I'm on Instagram- I don't post but I follow some chefs. In addition to those I follow, IG throws some others into the feed. I'm not someone who tries all the big food trends, but I'll try something that looks good. Two of those currently are smash tacos and chopped sandwiches.
I was planning to do an experiment with the smashed tacos, because it didn't seem ideal to sear only one side of the burger. But after trying it as presented, it was good enough that I didn't bother. I used a low carb tortilla, so the dish was pretty much guilt free. I also used all the condiments listed. Made mine on a griddle with a splash of oil, but they should work in any pan. I put my meat (80:20 ground beef) on the tortilla, covered with plastic wrap, and flattened on a tortilla press. I also used pickled jalapeno as a condiment, I didn't smash it into the meat before cooking. The meat/seasoning was great and the tortilla had a terrific crunch. Highly recommend. Other than IG, I don't remember who to give credit to.
Smash Tacos
Ingredients
1/2 lbs ground beef, turkey or chicken
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp paprika
1/2 tsp salt
1/4 tsp garlic powder
1/2 cup shredded cheddar cheese or Mexican blend
2 tbsp yellow onion finely diced
2 small flour tortillas
1/4 cup red onion finely diced
1/2 jalapeno sliced
1/2 cup shredded romaine
1/4 cup guacamole or mashed avocado
1/4 cup salsa
1/4 cup sour cream
Directions
To a medium sized bowl add ground meat, yellow onion, chili powder, cumin, paprika, salt, garlic powder and shredded cheese. Mix well and form 2 balls of meat.
-Top each with a few sliced of jalapeno and set aside.
-Place ground beef ball onto a non-stick skillet as shown. Top with a tortilla and press down using the back of a smaller pot or pan. Cook for about 3 tot 4 minutes or until the meat is cooked through, flip and let cook for a minute more.
-Remove from heat and top with shredded romaine, guacamole, salsa, sour cream and red onion or any of your other favorite taco toppings!
No sooner do I replace a bunch of spices sitting in the cabinet for too long--I use the snifter test, open the jar, and if the aroma is not pungent and identifiable, I say, out with the old and buy new. But that gets expensive, spices are expensive, and they don't age well, even when the tops are closed tightly.
Jk
No sooner do I replace a bunch of spices sitting in the cabinet for too long--I use the snifter test, open the jar, and if the aroma is not pungent and identifiable, I say, out with the old and buy new. But that gets expensive, spices are expensive, and they don't age well, even when the tops are closed tightly.
So, I'm an Italian who married an Indian woman. I learned very quickly how to manage my spices and then incorporate those mechanics and spices themselves into some of my Italian recipes. I have some pretty awesome fusion dishes as well.
On the spices, first off, I assume you already use air-tight jars based on your description? I know that's fairly beginner, but makes all the difference. For the pricey part, I buy my spices at Indian/Asian markets in bags. They are incredibly cheaper and much more pungent than the name brand. Also last longer. Farmer markets also have amazing prices and quality on spices. For the garlic powders, non-spicy pepper powders, praprika and some others- those last a little long IMO and the aroma/taste stays with the aged spice, so I don't toss those usually. For any spices you find a bit dull from shelf storage, you can lightly temper them in oil to release the aroma/flavor more before you add in. It is easy to burn the spices however and takes time to get a feel for it.
I have shopped spices at Asian markets, and as you say the volume/price outcome is far superior to McCormicks, etc. on grocery shelves. The tradeoff though is that after the Indian fever in the kitchen subsides, I've got much more volume I'm sitting on. It's true the specialty markets' product is usually fresher.
Cooking Indian is so much fun, but time consuming: Madher Jaffrey my fave, as I've said here before. And the colors as the spices are dropped into the hot oil with the lamb or onions or beef!!!
Your first post on BBI, ever?
Jk
Well done sir!
Thank you for these recipes and ideas. Keep them coming!
I happened to make guac on Sunday, so I had that left over. Otherwise I would have gone with avocado slices. Sour cream goes incredibly well on lots of meats, starting with chili. And finding low carb, high fiber tortillas has really allowed me to expand my taco usage
I hope this makes you reconsider, Chuck
No sooner do I replace a bunch of spices sitting in the cabinet for too long--I use the snifter test, open the jar, and if the aroma is not pungent and identifiable, I say, out with the old and buy new. But that gets expensive, spices are expensive, and they don't age well, even when the tops are closed tightly.
I see you've already gotten some good advice. I honestly don't pay nearly as much attention to shelf life as I should. I often get sucked into buy the 32 oz or so containers at Costco or online because they're so cheap per ounce. A lot of them I use often enough (granulated garlic and onion, paprika, chili powder, black pepper) so it's not much of an issue. Some spices I buy in bags at the Asian market, but that's 45 minutes each way and I don't get out there that often. (be careful at the Asian market, some of their spices are much hotter than the American versions) More recently, I've been buying smaller quantities in plastic bags at my local super market. They only cost about a buck a bag.
