Authentic taco meat recipe?

Question

Hi, I'm looking for a really excellent recipe for authentic beef tacos. Anyone can copy and paste from a recipe web site, and I can look those up myself, so I'm not looking for that. I want something that you have used yourself and can vouch for, or maybe a recipe that has been used in your family for a long time.

Thanks!

Answer 1

Ingredients:
1 lb Hamburger (lean is much preferred)
1/2 Onion (use the whole thing if you want to), chopped or slushy.
chopped (chunky - size varies; depending on what you like) - a knife works great here.
slushy - food processor is easiest here. Flavors transfer better/faster this way.
1 Green Bell Pepper (optional - cut in half and clean out seeds, then slice & dice to match the style of the onion)
Spices as follows: Gather these up now. I'll tell you how much to use in a minute.
Chili Powder
Salt
Black Pepper
Garlic Powder
Crushed Red Pepper (optional - and you don't use a lot of this!!!)
Other Stuff
a whole lot of Ketchup, Catsup, or however you want to spell it (this is the secret ingredient!)

some Salsa Sauce or Picante Sauce (optional, but recommended)

1 package of 10 flour tortia shells (10 inch) - (not the 12 inch and NOT the 'homestyle')

Also, if you want, have on-hand some Sour Cream (optional) [for topping off the finished product]

Cooking instructions:
Cooking the Meat
In a frying pan, cook the hamburger.
Now this is the secret: You must stand there and keep smashing the hamburger around till it is cooked (no red showing anywhere). If you don't, the meat will be chunky and won't taste as good or feel as good in your mouth. If you've done it right, all of the hamburger will be a very fine grain. (I don't know how to explain it without showing you....) To get this consistency, I use an OLD frying pan and two forks. I mash the hamburger together with the two forks coming at each other from opposite directions, and letting one fork slip over the top of the other when they meet. This is done over med to med-high heat, so it only takes 3-5 minutes. This CAN be done using the new non-stick coated fry pans with a couple of plastic utensils, but it is harder ... much harder - but workable.

Drain the Fat
At this point, move the meat to the handle-side of the fry pan then tilt the pan up by the handle. The extra 'fat' will run to the opposite side of the pan, away from the meat. I use a table spoon to dip out the excess 'fat' into another container, to be thrown away. (I use a plastic cup as the throw away container with the 'fat' in it. Don't use a wax coated paper cup - they really make a mess!)

Adding the Spices
Turn the heat down to 'low' or 'nearly off'. ADD THE SPICES. Now, this gets a little tricky.

Add the Chili Powder. How much? Dunno!
But, I cover all of the meat with it. (but don't get carried away).
Salt comes next. How much? Dunno!
But, only 2/3 of the amount that you used for the Chili Powder.
Black Pepper is next. How Much? Yup, you guessed it... Dunno!
But, it's only 1/3 the amount of the chili powder.
*** Do you see the pattern here? Its a 3:2:1 ratio. ***
Garlic Powder (if you have it and you want to use it).
I suggest that you do use it. It gives the meat a subtle flavor that's hard to define but is delightful.
Amount: about the same as the black pepper.
Ketchup is next. Cover the meat with it, but don't get carried away. You can always put in a little more but it's tough to get it back out!
Mix in the Onion and Green Pepper if you have them. If you have to give up something, give up the green pepper. The onion is a must for me. A half or a whole onion is up to you.
Tips & Tricks: The finer chopped the onion and green pepper, the better their flavors will mix with the other spices and meat.

IF you're BRAVE: Put a little picante/salsa sauce in the meat too. (not too much).

IF you're REALLY BRAVE: Add a little crushed red pepper to the mixture.

Now mix all this together using the same mixing/mashing technique that you used while cooking the meat - over low heat. Get it really mixed up good and let it simmer on the stove, stirring every 2-3 minutes for about 15 minutes. Yup, I know, that's a lot of work, but if you follow these instructions you'll have a heavenly pan of taco meat. Using a lid on the fry pan will probably help keep some of the flavor in the meat instead of cooking it away!

Answer 2

Taco Meat

1 lb ground beef
1/4 cup flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon minced onions
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon cumin
1/2 cup water

Combine all ingredients in a bowl except water.
Mix well as you would in making a meat loaf.
Pour water into pan and add meat.
Stir occasionally breaking up any large chunks.
Cook for about 5-10 minutes or until done.

Answer 3

For the Pacific region carne asada tacos, I use the recipe below to make the meat, which is also excellent in burritos. I don't consider any ground beef recipe to be authentic.

Just make the meat in the recipe, chop up and serve with the tomato pico de gallo (salsa) recipe on the same webpage, and some chopped up avocados.

For authentic tacos, take 2 corn tortillas (the kind that come in a huge stack) for each taco. Heat each one up individual RIGHT OVER THE FIRE on your stove (no pan, no oil and no water), and keep them wrapped in foil or a towel until you're ready for the tacos. Heating them up on the fire makes the tortillas more bendy so they don't break.

For cheese, I like queso fresco, which crumbles easily, sprinkled on the tacos.

I don't like internet recipes either, but I liked the tacos and went in search of the recipe of the ones I like, and this tastes the same. I use it all the time.

