Eat this not that. I know it is tempting to just open that package of “Taco mix.” I did it for years. But you deserve more. And for about the same work and just using what you already have in your pantry, you can do it America. Great Mexican for all.
This is a “clean up” of one of my very first posts. I have changed methods, so it is time for an update. This is a greatly modified and simplified Cooks Illustrated recipe that tastes better than any ground beef taco meat you ever had. Use it in tacos, nachos, or on a salad.
An easy 5. I have done it over and over. And it is very hard to stop eating and save the left overs for tomorrow.
Notes: This is about a 6/10 spicy when using 2 t of cumin. Adjust to your taste. The part about the fat content of the meat is important. An 80% burger has a lot of fat that should be drained and draining here is getting rid of spices and flavor.
This is what you need plus your meat, salt, and pepper. A note about the ground beef. With this method, there is no point to drain extra fat off. Buy a lower fat ground beef (85% or better)
Place oil in a 12-inch pan over medium heat. Chop onion and cook until browning (about 4 minutes). While onion is cooking prep garlic and measure spices. Add garlic and dry spices. Cook one more minute stirring continuously to “bloom” the spices and garlic.
Add ground beef, break up and stir in spices. Increase heat to medium-high. Cook until well browned. About 10 minutes.
Add tomato sauce, brown sugar, and vinegar. Mix well and simmer for 5 minutes more.
August 17, 2016