Mexican restaurants are known for their delicious and flavorful dishes. Ground beef is a crucial component in many of these dishes. Mexican food typically uses ground beef that is extremely fine, almost like a paste. So how is ground beef made so fine in Mexican restaurants?
Mexican restaurants employ a variety of techniques to achieve this consistency. Continue reading to discover how Mexican restaurants obtain such fine ground beef.
Why This Recipe Works
This recipe includes the traditional taco seasoning ingredients cumin, paprika, chili powder, and dried onion. The use of green enchilada sauce distinguishes it from other recipes because it adds acidity, moisture, and tons of flavor to the ground beef tacos. Ready to be put to work!.
How To Make The Recipe All you need!
Ground beef, paprika, cumin, chili powder, dried onions, and green enchilada sauce are all necessary ingredients.
) Brown and crumble the beef
After cooking the meat in a skillet, shred and crumble it with a spatula.
) Remove the excess fat
To remove extra fat from the pan, I like to fold a paper towel and move it around on the surface. I think it’s much simpler than transferring the meat into a strainer, even if it does occasionally require a few paper towels.
) Add the seasoning!
Stir the spices, onion and enchilada sauce into the meat.
) Let it it simmer
Allowing the sauce to slightly thicken while the meat simmers on low heat will help the onion to soften. Allow it to simmer for however long or short a time you’d like or until it reaches the consistency you want.
See my serving and topping suggestions below for ideas on how to utilize this incredibly adaptable meat. Ready for toppings.
- I’ve used both salsa and enchilada sauce with great success, so whatever you have on hand, use that. When the salsa is thicker, you might need to add a little water to the simmering meat.
- If you’re assembling crunchy tacos with this meat, don’t forget to bake or heat the crunchy shells first. It makes a huge difference!.
Scaling The Recipe
This recipe is easily adaptable whether you’re cooking for two or a crowd. Change the quantity using the slider on the recipe card, and the ingredient amounts will adjust accordingly.
Serving and Topping Suggestions
The following are some alternative ways to prepare this taco meat, in addition to the traditional taco with lettuce, tomatoes, and cheese:
- Beans, Spanish rice, and pico de gallo are wrapped in a tortilla to make burritos.
- Refried beans, cheese, and corn chips on top for some epic nachos
- For beefy enchiladas, it is combined with red enchilada sauce and stuffed inside corn tortillas.
- Fresh taco salads are made with beans, vegetables, and greens.
Want Super Fine Taco Meat?
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.
If you want to try this method with this recipe, put the beef in a large pan and cover it with cold water. Stir frequently as you gradually bring the pan to a boil to break up the meat into small crumbles. Once it boils, lower the heat to a simmer, cover the pot, and cook until the meat is well-browned and tender.
You will now drain the water and continue with the recipe card below by adding the remaining ingredients to the meat. Is there anything better than a basic, crunchy taco?.
Yes, but the finished meat will still be flavorful and saucy.
Both lean and fatty ground beef work well with this recipe, so it’s completely up to you. I prefer about 10% fat to keep things lean but still flavorful
Ground turkey breast, which is so much leaner than standard ground turkey, doesn’t work as well, but it still functions.
Leftovers and Storing
For up to five days, this taco meat can be kept in the refrigerator in an airtight container. It can also be frozen for up to three months by placing it in a freezer zip-lock bag. Dinner is ready when you put it in a skillet with a little bit of water, bring it to a simmer, and serve.
- Cast iron skillets are your BEST friend and vastly underappreciated. Lodge 10″ Cast Iron Skillet Because cast iron retains heat so well, you can get the mouthwatering sear on steaks and other meats that is typically only possible in restaurants. This combined with the fact that they are CHEAP makes it obvious.
- Chop Stir: With its peculiar shape that enables it to quickly crumble the meat as it cooks, this odd little tool makes quick work of browning ground meat.
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Mexican Style Ground Beef
- ▢ 1 pound lean ground beef
- ▢ 10 ounces green enchilada sauce
- ▢ 2 tablespoons minced dried onion
- ▢ 1 ½ teaspoons ground cumin
- ▢ 1 teaspoon paprika
- ▢ 1 teaspoon chili powder
- ▢ Salt to taste
- Brown and crumble ground beef in a skillet over medium-high heat until no longer pink. Drain excess fat.
- Add the remaining ingredients and the meat again to the pan while stirring to combine. Let simmer over medium-high heat for 5 to 6 minutes, or until the majority of the liquid is absorbed and the mixture is the consistency you prefer.
- I’ve used both salsa and enchilada sauce with great success, so whatever you have on hand, use that. When the salsa is thicker, you might need to add a little water to the simmering meat.
- If you’re assembling crunchy tacos with this meat, don’t forget to bake or heat the crunchy shells first. It makes a huge difference!.
- After incorporating the spices and enchilada sauce, if the meat still seems a little dry, add 1 to 2 cups of water and stir to combine. Allow the meat to simmer and reduce until it reaches the desired consistency.
Restaurant Style Taco Meat Recipe + Mexican Rice | Cook With Me
FAQ
How do Mexican restaurants get their ground beef so soft?
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.
How do you make ground beef really fine?
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.
Is ground beef used in authentic Mexican food?
Our seasoned beef is made with only the highest-quality USDA beef. We make it similarly to how you would make taco meat at home: after simmering, it is drained of excess fat and pre-seasoned with our special blend of seven genuine seasonings and spices.