This 15-minute meal is our take on the viral “smash taco” trend. Similar to Turkish lahmacun in architecture, miniaturized and on a tortilla, the concept is simple: Spread a thin layer of ground meat on flatbread, then cook.
This version uses seasoned pork and flour tortillas and is dressed like al pastor tacos with pineapple, onion, and lime. (If you’re not a pork person, swap in ground beef, turkey, or chicken.) Instead of searing meat-side down in a skillet, then flipping to crisp the tortilla (which looks cool on camera but takes a while and runs the risk of the meat sliding off when turned), here you’ll make eight at once in the broiler on a wire-rack–lined baking sheet. Make sure to press the filling all the way to the edges of the tortillas; as the meat broils, it may shrink a bit, but will be no less tasty. This recipe makes eight small tacos, which comfortably serves two to four depending on how hungry everyone is. On the plus side, since they take barely 5 minutes to cook, it’s a snap to make another batch.
Recipe information
Total Time
20 minutes
Yield
Makes 8
Ingredients
Preparation
Step 1
Place a rack in upper third of oven; heat broiler. Gently mix 1 lb. ground pork, 1 Tbsp. garlic powder, 1 Tbsp. hot smoked Spanish paprika, 2 tsp. ground cumin, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a large bowl with a fork or your hands to combine.
Step 2
Divide pork mixture among eight 6" flour or corn tortillas (about 3 Tbsp. each). Place a tortilla on a cutting board, plate, or clean surface. Using a fork or your hands, smash and thinly spread meat mixture all the way to edges of tortilla. Transfer to a wire rack set inside a rimmed baking sheet. Repeat with remaining tortillas, overlapping very slightly on rack (it will be full).
Step 3
Broil tacos until tortillas are starting to char and curl up a little at edges and meat is browned (it may shrink a bit), about 4 minutes (watch them carefully).
Step 4
Top tacos with finely chopped white onion, finely chopped pineapple, and cilantro leaves with tender stems. Serve with lime wedges for squeezing over.
