One Bite Tacos with Chicken Barbacoa

One bite tacos with chicken barbacoa

Ingredients

1 tsp olive oil

1 pkg EPICURE Chicken Barbacoa

1 tbsp tomato paste

1/4 tsp Epicure SPG

5–6 small (6") or 3–4 large (10")tortillas

1 Red Bell Pepper chopped

SALAD

Romaine lettuce

1/2 red onion

2 tbsp Epicure Balsamic Vinaigrette dressing mix

3/4 c olive oil

1/4 c balsamic vinegar

DIRECTIONS

Set Sauté Pan on medium high heat with olive oil, add pepper. Sautee for couple minutes and add chicken. Brake clumps of meat with Meat Separator while cooking. Add tomato paste. Let it cook for another 7-10 minutes.

Prepare One Bite Tacos shells.

Preheat oven to 350° F.  Using a 3" cookie cutter, cut tortillas into 24 rounds. Save the scraps and toast them for a crispy garnish for salads or soups. Make 2 or 3 cuts, 1/2 inch deep from the perimeter to the center, so your mini tacos will fit and fold better into a Muffin Maker.

Bake 8 min, or until golden brown and toasty. Turn onto Cooling Rack. If making ahead, store in an air-tight container at room temperature up to 5 days. If shells soften, re-crisp in 350° F oven. To serve, spoon warm chicken barbacoa into taco shells so they are half full (1 1⁄2–2 tsp each) and add toppings, if desired. Prepare salad.

Rinse and chop lettuce. Place in medium sized bowl. Slice onion using 4 in 1 Mandoline, add to lettuce. Combine all ingredients of the dressing mix, shake well, add to salad, toss and serve with one bite tacos. Enjoy!

Fire-roasted onions are included in the Chicken Barbacoa blend, along with 14 other ingredients. It's definitely worth cooking with! You won't regret it.