Sunday, July 27, 2014

Taco Smorgasbord

Have you seen the really small corn tortillas? They're ridiculously cute, about 5 inches across, and perfect for making taco smorgasbord.

Smorgas what?

Yes, I combined Mexican and Swedish food words to create a taco smorgasbord. Think of it as Mexico's answer to sliders, only they're mini tacos with a variety of fillings. Smorgasbord is a tradition in Sweden where a variety of dishes are offered buffet style, usually associated with holidays. Growing up, we always had Smorgasbord on Christmas Eve when we opened presents.

When offered a gift of a stack of mini tortillas, I crafted four different types of fillings. Putting them in a muffin tin was a stroke of genius for serving - only one dish to clean!

The smorgasbord just came together based on what I had in the house, so feel free to improvise based on what's in your refrigerator or pantry. Of course add all your favorite toppings, it's a party after all!

Taco Smorgasbord
(serves 4)

Greens and Salsa
5 Swiss Chard Leaves, cut in ribbons
1 tablespoon olive oil
1 tablespoon onion, minced
1 tablespoon salsa

Saute onion in oil until begin to brown, then add swiss chard and saute until it wilts. Swirl in salsa and cook another 2-3 minutes. Set aside to warm in muffin pan in oven on low heat.

Spiced Chick Peas with Cilantro
1 cup chick peas, cooked
1 tablespoon onion, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika (or chipotle powder if you want it spicier)
2 tablespoons cilantro, minced
1 lime

Saute onion in oil until it begins to brown and add chick peas and toss to coat in oil. When they begin to get crisp, mash a few with a potato masher or other heavy handle and add cumin, coriander, and paprika and toss to coat. Drizzle about 1 teaspoon of olive oil over all and juice lime over all. Add salt to taste and cilantro and keep warm in muffin pan in oven.

Blackened Corn and Zucchini
1 small zucchini, diced
1 1/2 cups corn (frozen is ok)
2 tablespoons olive oil
1 tablespoon onion, minced
1/2 lime

Saute onion in olive oil for 3 minutes until it begins to soften. Add corn and zucchini and toss to coat and then spread evenly over the bottom of the pan in single layer. Allow to cook on medium high heat to char corn and zucchini. Use metal spatula to flip and char other side. Juice 1/2 lime over all and season with salt and keep warm in muffin pan in oven.

Refried Beans (use this recipe or use store bought, heated up)

3-4 mini corn tortillas per diner

Warm tortillas over gas flame until they soften and keep them warm and pliable in a dish cloth. Serve muffin tin on table with your favorite condiments such as Salsa, Sour Cream, Diced Avocado, Shredded Lettuce, Hot Sauce, etc.


Recipes currently inspiring me:

Clams: The Big Dig at Mark Bittman
Everything Bagels from Scratch at The Amateur Gourmet
Caramelized Shallot and Fig Polenta Pizza at Keeping It Kind

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