Ingredients
Scale
- 1 lb Lean Ground Beef (80/20 works best for flavor)
- 8 Small Flour or Corn Tortillas
- 2 cups Shredded Oaxaca or Monterey Jack Cheese
- 3 tbsp Birria Seasoning (guajillo chili powder, ancho chili powder, cumin, garlic powder, dried oregano, and cloves)
- 1/2 White Onion, finely diced
- 1/4 cup Fresh Cilantro, chopped
- 1 cup Beef Consommé (store-bought or quick-made with bouillon and birria spices)
- 2 Limes, cut into wedges
- Vegetable oil for the pan
- Salt and Pepper to taste
Instructions
- In a medium mixing bowl, combine the ground beef with the birria seasoning, a pinch of salt, and a generous crack of black pepper. Use your hands to mix the spices thoroughly into the meat so every bite is packed with flavor. Divide the meat into 8 equal-sized balls, roughly the size of a golf ball.
- Heat a large cast-iron skillet or flat-top griddle over medium-high heat. Lightly oil the surface. Place a meat ball on the hot surface and immediately top it with a tortilla. Use a heavy spatula or a burger press to press down firmly on the tortilla, smashing the meat underneath into a thin, even layer that reaches the edges of the tortilla. This ensures the meat gets that signature crispy crust.
- Cook the meat for about 3 to 4 minutes without moving it. You want the beef to develop a dark, caramelized crust. Once the edges look crispy, flip the entire taco over so the tortilla is now touching the pan. The meat side should be facing up.
- Immediately sprinkle a generous amount of Oaxaca cheese over the cooked meat side. Cover the pan with a lid for 30 to 60 seconds to help the cheese melt quickly. While the cheese melts, the tortilla underneath will become golden and crispy from the rendered beef fat.
- Once the cheese is gooey and the tortilla is crisp, fold the taco in half. Remove from the heat and repeat the process for the remaining tacos. Garnish the insides with diced onions and fresh cilantro.
- Heat your beef consommé in a small bowl until steaming. Stir in a little extra cilantro and onion. Serve the smash tacos hot with the consommé on the side for dipping and lime wedges for squeezing.
- Cook Time: 35 minutes