south-of-the-border essentials: awesome taco meat

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

Well, another Cinco De Mayo party is in the rearview mirror, and among all the food and drink that was served was this ground taco beef. I designed it with enough flavor to help it compete with all the other things folks put on their tacos, and it did not disappoint. So, you ready… Let’s get into the kitchen.

serves Several
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For south-of-the-border essentials: awesome taco meat

  • PLAN/PURCHASE
  • 1 lb
    ground beef, lean variety
  • 1 Tbsp
    ancho chili powder
  • 1/2 tsp
    salt, kosher variety, fine grind
  • 3/4 tsp
    ground cumin
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    garlic powder
  • 1/2 tsp
    dehydrated onions, coarsely ground
  • 1/4 tsp
    white pepper, freshly ground
  • 8 oz
    tomato sauce, 1 small can
  • 8 oz
    beef stock, not broth
  • OPTIONAL ITEMS
  • 1/2 md
    yellow onion, finely chopped or grated, cooked with the ground beef
  • coriander
  • smoked paprika, for depth
  • crushed red pepper flakes, for heat

How To Make south-of-the-border essentials: awesome taco meat

  • 1
    PREP/PREPARE
  • 2
    To make this recipe, you will require a pot or skillet large enough to hold all of the ingredients.
  • 3
    The Ground Beef I grind my own meats, and for this recipe I am using a lean chuck roast (80/20). You can get ground chuck from your local butcher; however, you could try other types of meat; even ground chicken or turkey.
  • 4
    Can You Freeze this Recipe? Absolutely, just put it into portion-size freezer bags (Ziploc), squeeze as much air out as possible, and pop into the fridge. It should be good for 4 – 6 months. When needed, let the bag defrost overnight in the fridge, then slowly heat up over low heat. FYI: If you use a vacuum sealer, you will extend the freezer time to about a year. I LOVE my vacuum sealer.
  • 5
    Gather your ingredients (mise en place).
  • 6
    Add the ground beef to a pot or skillet over medium heat.
  • 7
    Add the onion, if using.
  • 8
    As it cooks, break it up using a spatula or wooden spoon.
  • 9
    After it is cooked, drain off any grease, and add all the dry spices. Stir until the beef is coated in the spice mixture. Add the tomato sauce and beef stock, then stir and bring up to a simmer. Simmer until it begins to thicken, about 20 – 30 minutes.
  • 10
    PLATE/PRESENT
  • So Yummy
    11
    Serve with corn or flour tortillas and other fixings. Enjoy.
  • Stud Muffin
    12
    Keep the faith, and keep cooking.
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