Mexican food is renowned for its hearty, flavorful dishes, many of which prominently feature ground beef.
Mexican cuisine frequently uses ground beef in dishes like tacos and burritos, so choosing the right cooking technique is crucial to getting the ideal flavor and texture.
Let’s examine how ground beef is prepared in Mexican restaurants, including the components, methods, and tools used to produce the ideal ground beef for Mexican dishes.
About Restaurant Style Mexican Ground Beef:
Asking for too much? I don’t think so. And I think you’ll love this simple, well-seasoned ground beef filling, even though I obviously wanted it to taste like a restaurant’s.
I borrowed some ideas from Mexican cooking and would compare this to a carne picada or molida, which are sometimes made with ground or “minced” beef and other proteins as well. This is a good but a simplified version. Although it seems almost too easy to be true, believe me on this one. You’re going to feel like you’re transported to a restaurant. You might even be asking for a tip!.
Use the seasoned restaurant-style ground beef you have on hand however you like. I incorporated some into my burritos and topped them with my Denver Green Chili. I used some for plain old-school stateside tacos. Gotta love those flaky shells filled with cheese, beef, and other ingredients, especially with a little taco sauce. My gosh, I make all kinds of Scratch Salsas, but I’m a sucker for Ortega on my tacos, and no, they aren’t paying me! You know, the beef with your preferred toppings will be superior to anything you can get at the bar or restaurant. Especially a version with queso instead of shredded cheese. I’ll post that queso sometime!.
Making Restaurant Style Mexican Ground Beef:
That restaurant texture is partly because the beef is cooked in large quantities and it stays warm forever, in effect, cooking very slowly throughout the day. Ain’t nobody got time for that at home, but I’m originally from Iowa (go Hawkeyes) and one thing I do know about from eating the chilis and maid rites, loose meat sandwiches, and tavern burgers is how to get that beef the right texture. This gallery on Iowa “cuisine” (more like junk food) has a few things right.
The key to many of those straightforward ground beef dishes is to slowly cook the meat with a little water; this will render out the fat and result in perfectly cooked beef. And that works with this taco/burrito beef, too. When it’s finished, give it a drain to get rid of the extra fat. You won’t get harder, more distinct pieces of ground beef because it doesn’t cook or “brown” like it does when it’s sauteed by itself in a pan.
Then step two is to add in the flavorings. You’ll use a minimum of seasoning in your ground beef. Then you take some onion, tomatoes (if you can’t find any decent fresh tomatoes, use a few canned tomatoes), and one or two jalapenos. Blend those ingredients together before adding them to your beef. It will only take a few minutes to heat the beef through, cook it thoroughly enough so that it won’t be watery, and cook it long enough so that the onion loses its raw flavor. It really all kind of happens all at once.
Saving Time & Money on Restaurant Style Mexican Ground Beef:
It’s very worthwhile to shop strategically for your ground beef. Typically, sales of various types of ground beef alternate and reach a low point once every three months. Pick up the bigger family packs, or a few of them, and cut them into portions that are appropriate for your family. For most recipes, 3/4 to 1 pound is usually sufficient; freeze it. The goal is to stock up just enough to last until the next big sale, and as you develop the habit of doing so, you’ll learn the local market’s “rhythm” of sales.
This recipe is perfect to prepare, or perhaps double, and store in the freezer for busy nights. Approximately the right portions should be divided to make your favorite family recipes. Less of this taco filling is used in tacos, tostadas, and quesadillas than, say, in a big honkin’ burrito. But do what suits you. and your family.
In this case, I simply used raw jalapenos. I typically purchase several at once (usually from Aldi where they are packaged) and roast and peel them before freezing in tiny packets of one or two. For a variety of Mexican or Southwestern recipes, they’re excellent to have on hand.
Ground Beef Burrito Filling
- Author: mollie
- Total Time: 25 to 30 minutes
- Yield: 4 to 5 cups beef 1x
- Category: Beef Main Dish
- Cuisine: Mexican
- 2 pounds of ground beef, ideally loosely packed rather than compressed in a chubb tube
- 1 1/2 teaspoon salt (or to taste)
- 1 teaspoon cumim
- 1/4 teaspoon black pepper
- a pinch of red pepper flakes, optional
- Use any juices from 2 large or 4 small tomatoes after trimming the stem and extra seeds.
- 1 onion, roughly chopped
- 1 to 2 jalapenos, ribs and seeds removed if desired
Approximately 1/2 cup of water, the salt, and the ground beef should be added to a big pan or Dutch oven. Set the burner to medium heat, then work with the ground beef to break it up into small pieces as the pan warms. A potato masher works well for this. As the beef cooks, continue to break it up; when the water has evaporated and the beef is no longer pink, drain the extra grease. If the beef is still pink after the water has evaporated, you may need to add another quarter cup of water. The beef should be fine as is if the heat is set to medium and it is cooking slowly. Stir in the pepper, cumin, and, if desired, a pinch of red pepper flakes.
While the beef is cooking, combine the tomatoes, onion, and jalapeno in a blender. If necessary, add a splash of water to get the machine going. The idea is to have this mixture on hand; once the beef is cooked, the water has evaporated, and the excess fat has been drained, you’ll want to add the tomatoe mixture right away after stirring in the cumin and pepper.
In the pan, separate the beef and press it up against the sides. Add the tomato mixture all at once to the pan’s center. It will dance and sizzle. Cook, occasionally stirring the beef into the tomato mixture and pushing the beef back up the sides, until nearly all the liquid has been absorbed. Stir together final time. Taste for seasoning. Add salt and pepper if desired. Immediately remove from heat.
Notes:
The beef should not be drained after the initial cooking until “bone” dry for this recipe.
Keywords: Mexican or Southwestern, Burritos, Canned Tomatoes, Ground Beef, Hot Peppers, Jalapeno, Tacos, Tomatoes
I’ll be sharing at Fiesta Frida 301, hosted this week by this week by Antonia @ Zoale.com and Angie, herself.
Restaurant Style Taco Meat Recipe + Mexican Rice | Cook With Me
FAQ
How do Mexican restaurants make their beef so fine?
If you’ve ever wondered how some taco meat is so incredibly finely ground in restaurants or in chili, it’s because the hamburger is actually boiled first. This method of cooking keeps the meat ground finely while gradually raising the temperature and preventing clumping.
Why does Mexican restaurant ground beef taste different?
Mexican ground beef tastes different from other types of ground beef because it is typically prepared using different ingredients and methods. Using a food processor is one method of obtaining ground beef that has been finely ground. The beef can be finely ground using the blades of a food processor.
Is ground beef used in authentic Mexican food?
The only taco fillings you’ll find in Mexico are steak and pork, according to Fernando Lira, a native of Puebla and the owner of a Mexican restaurant in Waterville Valley, New Hampshire. Taco salad, especially with ground beef, is also very unlikely to be found in Mexico.
What is ground beef called at Mexican restaurant?
Regarding Mexican restaurant-style ground beef: I believe you’ll adore this simple, well-seasoned ground beef. I borrowed some ideas from Mexican cooking and would compare this to a carne picada or molida, which are sometimes made with ground or “minced” beef and other proteins as well.