Ingredients:

  • 1 lb ground beef (80/20 fat ratio)
  • 8 small flour tortillas (street taco size)
  • 8 slices American cheese
  • 1/2 cup mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tbsp yellow mustard
  • 1 tsp white vinegar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 cups iceberg lettuce, finely shredded
  • 1/2 white onion, finely diced
  • 24 dill pickle chips
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Whisk the mayonnaise, relish, mustard, vinegar, onion powder, garlic powder, and smoked paprika in a small bowl. Refrigerate for 10 minutes to let the aromas deepen. Note: This allows the dry spices to hydrate.
  2. Divide your 1 lb of beef into 8 equal portions (about 2 oz each).
  3. Place one beef portion on a tortilla and spread it into a very thin layer using your fingers, going all the way to the edges. Note: The meat will shrink, so over spreading is good.
  4. Season the beef side generously with salt and pepper. Listen for the sizzle as you prep the next one.
  5. Heat your skillet on high until you see a faint wisp of smoke. Place the taco beef side down.
  6. Press down firmly with a spatula for 10 seconds. Cook for 2-3 minutes until you smell a deep, toasted aroma.
  7. Flip the taco carefully. The beef should be mahogany and crisp.
  8. Immediately top with a slice of American cheese and cover with a lid for 30 seconds.
  9. Remove from the pan and top with a handful of shredded lettuce.
  10. Add the diced onions, three pickle chips, and a massive drizzle of that chilled sauce. > Chef's Tip: If your beef is sticking to the spatula during the smash, place a small square of parchment paper between the meat and the tool. It peels right off and keeps your spatula clean!