Thursday, January 12, 2012

Taco Meat Recipe

My youngest daughter, Heather, has requested my taco meat recipe.  Here you go Heather ---


2 tbsp or so of olive oil (EVOO)
2 medium onions diced (small pieces)
3 tbsp of minced garlic (4 big cloves or so)
3 tbsp of ground cumin
2 pounds ground chuck (room temperature if possible)
1 tsp of chipotle chile pepper powder
1 can beef broth (salt-free if possible /if not reduce salt you add)
1/4 cup tomato paste
Kosher salt to taste

Warm pot on medium heat.  Add EVOO to warmed pot.  Add onions when you can smell the olive oil aroma -  but before it starts smoking.  Saute onions until they are transparent.  Add minced garlic and cook 1 minute or so.  Add 3 tbsp. of ground cumin and cook an additional minute. It will look something like the picture below and will be very aromatic. At this point, you will likely have people coming to the kitchen to see what is cooking.....

Now add the ground beef. Sprinkle meat with kosher salt. Break meat into small pieces and cook until it is browned and cooked through (no pink). Once meat is cooked, add the beef broth, tomato paste, and chipotle chile powder. Mix ingredients thoroughly. Bring this mixture to a simmer (bubbles) and then turn to low, and let this simmer on low for 15 - 20 minutes. The liquid will reduce and you will be left with flavorful meat that does not have any MSGs, preservatives, or added sugars!

When you finish it will look something like the picture below.

Serve with flour tortillas, over corn chips, or in taco shells.  Don't forget all the yummy sides - lettuce, tomato, cheese, sour cream, chopped onion and/or scallions, chopped cilantro, guacamole, salsa, etc. Refried beans and Spanish rice would round out the meal.  Have fun and enjoy!

*This is freezer friendly.  Cook as directed. Let cool. Put in freezer container - ziplock bag or tupperware. Label with date and description and put in freezer for another day!

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