Comal 864 Recipe

Prepare meat blend

In a large bowl combine removed-casing fresh pork chorizo and ground chuck. Sprinkle kosher salt and black pepper over the mix and gently fold with your hands just until combined. Do not overwork; keep mixture slightly loose. Divide into six 5.5–6 oz portions (approximate) and form into loose rounds about 3.5–4 inches wide and 3/8–1/2 inch thick.

Heat griddle or skillet

Heat a heavy cast-iron griddle or flat top over medium-high heat until very hot. Add 1–2 tablespoons neutral oil and spread to coat surface.

Smash and sear

Working in batches to avoid crowding, place one meat round on the hot surface. Using a heavy metal spatula (or a second flat-bottomed spatula) press down firmly to flatten into a thin patty (smash) ~1/4 inch thick. Hold pressure for 10–15 seconds to ensure good contact. Season the top once smashed with a light sprinkle of salt and pepper. Cook undisturbed for 1.75–2.5 minutes, until edges are deeply browned and crispy.

Flip and cheese

Flip the patty and immediately top each patty with a slice of American cheese (or cheese blend). Cook another 45–60 seconds until cheese melts and patty is cooked through. Remove to a tray and tent with foil to keep warm. Repeat for remaining patties, adding oil between batches as necessary.

Toast buns

Butter the cut sides of the buns and toast cut-side down on the griddle until golden, about 30–45 seconds. Assemble smashburgers: spread a generous spoonful of chipotle smash sauce on bottom bun, add a cheese-topped chorizo patty, a handful of shredded lettuce, diced tomato, a drizzle of extra sauce if desired, and top bun.

Season and cook steak

Pat the skirt or flank steak dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat a skillet or griddle over high heat with 1 tablespoon vegetable oil until shimmering. Sear the steak 2–3 minutes per side for medium-rare, longer if desired. Remove to a cutting board and let rest 5 minutes. Slice thinly across the grain into bite-size strips.

Warm tortillas

Heat a clean cast-iron skillet or comal over medium-high heat. Warm corn tortillas one at a time about 20–30 seconds per side until pliable and slightly charred at the edges. Keep tortillas wrapped in a clean towel to stay warm.

Build tacos

Place a warm tortilla on a plate, add 1–2 tablespoons of sliced steak, sprinkle with a pinch of diced white onion and chopped cilantro, and finish with a squeeze of lime. Offer salsa verde and pickled jalapeños on the side for guests to adjust heat and acidity. Repeat for remaining tortillas and steak.

Make chipotle smash sauce

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup Mexican crema (or sour cream), 1 tablespoon minced chipotle in adobo, 1 teaspoon hot sauce (optional), 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder until smooth. Taste and adjust salt or heat. Refrigerate until ready to serve.

Prepare toppings

Toss shredded iceberg lettuce and diced tomato lightly or keep separate for assembly. Slice avocado or prepare guacamole if using. Keep pickled jalapeños and pickled red onion readily available for both tacos and burgers.

Cook tomatillos

Place quartered tomatillos and whole jalapeño on a hot dry skillet or under the broiler and roast until charred and softened (about 6–8 minutes, turning). Allow to cool briefly.

Blend and season

In a blender or food processor combine roasted tomatillos, roasted jalapeño, 1 clove garlic, 1/4 cup cilantro, 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt and 2 tablespoons water. Pulse to a slightly chunky consistency. Adjust lime and salt to taste. Transfer to a bowl and chill or serve immediately.

Serve

Arrange two stacked chorizo smashburgers per order or a single depending on portioning (suggested: 1 burger per sandwich). Plate 3 street tacos per person alongside the burger or plate as separate items: place burgers on toasted buns with extra sauce on the side and tacos garnished with onion, cilantro, lime wedges, radishes and salsa verde. Provide pickled red onion, pickled jalapeños and avocado as optional garnishes.

Storage & Make-ahead tips

Chorizo/ground blend can be portioned and refrigerated up to 24 hours before cooking. Smash sauce keeps covered in refrigerator up to 5 days. Salsa verde will keep refrigerated 3–4 days. Cooked patties are best served immediately for crisp edges; reheat briefly on a hot griddle if needed.