Great Mexican for all. The best taco meat you will ever eat for tacos or nachos. And you made it from scratch with these easy step by step photo instructions.
Publishing Note: This is the first in a series of a repost of older underappreciated recipes. I want to highlight some great recipes that are my personal favorites. I’m buffing up the photo editing and wording some.This taco meat visits my house at least monthly. Please give it a try.
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.
You will never open an envelope of taco mix again. For about the same work and just using what you already have in your pantry, you can do this in less than 25 minutes.
An easy 5. I have done it over and over. And it is very hard to stop eating and save the leftovers for tomorrow.
Recipe Notes on spicy taco meat:
This is about a 6/10 spicy when using 2 teaspoons of cumin and the 1/2 teaspoon of cayenne. 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. Please use 85% or 90%.
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. Please use 85% or 90%.
Near the end of this recipe, a touch of brown sugar and vinegar are added. This adds some complexity to the taste profile. I admit to skipping it about half the time.
Lastly, make a lot more than you think you want. The last cooking for the two of use was 4 pounds. It is good in the refrigerator for 3 to 4 days and freezes well.
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.
November 22, 2013
January 12, 2017