BACON CHEESEBURGER TACOS

Ingredienser

1 pound 80% lean ground beef

¼ cup Gringo Seasoning (this page)

2 tablespoons neutral oil, such as canola

12 6-inch corn tortillas

1½ cups shredded Mexican-style cheese blend, store-bought or homemade (see this page)

¼ cup finely chopped red onion

¼ cup finely chopped fresh cilantro

12 cherry tomatoes, quartered

½ cup roughly chopped crisp-cooked bacon

Vejledning

In a large bowl, combine the ground beef and the Gringo Seasoning, using your hands to evenly distribute the seasoning without overworking the meat. Form the meat into 4 patties, each one about ¾ inch thick.

Heat the oil in a large heavy-bottomed pan or cast-iron skillet over medium-high heat until it is shimmering and just smoking, about 2 minutes. Sear the patties in the hot pan until they are crisp and deeply browned on the bottom, about 5 minutes. Turn the patties over and cook on the other side for 4 minutes for medium doneness. Transfer the patties to a cutting board and let them cool for 5 minutes (you don’t want the juices running out and leaving you with dry meat). Then chop the patties into a rough ½-inch dice.

Preheat the oven to 250°F.

Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface. Place the beef in a straight line down the center of each tortilla. Sprinkle a line of cheese over the beef, then top with onion, cilantro, cherry tomatoes, and bacon, and serve.

Notater

L.A. is a burger town. We’ve got Fatburger, The Apple Pan, and In-N-Out, with its secret menu where all the really good stuff is hidden unless you know what to ask for. And now we’ve got the Trejo’s bacon cheeseburger taco. Who needs a double double animal style when you’ve got this bacon cheeseburger taco? You won’t find this on In-N-Out’s secret menu. Yet.