# What You'll Need:
→ Beef
01 - 1.1 lbs (500 g) ground beef (80/20 blend recommended)
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
→ Tortillas
07 - 8 small (6-inch) flour tortillas
→ Cheese & Toppings
08 - 1 cup (120 g) shredded cheddar or Monterey Jack cheese
09 - 1 small red onion, thinly sliced
10 - 1 small head romaine lettuce, shredded
11 - 2 medium tomatoes, diced
12 - 1/2 cup sour cream
13 - 1/2 cup salsa or hot sauce
→ Oil
14 - 2 tbsp neutral oil (e.g., canola or vegetable)
# How To Make:
01 - In a bowl, combine ground beef with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Mix gently until just incorporated.
02 - Divide the seasoned beef into eight equal portions, approximately 2 ounces (60 grams) each, shaping them into balls.
03 - Heat 1 tablespoon of neutral oil in a large skillet or griddle over medium-high heat until hot.
04 - Place two to three tortillas on the heated surface. Center a beef ball on each tortilla.
05 - Using a spatula or burger press, firmly press each beef ball into a thin layer covering most of the tortilla surface.
06 - Sear the beef for 2 to 3 minutes until the bottom is browned and crisp.
07 - Carefully flip each taco so the beef side faces down and cook for an additional 1 to 2 minutes until the tortillas become crisp and the beef is fully cooked.
08 - Sprinkle a small handful of shredded cheese onto the hot beef side while still on the cooking surface.
09 - Remove the tacos to a plate with the beef side facing up. Repeat the process with the remaining tortillas and beef balls, adding more oil as necessary.
10 - Top each taco with shredded lettuce, diced tomatoes, sliced red onions, sour cream, and salsa to preference. Serve immediately.
