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Beef smashed straight onto tortillas and finished the taqueria way, with melting jack cheese, chipotle crema, cabbage and lime. Closer to a taco than to a burger.
Mash the 2 tablespoons chipotle in adobo into the 3 tablespoons mayonnaise with the juice of half the lime until it turns a smoky orange. This replaces burger sauce and is what pushes the dish over to the taco side.
Shred the 120 g cabbage finely and toss it with the sliced red onion, the rest of the lime juice and a pinch of salt. Leave it to soften while you cook.
Mix the 400 g beef with the cumin, the smoked paprika, the salt and the pepper and divide it into 6 loose balls, one per tortilla.
Press a ball flat onto each tortilla, right to the edges. Cook beef side down in a dry heavy pan over high heat for 2 to 3 minutes until the crust is deep brown and lacy at the rim. At this thickness the beef cooks through to 71°C, the safe point for mince.
Turn each one over, scatter the grated monterey jack on the beef and cook for 1 minute until the cheese melts and the tortilla toasts and blisters.
Fold each taco around a handful of slaw, diced tomato and cilantro, and finish with the chipotle crema. Serve with the remaining lime cut into wedges.
