Mini Taco Bites: Snack-Sized Corn Cups with Queso Fundido and Pico

How to Make Mini Taco Bites: Snack-Sized Corn Cups with Queso Fundido and Pico

1. 1

   Step 1: Form and crisp the corn cups

   Preheat oven to 375°F (190°C). Using a 3-inch round cutter or a glass, cut tortillas into rounds, lightly brush both sides with vegetable oil, then press each round into a mini muffin tin to form cups. Bake 10–12 minutes until edges are set and cups are golden and crisp; remove and let cool in the tin.

   For this step

   • 24 countMini corn tortillas (about 3-inch rounds)
   • 2 tbspVegetable oil (for brushing)
   
2. 2

   Step 2: Cook the chorizo

   Heat a skillet over medium heat and add the ground chorizo, breaking it up with a spoon. Cook 6–8 minutes until browned and cooked through, then transfer to a paper towel-lined bowl to drain excess oil.

   For this step

   • 8 ozFresh Mexican chorizo (ground)
   
3. 3

   Step 3: Assemble and melt the queso fundido

   Divide the shredded cheese evenly among the crisp corn cups, scattering a small spoonful of cooked chorizo into each. Place the filled tin under a hot broiler 2–3 inches from the heat and broil 2–3 minutes until cheese is bubbly and just browned — watch closely to avoid burning.

   For this step

   • 2 cupsShredded Oaxaca or Monterey Jack cheese
   
4. 4

   Step 4: Make the pico de gallo

   Combine the diced tomatoes, red onion, cilantro, lime juice, and kosher salt in a bowl. Stir to combine and let sit 5–10 minutes to marry flavors; taste and adjust salt or lime as needed.

   For this step

   • 2 mediumRoma tomatoes, finely diced
   • 1/4 cupRed onion, finely diced
   • 1/4 cupFresh cilantro, chopped
   • 2 tbspFresh lime juice
   • 1/2 tspKosher salt
   
5. 5

   Step 5: Top and finish the mini tacos

   Remove the melted cheese corn cups from the oven and allow them to cool 1–2 minutes. Spoon a small amount of pico onto each cup, drizzle with sour cream or crema, and serve immediately while warm and melty.

   For this step

   • 1/3 cupSour cream or Mexican crema (for drizzle)
   
6. 6

   Step 6: Serve and store tips

   Serve warm as a finger-food appetizer; plan on about 3–5 pieces per person depending on appetite. To keep leftovers crisp, store pico separately and reheat filled cups on a baking sheet at 350°F (175°C) for 5–7 minutes; assembled cups will soften if refrigerated.
   

1. Preheat oven to 375°F (190°C). Using a 3-inch round cutter or a glass, cut tortillas into rounds, lightly brush both sides with vegetable oil, then press each round into a mini muffin tin to form cups. Bake 10–12 minutes until edges are set and cups are golden and crisp; remove and let cool in the tin.
2. Heat a skillet over medium heat and add the ground chorizo, breaking it up with a spoon. Cook 6–8 minutes until browned and cooked through, then transfer to a paper towel-lined bowl to drain excess oil.
3. Divide the shredded cheese evenly among the crisp corn cups, scattering a small spoonful of cooked chorizo into each. Place the filled tin under a hot broiler 2–3 inches from the heat and broil 2–3 minutes until cheese is bubbly and just browned — watch closely to avoid burning.
4. Combine the diced tomatoes, red onion, cilantro, lime juice, and kosher salt in a bowl. Stir to combine and let sit 5–10 minutes to marry flavors; taste and adjust salt or lime as needed.
5. Remove the melted cheese corn cups from the oven and allow them to cool 1–2 minutes. Spoon a small amount of pico onto each cup, drizzle with sour cream or crema, and serve immediately while warm and melty.
6. Serve warm as a finger-food appetizer; plan on about 3–5 pieces per person depending on appetite. To keep leftovers crisp, store pico separately and reheat filled cups on a baking sheet at 350°F (175°C) for 5–7 minutes; assembled cups will soften if refrigerated.