Smashed Beef and Bone Marrow Street Tacos

Heat a non-stick skillet over medium-high heat. Divide the shredded cheddar cheese into four equal piles. Place two piles in the skillet, spacing them apart. Let them melt and bubble until the edges turn golden and lacy, about 2-3 minutes. Carefully flip each cheese round and cook for another 30 seconds. Lift them out and immediately drape them over a rolling pin or thick spatula handle to cool into a curved taco shell shape. Repeat for the remaining two shells.

In a tall beaker, combine the egg yolk, lemon juice, chipotle powder, and a pinch of salt. Pour the avocado oil on top. Insert an immersion blender to the bottom, turn it on, and slowly pull it upward to emulsify into a thick mayonnaise. Fold in the finely chopped dill pickles.

Shape the ground beef into four loose balls. Heat a heavy cast-iron griddle or skillet over high heat and melt the beef bone marrow. Place the beef balls onto the screaming hot griddle. Use a heavy spatula to press and smash each ball completely flat. Season generously with sea salt and black pepper. Cook for 2 minutes until a deep, dark brown crust forms, then flip and cook for 1 more minute.

Place one smashed beef patty into each crispy cheese taco shell. Drizzle generously with the spicy pickle mayo and serve immediately while hot and crispy.