Chef Tom's Smashburger Street Tacos

Today I'm thrilled to present to you a delicious blend of two culinary favorites - Smashburgers and Tacos. These Smashburger Street Tacos combine the rich flavors of brisket blend beef with zesty beef chorizo, all served on a flour tortilla and topped with a symphony of fresh ingredients, including lettuce, tangy pico de gallo, and a drizzle of exquisite green chili crema. An irresistible mashup that's sure to add a kick to your taco nights!

Ingredients:

For the Smashburger Patties:

- 8oz Mexican beef chorizo

- 1 lb Creek Stone Farms brisket blend beef

- Kosher salt, to taste

- Freshly ground black pepper, to taste

- Street-size flour tortillas

- Pepper jack cheese, sliced

For the Oklahoma Onion:

- 2 large onions, thinly sliced

- Kosher salt, to help draw out moisture

For the Pico de Gallo:

- 1 cup diced tomatoes

- 1/4 cup finely diced red onion

- 2-3 tbsp finely diced jalapeño

- 2 tbsp minced cilantro

- Juice of 1/2 lime

- Black garlic salt, to taste

For the Green Chili Crema:

- 1/2 cup sour cream

- 1/4 cup mayonnaise

- 1/4 cup cilantro

- 1/4 cup roasted green chilies, canned

- 1 tbsp Yellowbird Serrano condiment (or similar hot sauce)

For the Toppings:

- Shredded lettuce

- Avocado oil, for cooking

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Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: Makes roughly 12 tacos

Instructions:

1. Start by mixing the brisket blend beef with the Mexican beef chorizo until evenly combined. Portion into twelve 2-ounce balls and refrigerate.

2. For the onions, use a mandolin slicer or knife to slice thinly. Place in a bowl, sprinkle with kosher salt, massage gently, and let sit to draw out moisture.

3. To make the pico de gallo, combine diced tomatoes, red onions, jalapeños, and cilantro in a bowl. Squeeze in lime juice, add black garlic salt, and mix well. Set aside.

4. For the green chili crema, blend together sour cream, mayo, cilantro, roasted green chilies, and hot sauce until smooth. Set aside for drizzling.

5. Preheat the griddle to a high temperature, around 500°F. Apply avocado oil to the griddle surface.

6. Place four balls of the meat mixture onto the griddle—top each with a generous handful of the salted onions, and smash down to the size of your tortillas.

7. Season with salt and pepper and cook until a crust forms. Flip the burgers, apply a slice of pepper jack cheese to each, and place a tortilla on top, letting the cheese melt and adhere the tortilla to the patty.

8. Once the cheese is melted and crispy, briefly crisp the other side of the tortillas on the griddle, then remove the burgers to a cooler part of the griddle.

9. Assemble the tacos with the patty and tortilla base. Top with the fresh pico de gallo, shredded lettuce, and a generous drizzle of green chili crema.

Equipment:

- Griddle or heavy skillet

- Mandolin slicer or sharp knife

- Mixing bowls

- Spatula for smashing patties

- Food processor or blender for the crema

Cooking Tips:

- Chill the beef mixture to help the patties hold their shape better during cooking.

- Strain excess moisture from the onions after salting to help them caramelize faster.

- Be quick when smashing and seasoning the patties, as the griddle is very hot.

- You can use a deli slicer for more consistent and thinner onion slices if available.

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This recipe is attributed to Chef Tom and the allthingsbbq YouTube channel. For more fantastic recipes and grilling tips, visit https://www.youtube.com/@allthingsbbq

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Mexican Smash Tacos