I know anything but fresh ground black pepper is frowned on by some, and I do use that when serving at the table. But for cooking, I mix 2 parts kosher salt with 1 part coarse black pepper and keep a container of that on my stove counter. It tastes fine to me and is super convenient.
Jk
Sorry to disappoint :)
Quote:
How do you manage your spice cabinet? I'm making some lamb meatballs on top of marinated eggplant along with other stuff this weekend--including fish tacos!! hake in a beer batter, along with a chipotle mayo--and lots of spices called for, as with Indie, etc.
No sooner do I replace a bunch of spices sitting in the cabinet for too long--I use the snifter test, open the jar, and if the aroma is not pungent and identifiable, I say, out with the old and buy new. But that gets expensive, spices are expensive, and they don't age well, even when the tops are closed tightly.
So, I'm an Italian who married an Indian woman. I learned very quickly how to manage my spices and then incorporate those mechanics and spices themselves into some of my Italian recipes. I have some pretty awesome fusion dishes as well.
On the spices, first off, I assume you already use air-tight jars based on your description? I know that's fairly beginner, but makes all the difference. For the pricey part, I buy my spices at Indian/Asian markets in bags. They are incredibly cheaper and much more pungent than the name brand. Also last longer. Farmer markets also have amazing prices and quality on spices. For the garlic powders, non-spicy pepper powders, praprika and some others- those last a little long IMO and the aroma/taste stays with the aged spice, so I don't toss those usually. For any spices you find a bit dull from shelf storage, you can lightly temper them in oil to release the aroma/flavor more before you add in. It is easy to burn the spices however and takes time to get a feel for it.
Welcome, and thanks for the advice
Quote:
Open this thread and read about something else.
Jk
Well done sir!
Drew, you devil :)
Thank you for these recipes and ideas. Keep them coming!
Well, thank you, I'm honored. I actually say much smarter things on the football threads. Ask anyone :)
80% was fine, and unless you want to cut out some fat, I don't see a reason to go for the pricier grinds. The one advantage though, is that while my meat covered the whole tortilla at the start, there was shrinkage during cooking. Grinds with less fat should shrink less. But it wasn't really a big deal
Different topic, on your ground beef, the mix of brisket, ribs, chuck tastes and sounds great, but can you get that mixed grind where you are or are you taking an Italian meat grinder?
Quote:
since you are smashing in other ingredients and not really sinking teeth into a "burger", would you recommend going to an 85% or 90% lean ground beef?
80% was fine, and unless you want to cut out some fat, I don't see a reason to go for the pricier grinds. The one advantage though, is that while my meat covered the whole tortilla at the start, there was shrinkage during cooking. Grinds with less fat should shrink less. But it wasn't really a big deal
The shrinkage is exactly where my head was at. Less product after cooking
Quote:
Open this thread and read about something else.
Jk
Sorry to disappoint :)
Bill, you can smash my taco anyt.....errrr, it's gotta be your bull.
Different topic, on your ground beef, the mix of brisket, ribs, chuck tastes and sounds great, but can you get that mixed grind where you are or are you taking an Italian meat grinder?
I'd have to grind my own to get a mix. I'm sure I put some brisket away, but I've never gotten around to it. One of these days I'll remember
Quote:
In comment 16129454 DefenseWins said:
Quote:
since you are smashing in other ingredients and not really sinking teeth into a "burger", would you recommend going to an 85% or 90% lean ground beef?
80% was fine, and unless you want to cut out some fat, I don't see a reason to go for the pricier grinds. The one advantage though, is that while my meat covered the whole tortilla at the start, there was shrinkage during cooking. Grinds with less fat should shrink less. But it wasn't really a big deal
The shrinkage is exactly where my head was at. Less product after cooking
yeah, but it's still a full quarter pound and with all the stuff I threw in, it wasn't really problematic. Just take you bites a little differently.
Quote:
In comment 16129192 TrevorC said:
Quote:
Open this thread and read about something else.
Jk
Sorry to disappoint :)
Bill, you can smash my taco anyt.....errrr, it's gotta be your bull.
I'm not going down this road, lol
Quote:
In comment 16129452 Bill in UT said:
Quote:
In comment 16129192 TrevorC said:
Quote:
Open this thread and read about something else.
Jk
Sorry to disappoint :)
Bill, you can smash my taco anyt.....errrr, it's gotta be your bull.
I'm not going down this road, lol
Im just messing with you. im going to try this some time.
Bill, you can smash my taco anyt.....errrr, it's gotta be your bull.
I'm not going down this road, lol
Im just messing with you. im going to try this some time.
The smashed taco or the smashed taco?
Quote:
Bill, you can smash my taco anyt.....errrr, it's gotta be your bull.
I'm not going down this road, lol
Im just messing with you. im going to try this some time.
The smashed taco or the smashed taco?
Why cant I do both?
Quote:
In comment 16129613 TrevorC said:
Quote:
Bill, you can smash my taco anyt.....errrr, it's gotta be your bull.
I'm not going down this road, lol
Im just messing with you. im going to try this some time.
The smashed taco or the smashed taco?
Why cant I do both?
You can, just try not to drip too much