Beef Smash Tacos

Instructions

1. 1

   Use 90%-lean beef, eight small ready-to-eat tortillas approximately 12 cm across and 25 g each, ready-shredded cheddar, ready-shredded lettuce and sliced pickles. Dice the tomato. Stir the mayonnaise, ketchup and mustard together in a small bowl.

2. 2

   Season the beef with the salt and pepper and divide into eight equal portions. Press one portion evenly over one side of each tortilla, spreading it right to the edges in a thin layer approximately 5 mm thick.

3. 3

   Preheat a deep 30 cm skillet over medium-high heat for 2 minutes. Add the oil and swirl to coat. Keep the lid off throughout cooking; no water is needed.

4. 4

   Cook four batches of two tacos. Place each tortilla beef-side down and press firmly with a spatula for 10 seconds. Cook for approximately 2 minutes, until browned and the beef reaches 160°F/71°C on a food thermometer inserted sideways into its center. Allow longer if needed to reach that temperature.

5. 5

   Flip each taco so the tortilla touches the skillet. Divide the cheese evenly over the beef and cook uncovered for approximately 1 minute, until the tortilla is lightly crisp and the cheese softens. Transfer to a serving platter and repeat with the remaining tacos, reducing the heat to medium if the skillet starts smoking.

6. 6

   Divide the lettuce, tomato and pickles among the cooked tacos, drizzle with all the sauce and fold gently. Serve two tacos per person.