Try This INSANELY Delicious Hatch Green Chile Smash Taco Recipe!
We at the Galley of the Sun are finally jumping on the SmashTaco train! Though there are already many videos out about this amazing creation, we waited until we had something special…and we do!
Things to know:
What is smash tacos?
A smash taco is a viral fusion dish combining a smash burger with a taco, featuring seasoned ground meat smashed onto a tortilla with cheese on a hot griddle, creating a crispy, juicy bite with burger toppings like pickles, lettuce, and special sauce, all folded like a taco. It’s essentially a crispy, savory smash burger patty integrated directly into a warm, griddled tortilla.
How do you make smash tacos with tortillas?
Divide beef into 4 oz loose portions and place them in mounds on the hot griddle. Season evenly with salt and pepper and cook for 2 minutes. Place a tortilla on top of each beef portion and press down to flatten the beef into the shape and size of the tortilla. Cook until tortilla is golden-brown, 2 to 3 more minutes. Our recipe goes a step further with the incorporation of chorizo. The oils from the chorizo help flavor and crisp up the tortilla.
What is pork chorizo made of?
Pork chorizo is a seasoned pork sausage, fundamentally made from chopped or ground pork (often shoulder), pork fat, salt, and garlic, with its signature color and flavor coming from copious amounts of paprika (pimentón), typically smoked. Variations include Spanish chorizo, often cured and flavored with sweet or hot paprika and sometimes wine, versus Mexican chorizo, which is fresh, tangy from vinegar, and seasoned with various chile peppers for heat.
What do you do with pork chorizo?
Pork chorizo, a spicy sausage, is incredibly versatile, used crumbled in eggs (tacos, burritos, scrambles), mixed with potatoes (chorizo con papas), added to soups, chilis, and stews for flavor, melted with cheese (choriqueso), or sliced and served on charcuterie boards (Spanish type). It’s a staple in Mexican cuisine for breakfast and tacos, while Spanish chorizo is often enjoyed as is or in dishes like paella.
Ingredients:
10-12 Hatch Green chiles (you can substitute poblano if you are worried about the heat)
1 1/2 pounds ground beef
1 1/2 pounds pork chorizo
3 T of your favorite taco seasoning (we used Cattleman’s Grill Mexicano)
12 flour or corn tortillas (we went with 6 of each)
oil for the griddle (we used our Annatto infused oil)
Your favorite taco cheese. We used a mixture of cheddar, monty jack and pepper jack and chihuahua.
Your favorite taco toppings! We used shredded lettuce, sour cream, pico de gallo and salsa.
Instructions:
1. Blister your chiles either with a blowtorch, on your grill, or in an oven on broil hi with the top rack as close to the element as you can get it. The broil method takes 3-4 minutes per side.
2. Separate the charred skin from the chiles, keeping the chile in as whole of a piece as possible. Also, de-stem and de-seed the chiles. Set aside.
3. Mix the ground beef together with the pork chorizo and taco seasoning. Mix until homogenous and form into 4 oz balls.
3. Preheat your griddle to medium heat. Place the balls one the griddle, them top with a chile and a tortilla. SMASH!
4. After about 5 minutes, flip the tacos and apply cheese.
5. Put some more oil down on the grill and fold the tortilla over to get the taco shape. Flip the taco as necessary to get the desired crispiness of the shell.
6. Add your favorite taco toppings and ENJOY!
Equipment used:
Blackstone Griddle
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