Everything is better in mini. Or in maxi. Out with medi. Medium, mediocre.
Ok, I suppose there is a place for just-right-sized things. Porridge and the like. But believe me when I tell you that mini tacos are better than, simply, tacos. And these mini tacos are the best ever.
2 tablespoons olive oil
1/2 red bell pepper, seeded and chopped
1 small onion, chopped
3 cloves garlic, chopped
1 red chili pepper, seeded and finely chopped
1 teaspoon cumin
2 small-medium yukon gold potatoes, cut into 1/3ish inch cubes
8 ounces ground beef style seitan, crumbled
salt to taste
In a large skillet over a medium-low flame, heat the oil. Add the peppers, onion, and garlic and saute until the vegetables begin to soften. Stir in the cumin, then the potatoes and seitan. Continue cooking for another 15 or 20 minutes, tossing the vegetables a couple times (but not too many so a nice brown crust has time to form), until the potatoes are cooked through. Season to taste with salt.
Serve in mini versions of leavened flour tortillas (divide the dough from that recipe into about 30 pieces) with thinly sliced radishes, tomatoes, cilantro, hot sauce, and sour cream if you like.
Serves 4ish.
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