Ingredients:

  • 1 lb 80/20 ground chuck beef
  • 8 small 6-inch flour tortillas
  • 8 slices sharp American cheese
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp ketchup
  • 2 tbsp finely minced dill pickles
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 1 cup shredded iceberg lettuce
  • 0.25 cup finely diced white onion
  • 8-12 slices dill pickle chips

Instructions:

  1. In a small bowl, whisk together the mayonnaise, yellow mustard, ketchup, minced pickles, smoked paprika, and garlic powder until uniform. Chill in the refrigerator for at least 10 minutes.
  2. Divide the 1 lb of ground beef into 8 equal portions, approximately 2 ounces each. Roll them gently into balls, taking care not to overwork the protein.
  3. Preheat a cast iron skillet or flat-top griddle over medium-high heat until just beginning to smoke.
  4. Place a beef ball onto the hot surface. Immediately place a flour tortilla on top of the beef. Using a heavy metal spatula and a weight, press down firmly until the beef is smashed thin against the tortilla.
  5. Season the tortilla side with a pinch of salt and pepper. Sear for 2 minutes until the beef has developed a deep, mahogany-colored crust.
  6. Flip the taco so the tortilla side is down. Immediately place one slice of American cheese over the beef. Cook for 1 minute more until the tortilla is crispy and the cheese has emulsified into a velvet-like coating.
  7. Remove from heat and garnish with the signature sauce, shredded iceberg lettuce, diced onions, and pickle chips.