Smashed Beef and Bone Marrow Street Tacos

Mix the shredded cheddar and egg whites in a bowl. Heat a non-stick skillet over medium heat. Pour the cheese mixture into four small rounds, letting them melt, bubble, and form a crispy, lacy crust. Flip once, cook for 30 seconds, then drape each circle over a spatula or rolling pin to harden into taco shell shapes.

Melt the rich bone marrow in a screaming hot cast-iron griddle. Divide the ground beef into four small balls, place them directly onto the hot marrow fat, and smash them completely flat with a heavy press. Season generously with tajin and sear until the edges are crispy and charred. Flip and sear for 30 more seconds.

Whisk the sour cream, fresh lime juice, and a pinch of salt together in a small squeeze bottle or bowl until smooth.

Place the crispy cheese taco shells on a serving plate. Stuff each shell with the ultra-crispy smashed beef. Drizzle the lime-sour cream street sauce over the top and garnish with plenty of freshly chopped cilantro.