Step 1

ONION: Peel the skin from the onion. Using the large holes of a cheese grater, grate the onion to get 1 tablespoon grated onion and set it aside for the sauce. Finely dice the rest of the onion to get 1 cup; set aside for now.

Step 2

SAUCE: Prepare this first so the flavors have a chance to meld. Combine all the sauce ingredients: 1/2 cup mayo, 2 tablespoons ketchup, 1 tablespoon relish, 1 teaspoon adobo sauce, and 1 tablespoon grated onion. Season to taste with salt (I add 1/4 teaspoon). Stir until combined and smooth. Taste and adjust to personal preference. (Feel free to add a teaspoon or more of the sauce from the chipotles to increase the heat.) Store in the fridge until ready to serve.

Step 3

BEEF: Heat a large cast-iron skillet to medium-high heat. Add olive oil and the 1 cup diced onion. Sauté until it begins to turn golden, about 4-5 minutes. Move the onion to the edges of the skillet and add beef in the middle. Let the beef sear (brown), for about 1 minute per side before crumbling with a wooden spoon and browning all the way through. While beef is browning, season, adding salt & pepper to taste (I add 3/4 tsp salt & 1/4 tsp pepper), 1 teaspoon garlic powder, and 1/2 teaspoon beef bouillon powder. Once fully cooked through, drain off grease, and stir in 1 tablespoon Worcestershire sauce. Remove from heat.

Step 4

ASSEMBLE: Divide shredded lettuce evenly among 4 bowls. Divide beef evenly over the lettuce. Add toppings in desired amounts: cheese, diced pickles, halved cherry tomatoes, and thinly sliced or diced red onions. Drizzle sauce evenly (or as much as you'd like) on each bowl. Finish off with a light sprinkling of sesame seeds and enjoy promptly!