1 lb ground beef (80/20 works best)
Salt pepper
Small flour tortillas
1/2 cup mayo
2 tbsp ketchup
2 tbsp sweet pickle relish
1 tsp yellow mustard
1 tsp white vinegar
Pinch of garlic powder paprika
1 large yellow onion, finely diced
1 tbsp butter
Salt
Shredded lettuce
Pickles (dill chips or chopped)
Mix mayo, ketchup, relish, mustard, vinegar, garlic powder, and paprika until smooth.
Set aside in the fridge while you prep everything else so the flavors can come together.
Caramelize the onions
Melt butter in a skillet over medium heat.
Add diced onions and a pinch of salt. Cook low and slow for 15–20 minutes, stirring occasionally, until soft, golden, and jammy.
Set aside.
Take each tortilla and press a thin layer of raw ground beef directly onto one side (about 2–3 oz per tortilla).
Season with salt and pepper.
Cook
Heat a skillet (cast iron is best if you have it).
Place the beef side down first and smash firmly with a spatula to get those crispy edges.
Cook 2–3 minutes until deeply browned and crispy.
Flip, immediately add a slice of American cheese, and let it melt.
Assemble
Top each taco with caramelized onions, shredded lettuce, pickles, and a generous drizzle of animal-style sauce.
