Second stupid experiment on the same day. Leftover smashburger tacos.

[Mosca]

Okay. I felt much more confident with this one after this morning’s omelet. It’s also more traditional, but still off beat enough to qualify for a solid “wtf”. I think so, anyhow.

I started by making a quick pico de gallo. This is so easy, and so good, that you should always make it instead of buying it if you have the ingredients. I usually have everything but limes; today I have limes! It’s tomato, onion, jalapeño or serrano, lime juice, cilantro, and salt. The proportions do not matter. Make it look right, and it will taste right. You can add garlic if you want, but it can take over so be careful.




The playaz. I thought about it for a while, and decided for this one I would strip off the bun. It left some bread on, which I wanted because that crisps up really nicely! I didn’t want to overload it, otherwise. Leftover cheeseburger, pico de gallo, avocado paste, cotija cheese, and lettuce for crunch. Wheat tortillas. (Not pictured, some Mexican crema that I thought of at the last minute.)




I used the same process for heating up the cheeseburger; I really like the crisping of the potato bun in the avocado oil!




This is a much better way to steam/heat store bought wheat tortillas. This actually adds a little moisture, and they don’t dry out in a few minutes like they do when you microwave them for 20 seconds.




Then it’s just a simple matter of building a taco. Base protein,




Avocado paste,




Pico de gallo,




Crema and cotija.




Top them with lettuce for crunch, stick them in the taco holder, and PEDIDO! Order up!




You know this kicked ass.

[realdocBBQ]

Interesting. I may have to make extra smashers next time, just for the chance to recreate them into something completely different.

[STEbbq]

I am so confused Tom. We discussed the genius of building the taco in the taco holder but here..we flagrantly violate the rule. What is a poor Pitmaster to do?!

[STEbbq]

Oh, I should not read these posts while hungry! It looks awesome!

[Mosca]

I decided to try building them the way you mentioned and see what I think.

I think there are advantages both ways; the open method allows mixing layers, which might work better for some applications, and the in-holder method enforces strict layering, which works better in other applications, specifically tacos Americanos.

More experimentation is in order. I will continue to make more tacos!

[STEbbq]

My third way may be blasphemy. I actually mix the ingredients that need to be reheated in a bowl to be microwaved, heat, and mix into cold ingredients. Then dump the entire concoction on my taco, perfectly mixed for a full sensory experience with every bite.