With a play on Moroccan flavors, and piled into mini tortilla cups, these little bites are a delightful appetizer. This recipe works wonderfully well with lamb too!
- 1 pound ground Beef
- 1/2 Onion, finely diced
- 2 cloves Garlic, crushed
- 1/4 cup Yellow Raisins
- 1 tsp. Cumin
- 1/2 tsp. Turmeric
- 1/2 tsp. Cinnamon
- 1/2 tsp. Paprika
- 2 Tbsp. Ghee
- 2 Tbsp. Tomato Paste
- 1 Tbsp. Lamb or Beef Demi Glace
- Salt and pepper to taste
Toast the pine nuts and set aside.
Heat a skillet over high heat, add the ghee, and sauté the lamb until browned. Drain on paper towel. Break up the beef with a pastry cutter or food processor.
Add a little more ghee to the pan, sauté the onion to translucent over medium heat, add garlic and sauté until softened.
Add the spices to pan, sauté for about a minute.
Add the beef, stock and tomato paste, and enough water as needed to moisten.
Season with salt and pepper
Special equipment, mini muffin pan
- 1 package Corn or Flour Tortillas
Preheat oven to 400F
Cut out the tortilla rounds with the cookie cutter. Press into the mini muffin pan, and weight down each one.
Bake until crispy, allow to cool before removing weights.
- 1/2 cup sour cream
- Mint, chopped, to garnish
Fill each tortilla cup with a little beef filling, top with sour cream and sprinkle with mint.