Smash Burger Tacos with Pork
Crispy ground pork and chorizo, combined with bold Mexican flavors, make these Smash Burger Tacos with Pork the ultimate easy-to-eat family favorite. This recipe shows you how to easily divide your ground meat and keep the tacos warm until serving!
Looking for another easy ground pork recipe, try my Pork Meatball Stroganoff.
A Quick Look at the Recipe
- ✅ Recipe Name: Smash Burger Tacos with Pork
- ⏲️ Ready In: 20 Minutes or Less
- 👨👨👦👦 Makes: 8 Tacos
- 🍽️ Calories: 318kcal
- 💪 Protein: 13g
- 🥣 Main Ingredients: Ground pork, Chorizo, garlic, flour tortillas, your favorite taco toppings
- 💯 Why You’ll Love It: These tacos cook very fast and can be eaten flat or folded. The flour tortillas get nice and crispy in the pan and the chorizo adds a good warm and spicy punch that really elevates the flavors.
Have you gotten on board with the smash tacos trend yet? Well, get ready! They are full of flavor and a protein-packed, simple dinner your family will love.
We love how the ground pork and chorizo in this recipe get super caramelized because the entire surface is smack flat on the hot pan (or griddle). When you flip the taco over, the crispy meat side is then on top, allowing the tortilla on the bottom to get good and crispy
Set out all the toppings for a fun smash taco bar and let everyone add their favorites. Whether it’s a Pulled Pork Parfait or a Smash Burger Taco, I love a good hands-on dinner project, don’t you?
Ingredients and Substitutions
For a complete list of ingredients, see the detailed recipe card below.
- Chorizo sausage and ground pork: Sometimes chorizo can be really spicy, depending on the brand. My family is kind of sensitive to spiciness, so I add the ground pork to tone the chorizo down a bit. You can use all chorizo for this recipe if your family enjoys spicy meat. You can also use all ground pork or pork sausage.
- Garlic powder: May substitute granulated garlic or a clove of freshly minced garlic.
- Flour tortillas: I use Mission brand flour tortillas that are 6 inches across, also called fajita-size tortillas. If you use street taco-size flour tortillas, your meat mixture will go further since they’re smaller. For a gluten-free option, substitute corn tortillas for the flour tortillas.
- Old El Paso Creamy Queso Sauce: If you’re making chips and queso as a side dish for these street tacos, feel free to substitute that for the bottled queso sauce as a garnish. I find it super convenient to keep a bottle of queso sauce in my fridge for when I just need a little bit of cheese sauce as a garnish.
- For the cream sauce (optional): Combine sour cream, salsa, and minced chipotles until smooth, for a creamy topping that complements the spiciness of the chorizo. I like how the smokiness of the chipotles in the sauce perfectly complements the flavors of chorizo.
- Garnishments: Shredded lettuce, sliced red onion, diced tomatoes or pico de gallo – use your favorite Mexican toppings as desired.
Step by Step Instructions
Step 1: Place the ground pork, chorizo, and garlic powder into a medium mixing bowl.
Step 2: Using a silicone spoonula or your gloved hands, combine the meats with the garlic until well blended.
Step 3: Divide the meat mixture into 8 equal portions, then roll each portion into a ball using your palms.
Step 4: Place a ball of the meat mixture onto the center of a flour tortilla. Use your fingertips to press the meat evenly out to the edges of the flour tortilla. Repeat with the remaining meat balls and flour tortillas.
Step 5: Heat a large skillet or griddle over medium heat, brushing it with a bit of oil if it’s not a nonstick skillet. Carefully place the tortilla meat-side down onto the center of the preheated skillet. (If you’re using a griddle, you can cook as many as will fit without crowding them.)
Using a metal spatula, gently press down on the tortilla to really secure the meat to the tortilla. Cook for about 3 minutes until nicely browned and cooked through.
Step 6: Flip the taco so the tortilla side is down on the skillet and the meat side is up.
Cook for another couple of minutes, or just until the tortilla is crisped and golden brown.
Remove the taco from the skillet and repeat with the remaining prepared tacos.
Optional: In a small bowl, mix the sour cream with the salsa and chipotles.
Garnish each taco with queso, shredded lettuce, tomatoes, and guacamole, as desired. Drizzle with the sour cream mixture and enjoy. Serve the tacos flat or folded – your choice!
