Smoky Creamy Smash Tacos: An Upgrade to Normal Smash Tacos!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Take one block of cream cheese and place it in a bowl at room temperature.

Add 1 tablespoon of diced chipotles in adobo and 1 tablespoon of minced garlic to the bowl.

Mix the cream cheese, chipotles, and garlic together until smooth.

Dump the mixture onto a sheet of parchment paper and form it back into a cube.

Wrap the cube in parchment paper and refrigerate for about 30 minutes.

Preheat the smoker to 180 degrees Fahrenheit.

Place the cream cheese on a wire rack and put it in the smoker for about 2 hours.

After smoking, wrap the cream cheese in cling wrap and refrigerate until the next day.

On taco day, mix together 1 pound of pork chorizo and 1 pound of ground beef in a bowl.

Add 2 tablespoons of taco seasoning to the meat mixture and mix until homogeneous.

Form the meat mixture into 11 balls, each about 3 ounces.

Preheat the griddle on low heat.

Place a ball of meat on the griddle and top it with a corn tortilla.

Smash the tortilla down onto the meat.

Repeat with the remaining balls of meat and tortillas.

Brush the back of each tortilla with anetto oil to help it crisp up.

Flip the tacos to cook the other side until crispy.

Add a tablespoon of the smoked chipotle garlic cream cheese on top of each taco and let it melt.

Sprinkle a handful of Chihuahua cheese on top of the cream cheese and smash it down a bit.

Use two spatulas to fold the tacos into shape and hold them for a few seconds until the cheese acts as glue.

Cook until the tortillas are crispy and golden brown.

Once cooked, remove the tacos from the griddle and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens