SOUTH-OF-THE-BORDER ESSENTIALS: AWESOME TACO MEAT

South-of-the-Border Essentials: Awesome Taco Meat image

Provided by Andy Anderson !

Time 40m

Number Of Ingredients 16

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 medium yellow onion, finely chopped or grated, cooked with the ground beef
coriander
smoked paprika, for depth
crushed red pepper flakes, for heat

Steps:

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
11. Serve with corn or flour tortillas and other fixings. Enjoy.
12. Keep the faith, and keep cooking.

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