SAN DIEGO — Smash Tacos
- 1 lbs. Ground Beef, 80% lean
- 1 tbsp Ancho Chili Powder
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Kosher Salt
- 1 tsp Oregano
- 2 cups Mexican blend Cheese
- 8, 8″ Flour Tortillas
- ½ cup Sour Cream
- ¼ cup Oil for cooking
- Guacamole
- Pico de Gallo
You’ll want to use a pancake griddle or large frying pan to cook the tacos at a medium, medium high heat. Start by mixing the ground beef in a mixing bowl with the spices and form 8 balls, if you want a meatier taco add more meat and spices. Flatten the burger out large enough to cover most of the tortilla. Sprinkle cheese on a tortilla and then the ground beef pressing down on the edges. Place the taco meat side down on the lightly oiled cooking surface that is at a medium, medium high heat smashing it down with a spatula. Lightly oil the tortilla and turn after 3 – 4 minutes to the tortilla side and cook just long enough to crisp up the tortilla side. Remove and top with Guacamole, Pico de Galo and Sour Cream. I like to use a knife to score the burger so it’s easier to fold.
Jumping on that smashed burger bandwagon with a south of the border twist.
Here are the recipes for the guacamole and pica de gallo.…