Ingredients
Scale
- 1 1/4 pounds ground beef, 80/20 fat percentage
- 6 small flour tortillas
- 2 teaspoons Canyon Crust Beef Seasoning
- 1 tablespoon oil or beef tallow
- 6 slices cheese, pepper jack, Havarti, or American
- Sliced jalapenos or onions
Instructions
- Prep the tacos. Portion the beef into 6 equal portions and press into the flour tortillas, pushing it all the way to the edges. Season the beef patty generously before cooking.
- Preheat a cast iron skillet or flat-top griddle over medium-high heat. Add the oil to help the tortillas crisp and prevent sticking.
- Smash and sear the beef. Add the tacos onto the hot surface and press down with a spatula or burger press. Allow the beef to sear for about 2 minutes or until it has developed a brown crust.
- Flip the tacos and add the toppings. Add a slice of cheese and your fillings to the beef. Use a spatula to press into the center of the burger, and fold the tortilla over so it closes over the toppings.
- Fry the smashed tacos on each side. Flip as needed, setting them on a wire rack to rest until the rest of the tacos are finished.
Notes
- Keep the tacos warm using a wire rack with a baking sheet. The wire rack can be placed on a warm griddle or in an oven with a warm setting.
- If prepping the tacos ahead of time, they can be stored on a baking sheet in the fridge, covered with plastic wrap.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Beef
- Method: Griddle
- Cuisine: Dinner, Lunch, Tacos
Nutrition
- Serving Size: 1 taco
- Calories: 392
- Sugar: 0.1 g
- Sodium: 744.9 mg
- Fat: 8.1 g
- Carbohydrates: 25.7 g
- Protein: 32.2 g
- Cholesterol: 83.8 mg
