You get the best of both worlds.
Green Chile Smash Burger Taco
Chef Stephanie Banyas
25 minutes
1 hours 15 minutes
Latin American Fusion
Main Dishes
If you don't have a burger press or wide/thick spatula, you can improvise with the bottom of a glass, or a small plate.
Ingredients
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4 poblano chiles, fresh
4 serrano chiles, fresh
2 tbsp canola oil
2 tbsp lime juice
2 tbsp red wine vinegar
Honey, to taste
- ¼ cup coarsely chopped cilantro
- Flour tortillas
80/20 beef, portioned into 3-oz balls
Sliced cheese (your choice)
Salt and pepper, to taste
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½ cup Mexican crema (or crème frâiche)
- ¼ cup mayonnaise
- 2 cloves garlic, grated
Zest of 1 lime, plus a bit of the juice
2 tsp ancho chile powder
Salt, to taste
Directions
Preheat your oven to 385°F. Toss chiles in oil and season with salt and pepper. Roast in an even layer on a sheet pan, turning a few times until evenly charred and soft, about 25 minutes.
Remove to a bowl, cover with foil or plastic wrap and let steam at least 15 minutes. Remove skin/seeds/stems and slice into ¼-inch slices.
Stir together lime juice, vinegar, honey, and cilantro in a bowl. Add chilies and toss to combine. Let sit at room temperature for at least 30 minutes to allow flavors to meld.
Next, make the burger sauce. Whisk all sauce ingredients together in a bowl, cover and refrigerate for at least 30 minutes and up to 2 days.
While the chilies and sauce sit, season burger balls with salt and pepper. Oil a griddle and bring to high heat. Add burger, top with cheese, add tortilla, and press with a burger press. Flip and remove from the grill. Sauce and serve.