Part 1: Making the Crispy Wonton Taco Shells

There are two common methods for shaping and baking the wonton shells. Both yield excellent results.

• Oven Temperature: Preheat your oven to 375°F (190°C).
• Method 1: Muffin Tin Method

  1. Lightly grease a standard 12-cup muffin tin (or use two if you have them).
  2. Gently press one wonton wrapper into each muffin cup, trying to create a V-shape or cup-shape. The corners will stick out.
  3. Lightly brush the insides and exposed edges of the wonton wrappers with olive oil or melted butter. Alternatively, you can use cooking spray.
  4. Bake for 7-10 minutes, or until the edges are golden brown and the wrappers are crispy. Keep a very close eye on them as they can go from golden to burnt quickly!
  5. Carefully remove the crispy wonton shells from the muffin tin and let them cool on a wire rack. Repeat with remaining wrappers if necessary.

• Method 2: Baking Rack Method (for a more traditional taco shape)

  1. Drape wonton wrappers over the bars of an oven-safe baking rack that has been placed on a baking sheet (to catch drips). Ensure there’s space between each wrapper.
  2. Lightly brush both sides of the draped wonton wrappers with olive oil or melted butter, or spray with cooking spray.
  3. Bake for 5-8 minutes, or until golden brown and crispy. Again, watch them very closely.
  4. Carefully remove from the rack and let them cool.

Part 2: Preparing the Savory Taco Filling

1. Brown the Meat: Heat a large skillet or pan over medium-high heat. Add the ground meat and cook, breaking it apart with a spoon, until browned (about 5-7 minutes).
2. Drain Excess Fat: Once browned, carefully drain off any excess fat from the skillet.
3. Sauté Aromatics: Add the finely chopped onion to the skillet with the meat. Cook for 3-4 minutes, stirring occasionally, until the onion is softened and translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
4. Build the Flavor: Stir in the soy sauce, sesame oil, rice vinegar, brown sugar (if using), sriracha (or chili garlic sauce), and black pepper. Mix well to combine everything with the meat.
5. Simmer: Pour in the water or broth. Bring the mixture to a gentle simmer.
6. Thicken (Optional): If you’re using the cornstarch slurry and desire a thicker sauce, stir it in now. Continue to simmer for another 2-3 minutes, stirring frequently, until the sauce has thickened slightly and coats the meat beautifully.
7. Taste and Adjust: Taste the filling and adjust seasonings if necessary. You might want more soy sauce for saltiness, more sriracha for heat, or a touch more sugar for balance.

Part 3: Assembling Your Wonton Tacos

1. Prepare Toppings: While the filling is simmering or the shells are baking, wash, chop, and prepare all your desired toppings. Arrange them in small bowls for easy access – creating a taco bar is always a fun idea!
2. Fill the Shells: Once the wonton shells are cooled and the filling is ready, carefully spoon a tablespoon or two of the savory meat mixture into each crispy wonton shell. Be mindful not to overfill, as this can make them difficult to eat and potentially cause the delicate shells to break.
3. Add Toppings: Let everyone customize their wonton tacos with their favorite toppings. A sprinkle of shredded lettuce, diced tomatoes, cheese, a dollop of sour cream, and a scattering of cilantro and green onions is a classic combination.
4. Serve Immediately: Wonton tacos are best enjoyed immediately while the shells are at their crispiest and the filling is warm.