, onion and cilantro and let rest for 20 minutes for cabbage to soften. You can make the slaw a day ahead.
  • Assemble tacos: Cut tortillas into small rounds using a 3 1/2-4″ biscuit cutter. You’ll get about 5 rounds per tortilla. Warm in a dry pan over medium heat. Fill with about 1 tsp each chicken and slaw. Sprinkle with cheese and cilantro to serve.

Note: Mini taco holders make these so much easier to serve and are inexpensive.

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