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Smashed Tacos, wooden table outdoors, green dish, tacos on plate.

Smashed Tacos

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2 pounds Ground Beef divided into 12 portions
  • 2 tsp Coarse Kosher Salt
  • 2 tsp Dark Chili Powder divided
  • 1 tsp Granulated Garlic
  • 1 tsp Granulated Onion
  • 1/2 tsp Cracked Black Pepper
  • 1 tsp Bouillon Concentrate (or 1 bouillon cube)
  • 1 packet Sazon seasoning mix (5 grams)
  • 2 tsp Hot Sauce
  • 12 Corn Tortillas
  • 8 ounces Shredded Quesadilla Cheese (or Monterrey Jack)
  • 1 Small White Onion diced
  • 2/3 cup Chopped Cilantro

Method
 

  1. Combine salt, 1 teaspoon chili powder, granulated garlic, granulated onion and black pepper to make taco seasoning; set aside. For sauce, bring 1 cup water to simmer; add 1 teaspoon taco seasoning, 1 teaspoon chili powder, bouillon, Sazon seasoning and hot sauce. Stir sauce to dissolve ingredients; pour into squeeze bottle or glass measuring cup.
  2. Roll each portion of ground beef (about 3 ounces each) into a ball; preheat griddle to medium-high. Place balls of ground beef on griddle, leaving plenty of room between each. (Note: sear in batches based on surface space.) Use a large spatula to smash each ball of ground beef extremely thin to a diameter slightly larger than tortilla. Add some remaining seasoning on each patty, squirt each with about 1 tablespoon sauce. Top each with a tortilla.
  3. Once beef develops a deep brown crust, flip tortilla side down, making sure to fully scrape up beef and keep crust intact. Evenly top each beef patty with cheese. Once cheese melts and tortillas begin to crisp, top each patty with about 1 tablespoon onion and cilantro. Use spatula edge to press a crease down middle of each patty, fold tortilla over to form taco. Remove from heat; serve with remaining taco sauce.

Notes

Source: Certified Angus Beef