Answer 4

Ingredients:
1 lb Hamburger (lean is much preferred)
1/2 Onion (use the whole thing if you want to), chopped or slushy.
chopped (chunky - size varies; depending on what you like) - a knife works great here.
slushy - food processor is easiest here. Flavors transfer better/faster this way.
1 Green Bell Pepper (optional - cut in half and clean out seeds, then slice & dice to match the style of the onion)
Spices as follows: Gather these up now. I'll tell you how much to use in a minute.
Chili Powder
Salt
Black Pepper
Garlic Powder
Crushed Red Pepper (optional - and you don't use a lot of this!!!)
Other Stuff
a whole lot of Ketchup, Catsup, or however you want to spell it (this is the secret ingredient!)

some Salsa Sauce or Picante Sauce (optional, but recommended)

1 package of 10 flour tortia shells (10 inch) - (not the 12 inch and NOT the 'homestyle')

Also, if you want, have on-hand some Sour Cream (optional) [for topping off the finished product]

Cooking instructions:
Cooking the Meat
In a frying pan, cook the hamburger.
Now this is the secret: You must stand there and keep smashing the hamburger around till it is cooked (no red showing anywhere). If you don't, the meat will be chunky and won't taste as good or feel as good in your mouth. If you've done it right, all of the hamburger will be a very fine grain. (I don't know how to explain it without showing you....) To get this consistency, I use an OLD frying pan and two forks. I mash the hamburger together with the two forks coming at each other from opposite directions, and letting one fork slip over the top of the other when they meet. This is done over med to med-high heat, so it only takes 3-5 minutes. This CAN be done using the new non-stick coated fry pans with a couple of plastic utensils, but it is harder ... much harder - but workable.

Drain the Fat
At this point, move the meat to the handle-side of the fry pan then tilt the pan up by the handle. The extra 'fat' will run to the opposite side of the pan, away from the meat. I use a table spoon to dip out the excess 'fat' into another container, to be thrown away. (I use a plastic cup as the throw away container with the 'fat' in it. Don't use a wax coated paper cup - they really make a mess!)

Adding the Spices
Turn the heat down to 'low' or 'nearly off'. ADD THE SPICES. Now, this gets a little tricky.

Add the Chili Powder. How much? Dunno!
But, I cover all of the meat with it. (but don't get carried away).
Salt comes next. How much? Dunno!
But, only 2/3 of the amount that you used for the Chili Powder.
Black Pepper is next. How Much? Yup, you guessed it... Dunno!
But, it's only 1/3 the amount of the chili powder.
*** Do you see the pattern here? Its a 3:2:1 ratio. ***
Garlic Powder (if you have it and you want to use it).
I suggest that you do use it. It gives the meat a subtle flavor that's hard to define but is delightful.
Amount: about the same as the black pepper.
Ketchup is next. Cover the meat with it, but don't get carried away. You can always put in a little more but it's tough to get it back out!
Mix in the Onion and Green Pepper if you have them. If you have to give up something, give up the green pepper. The onion is a must for me. A half or a whole onion is up to you.
Tips & Tricks: The finer chopped the onion and green pepper, the better their flavors will mix with the other spices and meat.

IF you're BRAVE: Put a little picante/salsa sauce in the meat too. (not too much).

IF you're REALLY BRAVE: Add a little crushed red pepper to the mixture.

Now mix all this together using the same mixing/mashing technique that you used while cooking the meat - over low heat. Get it really mixed up good and let it simmer on the stove, stirring every 2-3 minutes for about 15 minutes. Yup, I know, that's a lot of work, but if you follow these instructions you'll have a heavenly pan of taco meat. Using a lid on the fry pan will probably help keep some of the flavor in the meat instead of cooking it away!

Answer 5

Try this authentic recipe for "Carne Guisada"
Cut up about 1 1/2 lbs. of sirloin into 1/2 inch cubes
Brown in a hot skillet in 1 tbl vegetable oil
Add 1 chopped green bell pepper to browning meat
Add 2 tbl flour to browned mixture, stirring to coat meat well
Slowly add 1 can of beef stock, stirring to keep smooth and thickening.
Add 2 tbl ground cumin, 1 tsp garlic powder, 1/2 tsp oregano, salt to taste.
Simmer for about an hour. The sauce should have a thick gravy like texture.
Serve on soft flour or corn tortillas.

Answer 6

for ground beef I add - finely diced garlic, finely chopped cilantro, some cumin, salt, chili powder & black pepper - all to taste. If you want spicy, add some red chili flakes or a finely diced jalapeno. I am told I make the best taco around - so give this a try, and if you like, let's keep it just between us! Have fun!

Be sure to add all spices after been is fully cooked and drained. If you need a little liquid, just add some water to moisten all the spices and let it completely cook out

Answer 7

YOU WOULD HAVE TO GO TO MEXICO TO KNOW THAT, TACOS DE BARBACOA AND TACOS DE BUCHE ROCK THEY TASTE SO GOOD, IF YOU WANT TO MAKE TACOS DE CARNE ASADA JUST ADD LEMON, SALT, GARLIC DUST, BEER(TECATE BEER)PEPPER AND PUT IT ON THE GRILL OR INSTEAD OF THAT ADD JUST SOY SAUCE AND PUT IT ON THE GRILL, OR DO GROUND BEEF WITH SOME POTATOES CUT IN SQUARES, ADD GARLIC DUST, PEPPER, AND SALT WHEN THAT IS DONE (YOU DO IT WITH OIL IN A PAN AND WAIT FOR IT TO GO A LITTLE BIT BROWN) ADD COTTAGE CHEESE, LETTUCE, TOMATOE, ONION AND SALSA VERDE OR SALSA ROJA

Answer 8

1 lb of ground beef drained
1 pouch of taco season (McCormick)
2/3 cup water