Mexican Smash Burger Tacos with Chorizo and Spicy Sauce

This easy Mexican Smash Burger Tacos recipe uses a chorizo-beef blend that is placed on a tortilla, then smashed and cooked together until the meat is browned and the tortilla is crisp. Finished with a spicy smash sauce and ready in about 20 minutes, with a gluten-free corn tortilla option.

Course Main Dishes

Cuisine American, Mexican, Tex-Mex

Keyword chorizo burger tacos, corn tortilla smash tacos, Gluten Free smash Tacos, Mexican Smash Burger Tacos, smash burger tacos, viral taco trend

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 343kcal

Author Michele @ Flavor Mosaic

Ingredients

1 pound ground beef 80/20
1/2 cup chorizo
1/2 teaspoon garlic powder
8 (8-inch) flour tortillas
1/2 cup queso
1/2 cup shredded lettuce
1/2 cup pico de gallo
1/2 cup guacamole
1/4 cup sour cream
3 tablespoons salsa
1/4 teaspoon smoked paprika or chipotle powder

Instructions

Combine the beef, chorizo, and garlic powder in a medium bowl. Divide the mixture evenly and roll it into eight equal-sized balls.
Heat a large skillet or griddle over medium heat and spray it with cooking spray.
Place a meat ball in the center of a flour tortilla and press down lightly so it sticks. Carefully place the tortilla meat-side down on the hot skillet.
Smash the meat flat using a spatula and cook for about 3 minutes.
Flip the taco so the tortilla side is down on the skillet and the thin burger patty is on top. Cook for another 2 to 3 minutes, until the tortilla is crisp and the meat is cooked through.
Remove from the skillet and fold the tortilla in half.
Heat the queso in the microwave according to the package directions.
Add queso, shredded lettuce, pico de gallo, and guacamole to the tacos.
Combine the sour cream, salsa, and paprika or chipotle, and drizzle over the tacos.
Serve the tacos flat or folded — your choice!

Notes

Can I Use Corn Tortillas? (Gluten-Free Option)

Yes! While flour tortillas are the standard for smash tacos because the meat sticks to them easily, you can absolutely use corn tortillas to make this recipe gluten-free.

Corn tortillas are more delicate, so the “smash in the pan” method can cause them to crack. Here’s the simple technique that works beautifully:

Press Before You Pan
Take a ball of the chorizo-beef mixture and press it firmly onto a fresh or slightly warmed corn tortilla before placing it in the skillet.

Spread It Thin
Use your fingers to press the meat almost to the edges. This helps the meat bond to the tortilla.

Cook Meat-Side Down
Place the tortilla meat-side down on a hot skillet. Since it’s already attached, there’s no need to smash it, just let it sear and crisp up naturally.

This method keeps the tortilla intact while giving you the same crispy edges and great flavor.

Tips:

Use something heavy or press hard with a spatula until the hamburger is smashed thin. You can also just press the burger flat onto the tortilla with your palm before you place it in the pan.

The hamburger is super thin and will cook quickly. Cook for 3 minutes, then flip and continue cooking for another 2 to 3 minutes.

You can serve these flat, or if eating as a taco, fold as soon as it comes out of the pan if you want it to be a taco shape.

The sauce for these smash tacos is not the typical smash burger sauce. It is a spicy cream sauce. If you want it a bit spicy, add the chipotle powder or some chili powder.

Storage:

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition