Smashed Pork Tacos Recipe | Epicurious

This 15-minute meal is our take on the viral “smash taco” trend. Similar to Turkish lahmacun in architecture, miniaturized and on a tortilla, the concept is simple: Spread a thin layer of ground meat on flatbread, then cook.

This version uses seasoned pork and flour tortillas and is dressed like al pastor tacos with pineapple, onion, and lime. (If you’re not a pork person, swap in ground beef, turkey, or chicken.) Instead of searing meat-side down in a skillet, then flipping to crisp the tortilla (which looks cool on camera but takes a while and runs the risk of the meat sliding off when turned), here you’ll make eight at once in the broiler on a wire-rack–lined baking sheet. Make sure to press the filling all the way to the edges of the tortillas; as the meat broils, it may shrink a bit, but will be no less tasty. This recipe makes eight small tacos, which comfortably serves two to four depending on how hungry everyone is. On the plus side, since they take barely 5 minutes to cook, it’s a snap to make another batch.