Mini Korean Beef Tacos

Ingredients

Method

1. 1FOR THE MINI TACO SHELLS: Preheat the oven to 180°C / 350°F (160°C fan). Stack 3 tortillas on top of each other. Use a 2.5–3 inch round cookie cutter to cut through all 3 layers at once, 7 times — giving 21 mini rounds. Repeat with the remaining 3 tortillas to yield 42 rounds total.
2. 2Fold each mini tortilla into a taco shape and place it between two cups of an upturned 12-hole muffin tray. Work in batches to fill all 17 spots per tray. Bake for 10 minutes, then remove and allow to cool completely before handling. Repeat until all shells are baked. Store in an airtight container for up to 3 days.
3. 3FOR THE ASIAN SLAW: Combine soy sauce, rice vinegar, sugar, and sesame oil in a small jar; seal and shake until mixed. Toss the cabbage, bean sprouts, and carrot in a bowl and pour the dressing over. Set aside.
4. 4FOR THE KOREAN BEEF: In a bowl, mix together the ground beef, spring onions, soy sauce, garlic, sesame oil, brown sugar, and chilli paste until well combined.
5. 5Heat 1 tablespoon vegetable oil in a frying pan or skillet over medium-high heat. Add the beef mixture and sauté, breaking it up with a spoon, until fully browned and no moisture remains. Let it cook undisturbed for 1 more minute until crispy on the bottom.
6. 6TO ASSEMBLE: Fill each taco shell with a small amount of slaw, then some beef mixture. Sprinkle with sesame seeds. Serve immediately.