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One smash burger taco made with mexican flavors.

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!
Servings: 8 Tacos
Chef Alli
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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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

  1. 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.
  2. 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.
  3. 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

Calories: 318kcalCarbohydrates: 17gProtein: 13gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 403mgPotassium: 157mgFiber: 1gSugar: 2gVitamin A: 485IUVitamin C: 11mgCalcium: 86mgIron: 2mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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