Smashed Pork Tacos
Our 15-minute take on the viral smash taco trend, but instead of searing one tortilla at a time, you’ll make 8 at once in the broiler.
- 1 lb. ground pork
- 1 Tbsp. garlic powder
- 1 Tbsp. hot smoked Spanish paprika
- 2 tsp. ground cumin
- 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
- 8 6" flour tortillas
- Finely chopped white onion, finely chopped pineapple, cilantro leaves with tender stems, and lime wedges (for serving)
- 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.
- 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).
- 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).
- Top tacos with finely chopped white onion, finely chopped pineapple, and cilantro leaves with tender stems. Serve with lime wedges for squeezing over.
Components 1 lb. ground pork 1 Tbsp. garlic powder 1 Tbsp. hot smoked Spanish paprika 2 tsp. ground cumin 1½ tsp. Morton kosher salt 8 6" flour tortillas Finely chopped white onion, finely chopped pineapple, cilantro leaves with tender stems, and lime wedges (for serving) Method 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.
Morton kosher salt in a large bowl with a fork or your hands to combine. 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).
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). Top tacos with finely chopped white onion, finely chopped pineapple, and cilantro leaves with tender stems.
