Big Mac Tacos
Taco Tuesday special 🌮
Ingredients
- 8 small tortillas
- 2 tbsp sunflower oil
- 500 g lean beef mince (ground beef)
- 1 tsp onion powder
- 1 tsp garlic granules
- 2 tsp ketchup
- Salt and freshly ground black pepper
- 100 g mayonnaise
- 1½ tsp paprika
- 2 tbsp chopped gherkins
- 2 tbsp pickle juice
- 1 tsp American mustard
- 8 cheese slices
- Iceberg lettuce
- Gherkins
- ½ white onion (finely chopped.)
Instructions
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Mix the meat mixture together using clean hands. Divide into 8 equal balls.
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Lay the tortillas out and sit a ball of mince onto each one. Press firmly all over the tortilla with your hands or (MUCH BETTER) use a rolling pin or clean wine bottle (!) To roll out.
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Heat 1/2 tbsp of the oil over a medium high heat in a large frying pan or sauté pan (ideally one that also has a lid). When the pan is hot, place a wrap, meat side down, in the pan. Depending on the size of your pan, you should be able to cook 2 at a time.
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Cook meat side down for about 4-5 minutes or until when you take a peek underneath, the meat is golden. TIP: Press the wraps down here using either a spatula/fish slice OR rest the bottom of a clean saucepan on top and leave it there while it cooks!
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Carefully flip each wrap so they are now meat-side-up. Sit a slice of cheese on top, put the pan lid on (if you have one - if not, I tend to just hold the closest size pan lid I have over them - it helps to melt the cheese). Cook for 4-5 minutes so that the cheese melts.
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Lift out and repeat for 3 more batches. (If you want to keep them all hot to eat together, preheat the oven to a low heat and as you cook and remove them from the pan, place on a baking sheet in the oven. Add them as you cook them.)
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While the tacos are cooking, mix up the sauce in a small bowl.
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Serve the tacos with the toppings and sauce.
Notes
Beef mince: If you’re in the USA, you can use ground beef or hamburger meat.
Committed to this collection by the hand of Hunter.
