Celebrate Cinco de Mayo with stuffed taco cups

With Cinco de Mayo just a few days away, start chilling those margarita glasses and get ready to create and eat delicious Mexican-inspired dishes.

I grew up in Southern California, so I had amazing opportunities to taste authentic Mexican food on both sides of the southern border from cities like San Diego, Los Angeles, Tijuana and Ensenada, just to name a few. Mexican food is my favorite type of cuisine, and through the years, I’ve tried numerous dishes and have put my spin on many.

In my opinion, it’s all about the balance of spices, chilis, salsas, meats, cremas and tortillas that make the perfect, delicious bite.

For a fun, easy and delicious spin on one of my favorite dishes, I created taco bites. The best part of the recipe is it’s open to interpretation and everyone can make each cup their own. Create everything from fajita, seven-layer, carne asada, vegetarian and taco-style cups that are baked to make the perfect two-to-three-bite appetizer.

Here are some tips on my version of these baked bites of deliciousness.

First off, get all the mise en place done first, whether it’s cooking meats, caramelizing or pickling onions, cooking veggies such as mushrooms, bell peppers or onions, creating a salsa, pico de gallo or guacamole, grating cheese such as Colby Jack or cheddar and crumbling cotija cheese for topping the cups, flavoring a crema or sour cream (I use my Taco Me Away seasoning and Humboldt Hot Sauce), finely chopping cilantro, chopping olives and slicing limes.

I use wonton wrappers for these taco cups. Not only do the wrappers make a perfect vessel for loads of ingredients, it’s quick to bake the loaded wrappers.

From all the tests I’ve done, baking in a 325-degree Fahrenheit oven is the best.

I’ve attempted this method quite a few times and I’ve found that using a cupcake tin is the best vessel. Spray with non-stick spray (I use olive oil spray) and gently press a wonton wrapper into each cup. Brush the tips with an egg wash (whole egg whisked with a few drops of water) and thinly layer with cheese (my go-to is cheddar because it’s my favorite). You could also add a thin layer of refried beans and cheese — looking for ingredient(s) that can be the “glue” between the two wonton wrappers. Once a thin “glue-like” layer is placed on the first wonton wrapper, gently add another wrapper and brush the tips with egg wash.Flash bake the wonton wrappers for about five minutes; fill with whatever delicious fillings (veggies and/or meat) then continue to bake for about 5-10 minutes. Personally, I bake in five- to six-minute increments so the cups aren’t over- or under-baked.

Once the taco cups are cooked to perfection, let them rest for about two to three minutes before adding all the favorite toppings.

Serve and enjoy.

Happy eating and live zestier!

Esther Kennedy is a Myrtletown resident and recipe creator. She can be reached at estherthezester@gmail.com or on Facebook at https://www.facebook.com/estherthezester.