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Taco Tuesday: Cheeseburger tacos by Chef Alex Stupak

Adriana Velez is Food Editor for SheKnows. She spent her formative years in Brooklyn, which pretty much explains everything about her. She now lives somewhere else and has discovered life after kale and kombucha. She's written for Civil ...

2 Of your favorite foods in 1 dish — plus a recipe for flour tortillas

If you can't decide between tacos and cheeseburgers, we've got just the recipe for you.

Alex Stupak, Empellón Cocina chef/owner and author of the new cookbook Tacos: Recipes and Provocations, encountered cheeseburger tacos like these at Mexico City taqueria El Rey del Taco. There was a line around the block for these tacos, so he had to try them. And the tacos were so undeniably good that he included the recipe in his cookbook. Here's how he describes the experience:

"The women ordered one taco and we all watched as the cook prepped the griddle with lard, added a burger patty and a handful of grated cheese, and attacked the thing with a pair of metal spatulas, chopping and scraping the melty mess as if he were mixing cookie crumbles into ice cream at a Cold Stone Creamery. He swiped a flour tortilla with mayo, piled on the gooey beef, and topped it with sliced tomato and avocado. I really didn’t want to like this thing. But I did. We all did.

My god, cheeseburger tacos. Cheeseburger tacos. The absurdity of it can take your breath away. Mexico gifted its cuisine to America, and over time we gave it a patriotic makeover, drowning its nuances in seismic waves of nacho cheese. In return, I guess, we gave them cheeseburgers. This is cultural exchange at its most mystifying. The cheeseburger taco forces some uncomfortable questions—namely, what counts as Mexican food? If the answer is simply food that’s cooked by Mexicans, for Mexicans, in Mexico, using Mexican ingredients, then why is a cheeseburger taco not valid? And who is in a position to make that call? Not me, probably.

So I came back to New York, put a cheeseburger taco on the menu at Empellon Cocina, and watched it sell out every night—another cultish burger in a city that worships them. I’m not sure this taco makes a provocative statement when it is served in the United States, where there’s no reason to analyze why a restaurant would offer a burger. I don’t think anyone eating it at Empellon sees it as a symbol of globalization, or ponders what is gained or lost as one food culture bleeds into another. Maybe it doesn’t matter. Maybe junk food is a universal golden calf and I just need to get right with the Lord. Nevertheless, you’re going to love it."

Hungry now? So are we! Stupak's cookbook includes both traditional and outlandish taco recipes (like one with smoked salmon and cream cheese), along with some of the best tutorials you'll ever see on making your own flour and corn tortillas. You can use store-bought tacos and salsa if you prefer, but we've included Stupak's recipes for each. Here's an important note on this cheeseburger tacos recipe.

More: Taco Tuesday: 15 Sausage tacos to change up your favorite meal

"Note that the filling for this taco comes together rather quickly and it must be served and eaten immediately, or else the melted cheese will seize up. For this reason, the usual taco method doesn’t apply here; instead, you must make the tortillas first, and hold them warm while you prepare the cheeseburger mixture."

2 Of your favorite foods in 1 dish — plus a recipe for flour tortillas
Image: Copyright 2015 Evan Sung

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