Description
These smash tacos combine the crispy texture of a smashburger with a flavorful Gochujang Caramelized Onion Cream sauce, creating a quick and easy weeknight meal that everyone will ask for again.
Ingredients
- 500 g ground beef (80/20 fat ratio), divided into 8 balls, seasoned with salt and pepper
- 8 small corn tortillas (approx. 12 cm) or street taco sized flour tortillas
- 30 mL neutral high smoke point oil (such as vegetable or canola oil), divided
- 1 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 45 mL gochujang (alcohol-free)
- 15 mL light brown sugar, packed
- 15 mL rice vinegar (non-alcoholic)
- 120 mL heavy cream
- 60 mL vegetable broth
- 5 mL sesame oil
- 5 mL toasted sesame seeds, for garnish
- 15 mL fresh cilantro, chopped, for garnish
Instructions
- Caramelize Onions: Heat 15 mL of oil in a saucepan over low-medium heat. Add the sliced red onion and cook slowly, stirring occasionally, for 25-30 minutes until deeply caramelized.
- Prepare Sauce Base: Add minced garlic to the saucepan and cook for 1 minute until fragrant. Stir in the gochujang, brown sugar, rice vinegar, and vegetable broth. Increase heat to medium and simmer for 2-3 minutes to thicken slightly.
- Blend Cream Sauce: Remove from heat and stir in heavy cream and sesame oil. Blend with an immersion blender until mostly smooth. Adjust seasoning with salt and pepper; keep warm.
- Heat Skillet: Heat a cast-iron skillet over medium-high heat until very hot (about 5 minutes). Add the remaining 15 mL of oil just before cooking.
- Cook Smash Tacos: Place a tortilla on the hot skillet and immediately top with a seasoned beef ball. Use a sturdy spatula and press firmly to smash the beef into a thin, even layer across the tortilla. Cook for 3-4 minutes until the beef is deeply browned and crispy.
- Serve: Carefully scrape and flip the taco, cooking for another 30-60 seconds to lightly crisp the tortilla side. Repeat with remaining beef and tortillas in batches. Drizzle with warm sauce and garnish with sesame seeds and cilantro.
Notes
To achieve maximum crispiness, use a very hot skillet and avoid overcrowding; work in batches of 2-3 tacos. Don’t rush the onion caramelization; a low heat for 25-30 minutes is essential for flavor development. If using an immersion blender, you can blend directly in the saucepan to save on cleanup.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Smash Tacos
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg