His recipe offers a fun take on the smash taco trend, utilizing an almost dorm room style efficiency to blend Tex-Mex techniques with Estonian pantry staples.
Interested in applying the famously spicy Põltsamaa sinep (mustard) to something new? Then try out the recipe below and check out his Instagram video, too.
Põltsamaa Mustard Smash Tacos
The following method prepares the tacos individually, allowing you to scale the meal easily. The quantity of the signature sauce depends entirely on your initial base of yogurt or mayonnaise in the bowl, making it easy to prepare for a solo lunch or a larger group.
Yield: One serving per taco (sauce yields variable)
Prep time: Ten minutes
Cook time: Five minutes per taco
Ingredients
The sinep sauce
- Yogurt or mayonnaise (base)
- Garlic powder
- Paprika
- one onion, finely chopped
- Pickles, finely sliced
- Pickle juice
- Põltsamaa sinep (a generous amount squeezed into the bowl)
- A splash of vinegar
The tacos
- Small tortillas
- Minced meat (rolled into small balls)
- Cheese (sliced)
- Lettuce, finely chopped
- Extra pickles
- Sriracha (optional, for extra heat)
Instructions
- In a bowl, combine your choice of yogurt or mayonnaise with the garlic powder and paprika. Stir in the chopped onions and finely sliced pickles. Add the pickle juice, a splash of vinegar, and a generous squirt of Põltsamaa mustard. Mix thoroughly until the sauce is well-combined and set aside.
- Take a ball of minced meat and place it directly onto a tortilla. Press the meat down firmly so it covers most of the surface of the tortilla.
- Place the tortilla, meat-side down, onto a hot pan. Use a spatula to flatten it further, ensuring the meat sears and develops a crust while the tortilla warms on top.
- Once the meat is cooked through, flip the taco so the tortilla is on the pan. Immediately place cheese on top of the hot meat and let it melt.
- Remove the taco from the pan. Top with a handful of finely chopped lettuce and a heavy drizzle of the special mustard sauce. Add more pickles and a dash of sriracha if you prefer additional spice.