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My Recipe Tips
- To make the meat portions come out evenly in a quick manner, I like to pat the meat mixture into a large disc. Then, I use a bench scraper or pizza cutter to cut the disc into 8 pie wedges. It’s easy to grab each wedge and roll it up into a ball.
- If you’re working in a skillet and making the tacos 1-2 at a time, you can put a cookie sheet in a warm oven and add the tacos as you make them. I put parchment papers between the layers if I’m stacking them up.
- If you’re cooking the tacos on a griddle, such as a Black Stone, you can cook several at one time and really get all the smash tacos done at once and really fast.
Smash Burger Tacos FAQs
The secret to a crispy Smash Burger Taco is a very hot skillet. Make sure your skillet is hot enough to brown the meat and not steam it.
If you’re in a big hurry, you can reheat smash burger tacos in the microwave. The best way to reheat smash burger tacos, however, is in the air fryer. A couple of minutes in an air fryer will really crisp up both the meat and the flour tortilla, making the smash tacos taste brand new again!
They will keep for 2-3 days in an airtight container in the fridge.
More Easy Family Recipes
If you are looking for other tasty recipes, try this Creamy Italian Sausage Soup. It cooks up in a flash, and everyone loves it. Or sear up this simple Pork Cutlet Sandwich that is ready in a flash for a busy weeknight dinner.
If you try this recipe, please rate the recipe and leave a comment below! It helps others when they can read your personal feedback. And, if you snap any photos, please share them on Instagram so we can repost them to our Stories!
Smash Burger Tacos with Pork
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Ingredients
For the Tacos
- 1/2 pound ground pork
- 1 pound chorizo sausage
- 1 teaspoon garlic powder or 1 clove minced garlic
- 8 six-inch flour tortillas, I use Mission brand, fajita size
- 1/2 cup Old El Paso Creamy Queso Sauce or your favorite prepared queso, warm
- Shredded lettuce sliced red onion, diced tomatoes or pico de gallo, for garnishing the tacos, use your favorites
For the Sauce
- 1/2 cup sour cream
- 3 tablespoons salsa
- 1/4-1/2 teaspoon minced chipotles or chipotle powder or to taste
Instructions
Make the Tacos
- Combine the ground pork, chorizo, and garlic powder in a medium mixing bowl. Divide the mixture evenly and roll it into eight equal-sized balls.1/2 pound ground pork, 1 pound chorizo sausage, 1 teaspoon garlic powder or 1 clove minced garlic
- Place a ball of the meat mixture into the center of a flour tortilla. Using your fingertips, press it out to cover the surface of the tortilla. Repeat with the remaining balls of meat mixture and tortillas.8 six-inch flour tortillas, I use Mission brand, fajita size
- Heat a large skillet or griddle over medium heat, brushing it with a bit of oil if it's not a nonstick skillet.
- Carefully place the tortilla meat-side down onto the center of the preheated skillet. (If you’re using a griddle, you can cook as many as will fit without crowding them.)
- Using a metal spatula, gently press down a bit on top of the tortilla to really secure the meat to the tortilla. Let the meat cook for about 3 minutes until very nicely browned and cooked throughout.
- Now flip the taco so the tortilla side is down on the skillet and the meat side is up.
- Cook for another couple of minutes, or just until the tortilla is crisped and golden brown.
- Remove the taco from the skillet and repeat the cooking process with the remaining prepared tacos.
Make the sauce
- In a small bowl, prepare the sauce by combining the sour cream with the salsa and chipotles.1/2 cup sour cream, 3 tablespoons salsa, 1/4-1/2 teaspoon minced chipotles or chipotle powder
Garnish the Tacos
- Garnish each taco with queso, shredded lettuce, tomatoes, and guacamole, as desired. Drizzle with the sour cream mixture and enjoy.1/2 cup Old El Paso Creamy Queso Sauce, Shredded lettuce
- Serve the tacos flat or folded – your choice!
Notes
- To make the meat portions come out evenly in a quick manner, I like to pat the meat mixture into a large disc. Then, I use a bench scraper or pizza cutter to cut the disc into 8 pie wedges. It’s easy to grab each wedge and roll it up into a ball.
- If you’re working in a skillet and making the tacos 1-2 at a time, you can put a cookie sheet in a warm oven and add the tacos as you make them. I put parchment papers between the layers if I’m stacking them up.
- If you’re cooking the tacos on a griddle, such as a Black Stone, you can cook several at one time and really get all the smash tacos done at once and really fast.
Nutrition
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.