Smash Beef and Cheddar Taco
The Smash Taco revolutionizes street food: a crispy tortilla on which the meat is smashed and seared directly in the pan, ensuring an irresistible golden crust. With melted cheddar cheese, tangy pickles, and generous burger sauce, it's a flavorful journey in one bite.
🛒 Ingredients
4 servings
- 2 wheat tortillas (20 cm)
- 200g ground beef (min. 15% MG for good texture)
- 2 slices of American cheddar
- 4 iceberg lettuce leaves
- 6 pickle slices
- 2 tablespoons of burger sauce (mayo, ketchup, mustard, pickles)
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of powdered garlic
- 1 drizzle of neutral oil
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Watch on TikTokDirections
- 1
Prepare the burger sauce by mixing 1 tablespoon of mayonnaise, 1 tablespoon of ketchup, 1 teaspoon of mustard, and some chopped pickles. Refrigerate.
- 2
Divide the ground beef into two balls of 100g. Season each ball with salt, pepper, and powdered garlic.
- 3
Place a tortilla flat on the work surface. Place a meatball in the center and smash it firmly with your palm or a casserole bottom until it covers almost the entire surface of the tortilla (thickness ~4-5mm).
- 4
Heat a cast iron pan or a thick pan over very high heat without fat (or a very light drizzle of oil). The pan must be extremely hot to sear the meat instantly.
- 5
Gently place the tortilla, meat-side down, in the hot pan. Press lightly with a spatula. Cook 2-3 minutes without moving, until the edges of the meat brown and the tortilla is golden.
- 6
Turn quickly with a spatula. Immediately place the cheddar slice on the still-hot meat. Cover the pan for 30 seconds to melt the cheese perfectly.
- 7
Remove from heat. Garnish with iceberg lettuce leaves, pickle slices, and generous burger sauce.
- 8
Roll or fold the taco and serve immediately while the tortilla is still crispy.
💡 Chef's Tip
The secret to a successful Smash Taco is the extreme heat of the pan: it must smoke slightly before placing the tortilla. This thermal shock creates the caramelized crust (Maillard reaction) and adheres the meat to the tortilla, forming a unique and crispy piece.
