1 poundground bison, beef, elk, lamb, or old-world blend 

1 tbsp chili powder 

1 tsp ground cumin 

1 tsp garlic powder 

0.5 tsp paprika (or smoked paprika) 

0.5 tsp oregano 

0.5 tsp kosher salt 

0.25 tsp black pepper 

pinch of red pepper flakes or cayenne pepper, optional 

6 (six-inch) flour tortillas (flour works bestthey’re more absorbent and the meat sticks better) 

2/3 cup of your favorite cheese (I love this with our raw pepperjack) 

½ cup Plain Greek Yogurt or Sour cream for topping 

½ cup your favorite salsa for topping 

½ cup shredded lettuce for topping 

Add ground meat and all seasonings to a medium bowl, mix until just combined. 

Divide and roll your beef into 21/2-ounce balls. Place each ball on a plate and putthem in the fridge until yourskillet is preheated. 

Turn yourburner onto high heat, ungreased, unless you are using something leaner than 90/10. 

Place each ball on the hot flat top and set a6-inch tortilla on top. 

Use your smashing tool to press down very firmly on top of each tortilla, smashing the meat until it is as thin as it goes. Let them cook for 1 minute, then press down on top of each tortilla again, which will get some of the fat out for the edges to cook in. Then let cook disturbed for 2 to 3 minutes. (The patties are sothin; this isenough time for them to cook through.) 

Use a stiff steel spatula to scrape underneath one of the burgers and see if it isbrown and crispy. (Be forceful; themeat might be sticking a little to the surface butthat's okay). Ifit's notbrown and crispy, increase the temperature of your grill (but it should be smoking-hot.) Once browned and crisp,flip and smash tacos onto their tortilla side and let cook another 2ish minutes so the tortilla can crisp up by cooking on the surface. Top with cheese, which will melt as the tortillas crisp. 

Remove andadd toppings, then enjoy!