Posada Mini Taco Menu Ideas & Dipping Sauce Recipes

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1 Posada Mini Taco Menu Ideas & Dipping Sauce Recipes

2 Posada Steak & Cheese Mini Tacos Mexican Bruschetta Crisp Posada Steak & Cheese Mini Tacos are topped with a fresh mango pico de gallo made of ripe mango, diced tomatoes, red onion, jalapeno and shredded Chihuahua cheese. Ingredients: 8-12, Posada Steak & Cheese Mini Tacos Product Code: Cup, Pico de Gallo Salsa ¼ Cup, Mango, Diced ½ Cup, Chihuaha Cheese, shredded ¼ Cup, Jalapeno, Diced Directions: 1. Deep fry Posada Beef & Cheese Mini Tacos at 350º F for 1.5 minutes. 2. After cooking, line mini tacos on a plate. 3. Toss diced mango, jalapeno and cheese with pico de gallo and place a spoonful on top of each taco and serve.

3 Posada Queso Blue Corn Mini Tacos Mexican Onion Soup A Mexican twist on French onion this soup is made with red onion and hints of chipotle, topped with Posada Queso Blue Corn Mini Tacos, Chihuahua cheese and broiled. Ingredients: 12, Posada Queso Blue Corn Mini Tacos Product Code: Cups, Beef Stock 4, Red Onions, Sliced 2 Tbsp., Chipotle Peppers, Pureed 3 Tbsp., Vegetable Oil ½ Cup, Chihuahua Cheese, Shredded Directions: 1. In a large pot, heat vegetable oil over high heat and caramelize the sliced onions. 2. Add stock and pureed peppers and gently boil over medium heat for 20 minutes until the soup has reduced. 3. Deep fry Posada Blue Corn Mini Tacos at 350º F for 1.5 minutes. 4. Fill bowls with the soup and top each bowl with sever.

4 Posada Chicken Mini Tacos Taco Fundido A cast iron skillet is filled with creamy cheese dip of melted manchego, pepper jack and Monterey jack cheeses then topped with shredded mozzarella and broiled until golden brown and bubbling then garnished with minced cilantro and served with Posada Chicken Mini Tacos. Ingredients: 8-12, Posada Chicken Mini Tacos Product Code: oz., Cream Cheese ¼ Cup, Mozzarella Cheese, Shredded ¼ Cup, Pepper Jack Cheese, Shredded ¼ Cup, Manchego Cheese, Shredded ¼ Cup, Green Chiles, Diced 1 Tbsp., Cilantro, Minced Directions: 1. Blend together the cream cheese, half of the mozzarella, pepper jack and manchego cheeses and green chiles. 2. Place cheese mixture into a small cast iron skillet and top with remaining mozzarella cheese then broil until golden and bubbly. 3. Deep fry Posada Chicken Mini Tacos at 350º F for 1.5 minutes. 4. Serve with hot cheese dip garnished with minced cilantro.

5 Mini Taco Sauce Pairings

6 Posada Steak & Cheese Mini Tacos Grilled Red Pepper Molcajete A rich tomato sauce is blended with spices, garlic and diced grilled red peppers for a savory, chunky salsa. 1 ½ Quarts Tomatoes, Diced 1 Cup Red Bell Peppers, Seeded & Quartered 3 Tbsp. Garlic, Minced 2 tsp. Chipotle Powder 3 tsp. Smoked Paprika 4 tsp. Cilantro, Minced ¼ Cup Olive Oil 2 tsp. Salt 1. Toss tomatoes and red bell peppers in Olive Oil. 2. Season with salt and pepper. 3. Broil in oven at 450º F for minutes till roasted. 4. Place in food processor or blender and pulse till blended, but still chunky. 5. Season with spices and cilantro and serve with Posada Mini Steak & Cheese Tacos. Serving Size: 2 oz. Yields: 10 Servings

7 Posada Chicken Mini Tacos Raspberry Mole Traditional style mole sauce is blended with the sweet flavors of raspberries. 1 Cup Prepared Mole Concentrate 5 Cups Water ½ Cup Olive Oil 1 Quart Frozen Raspberries to taste Salt 1. Puree ingredients in a food processor or blender. 2. Season with salt and serve with Posada Chicken Mini Tacos. Serving Size: 2 oz. Yields: 48 Servings

8 Posada Red Jalapeno Chicken Mini Tacos Roasted Corn Guacamole Creamy avocados are blended with grilled red onion, cilantro, roasted red pepper and roasted corn for a chunky roasted guacamole. 4 Ripe Avocados ½ Cup Red Onion, Grilled, Diced ½ Cup Roasted Red Pepper, Diced 1 Cup Roasted Corn ¼ Cup Lime Juice to taste Salt & Pepper 1. In a bowl, mash the avocados and pour the lime juice over them. 2. Add the remaining ingredients to the bowl and mix together. 3. Chill and serve with Posada Blue Corn Mini Tacos. Serving Size: 2 oz. Yields: 16 Servings

9 Posada Queso Blue Corn Mini Tacos Cilantro Ginger Chipotle Crema Cool Mexican crema is blended with fresh chopped cilantro, ginger and smoky chipotle peppers. 3 Cups Mexican Crema ¼ Cup Chipotle Peppers in Adobo, Pureed 1/3 Cup Cilantro, Minced 4 tsp. Ginger, Minced to taste Salt & Pepper 1 Tbsp. Lime Juice 1. Puree all the ingredients together in a bowl and mix till incorporated. 2. Serve chilled with Posada Blue Corn Mini Tacos. Serving Size: 2 oz. Yields: 12 Servings