This is my spin on reinventing a classic to make it finger food friendly.
Most people love tacos, the spiced meat, luscious sour cream, a tang of cheese & a splash of sauce usually are a crowd favourite. But it’s just a wee bit messy sometimes trying to juggle a drink whilst scoffing down even the daintiest of ‘cocktail’ tacos as you try to remain the epitome of elegance. So, I have played in my kitchen to come up with this Taco Bite to give you all the fabuliciouz flavours of a Taco in the easy to handle form of a ball. You may applaud me now & call the Nobel Prize people.
Brown off 500g of chicken mince before seasoning with a 30g packet of Taco Seasoning Mix which you’ve blended in 3/4 cup of water. Give that lot a jolly good stir then allow to simmer gently whilst you crack on.
Next, bring a pot of water to the boil, add salt & cook off 1 & 1/2 cups of rice. When done, drain & bung in with the chicken mince, stirring well.
Throw in 2 handfuls of grated cheddar cheese along with a whole tub (300g) of sour cream. Mix that lot well then allow to cool & refrigerate overnight.
The following day, crush up a bag of plain salted corn chips to crumb consistency then place in a dish.
Retrieve the meaty taco mixture & roll chunks of it into whatever sized balls float your boat, then coat them in the corn chip crumb before placing them onto a tray. When all done, put the tray of taco balls into the fridge to set for about an hour.
When your guests arrive, heat up some oil in a fry pan & shallow fry the balls to golden perfection before draining on some paper towel & serving with salsa dipping sauce.