Big Mac Tacos
Servings: 8 tacos
Ingredients
For the meat:
- 1 pound (450g) ground beef
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon sweet paprika
- Salt and pepper to taste
- Clarified butter or vegetable oil for cooking meat and tortillas
For the Tacos:
- 8 small tortillas 6-inch/15cm
- 3 small/medium tomatoes
- 2 cups shredded iceberg lettuce
- ½ cup pickle slices
- 2 cups (200g) shredded cheddar cheese or 8 slices American cheese
For the burger sauce:
- ½ cup (105g) mayo
- 2 tablespoons ketchup
- 2 tablespoons finely chopped pickles
- ½ tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon pickle brine
- 1 tablespoon sour cream* or yogurt, optional
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Big pinch of sweet paprika
- Big pinch of smoked paprika
- Big pinch of powdered sugar
- Salt and pepper to taste
Instructions
- Make the burger sauce: stir all the sauce ingredients together in a medium bowl and set aside.
- Prep the toppings: finely shred the lettuce, dice the tomatoes, slice the pickles, and shred the cheese using the large holes of a box grater. Make sure the lettuce, tomatoes, and pickles are not too watery; drain or pat dry with paper towels if necessary (this keeps the tacos from getting watery).
- Prepare the meat: season the ground beef with spices, but do not add salt yet.
- Spread the beef onto the tortillas: divide the meat into 8 portions and spread each portion in a thin, even layer over a tortilla, all the way to the edges (the meat will shrink as it cooks).
- Cook the tacos: heat clarified butter or oil over medium-high to high heat (depending on your stovetop). Salt the meat generously right before cooking. Place the tortilla meat-side down in the pan or on a griddle and press firmly with a spatula or a burger press (optional; this helps brown the meat evenly). Cook for 1–2 minutes until well browned, then flip over (a large flat spatula works well) and immediately add cheese. Cook another 1–2 minutes until the tortilla is golden and crisp and the cheese is melted. If using American cheese, it should melt easily; if using shredded cheese, you can cover the tortilla briefly with a melting dome, lid, or heatproof bowl to help it melt. I like to use a crème brûlée torch to melt the cheese.
- Keep warm: To keep the tacos warm while cooking the rest, you can place them in the oven on a “keep warm” setting (about 200°F / 95°C).
- Assemble: top with pickles, shredded lettuce, tomatoes, and a generous spoonful of sauce. Serve immediately.
- Enjoy!
Notes
- Note: For best results, use a griddle or two pans if possible. Using two pans allows you to brown the meat on one surface and crisp the tortilla on another, since the meat releases some liquid during cooking and the tortilla crisps better on a dry or oiled surface. A griddle gives you more space and better browning. One pan will also work — just wipe off excess liquid before flipping.
- If you want to omit sour cream, just add a little more pickle brine and/or Worcestershire. Instead of sour cream, you can also add plain yogurt, but then omit the powdered sugar, since yogurt is more sour.
- Calories = 1 taco (1/8 of the recipe). This is only an estimate!
Nutrition
Calories: 430kcal