Smash Dumpling Tacos with Crispy Edges and Juicy Beef
Smash dumpling tacos turn ground beef, ginger, and garlic into crisp, golden tacos with a juicy filling that tastes like the inside of a potsticker, without any folding. Seasoned raw beef is spread thin on small flour tortillas, smashed meat-side down in a hot skillet until lacy and crisp, then topped with cold, crunchy cabbage. It's an easy weeknight dinner with big flavor.
Equipment
- Medium mixing bowl
- fork
- Spoon
- Cast iron or nonstick skillet
- Sturdy spatula or burger press
- wire rack
- Baking sheet
Ingredients
For the Smash Tacos
- 1 pound ground beef
- 2 tablespoons white wine vinegar
- ½ tablespoon low sodium soy sauce
- 4 small green onions very finely chopped, about ¼ cup
- 4 cloves garlic minced, about 4 teaspoons
- 2 tablespoons ginger minced
- ½ teaspoon kosher salt
- 8 small flour tortillas street taco size
For Topping
- cabbage thinly sliced, as much as you like
- carrots shredded, as much as you like
- green onion chopped, as much as you like
- cilantro as much as you like
Instructions
- Put the beef in a medium bowl. Add the vinegar, soy sauce, green onion, garlic, ginger, and salt. Mix gently with a fork or your hands until everything is spread through the meat. Don't work it into a paste.
- Scoop one-eighth of the filling onto the center of each tortilla. Spread it into a thin, even layer all the way to the edges with the back of a spoon or damp fingers.
- Heat a cast iron or nonstick skillet over medium high. Place a tortilla meat-side down. Press firmly with a sturdy spatula or burger press, twisting a bit to spread the meat thinner. Cook 2 to 3 minutes, until the meat is browned and crisp. Cook several at once if the pan is big enough, but don't let the tortillas overlap.
- Flip and cook 1 to 2 minutes more, until the tortilla is golden.
- To serve everyone at once, keep the finished tacos warm on a wire rack set over a baking sheet in a 250°F oven. Top with cabbage, carrots, green onion, and cilantro right before serving.
Notes
Key tips: Spread the filling thin and use a sturdy spatula or burger press. If the tortilla browns before the meat crisps, turn the heat down toward medium. Ground beef should reach 160°F.
Make ahead: Refrigerate the raw filling, covered, for up to 1 day. Restir it, then cook on fresh tortillas.
Reheat: Warm cooked tacos in a dry skillet over medium heat for 1 to 2 minutes per side. Skip the microwave. Freezing hasn't been tested.