I tried the smashburger tacos yesterday and they exceeded my expectations. I used 80/20 beef and a large 8 1/2'' tortilla and cooked them on the Blackstone at 485 degrees. The usual fare of tomatoes, onion, lettuce, cheese and sour cream but with a difference-there was room for a lot more of each! One of my gripes with the standard size taco is that it is so small that it holds few additions and many of those have a tendency to fall off. A couple of months ago my granddaughter took me to a boutique Mexican restaurant in Spokane where the tacos were so small you held them in two fingers. They were good but tiny and you needed at least a half dozen to get started.
Not so with the smashers! It takes 2 hands to hold them and eating 2 of them is a meal. I had about 4 ounces of the seasoned meat left so I tried another one today and I think it was even better now that I have some experience. There is little chance that I will go back to the tiny tacos now that I know how to make them man-sized.
I must have watched at least a dozen videos on how to make these things and tried to discard the bogus and use what I thought would be the best practice. I mixed the taco seasoning into the meat and marinated it for a few hours which I felt gave the richest flavor. Other than that it was a straight forward process as long as you smash the bejesus out of the meat. And brown the tortillas to a crisp.
