Thread: I want a taco

On Sep 15, 9:37 am, phaeton <blahbleh...@hotmail.com> wrote:
> [snip]
> I'd rather cook up some, of course. Thing is, I've never made taco
> meat without using a packet of seasoning, and I'd like to not do that
> this time. So who's got some awesome beef taco meat recipes they want
> to share?
>
> Not too salty, not to spicy, but flavourful and good. I might
> consider pork (which is more authentic, i know) but I've really got a
> hankerin for beef tacos. Ground beef or chopped steak, I don't care.
>
There are so many excellent taco trucks around here that we seldom
make tacos at home any more. When we did, the easiest approach (no
attempt to reproduce one of the classic taco fillings) was to brown
ground beef with half as much Mexican chorizo removed from its
casing. The chorizo has all the seasoning you need, usually. If it's
too mild for your taste, additions would be chili powder, cumin,
oregano and cayenne pepper, each to your taste. If you can't find
Mexican chorizo in your market, those are the spices to use to flavor
your ground beef.

> You get bonus points for an authentic mexican rice recipe too, as I
> appear to have lost mine.

I take a pilaf approach to Mexican rice. Mince a little white onion,
sweat it in achiote (annatto) oil, add rice and a bit more of the oil
and stir it for a minute or two, then add light chicken stock or water
to cook. Many people add some chopped tomato. Occasionally instead
I'll add a small drained can of VegAll.

The achiote oil is made by steeping about 2 TB of annatto seeds, aka
achiote seeds, in about 1/4 cup olive oil--bring to a simmer, then let
sit for 5 minutes or so. (Extra can be stored in the refrigerator for
use in making sofrito.) If you don't want to go to that five minutes
worth of trouble, or can't find the seeds, try to find Bijol (very
small round yellow container in the spices section) and sprinkle some
of that in the stock. -aem

"aem" <[email protected]> wrote in message
news:[email protected]..
snip

> There are so many excellent taco trucks around here that we seldom
> make tacos at home any more. When we did, the easiest approach (no
> attempt to reproduce one of the classic taco fillings) was to brown
> ground beef with half as much Mexican chorizo removed from its
> casing. The chorizo has all the seasoning you need, usually. snip
-aem

You didn't use the chorizo straight? My local Cash and Carry has both the
chorizo in the casing and the (uncooked??) in the chub. I've never really
purchased chorizo. Which do you suggest?
Janet

Janet Bostwick wrote:
> "aem" <[email protected]> wrote in message
> news:[email protected]..
> snip
>
>> There are so many excellent taco trucks around here that we seldom
>> make tacos at home any more. When we did, the easiest approach (no
>> attempt to reproduce one of the classic taco fillings) was to brown
>> ground beef with half as much Mexican chorizo removed from its
>> casing. The chorizo has all the seasoning you need, usually. snip
> -aem
>
> You didn't use the chorizo straight? My local Cash and Carry has both the
> chorizo in the casing and the (uncooked??) in the chub. I've never really
> purchased chorizo. Which do you suggest?
> Janet
>
>


I like that idea (chorizo + beef.) I would use the really cheap greasy
chorizo in the refrigerated plastic chub. Don't use it straight because
it totally dissolves into a puddle when you cook it (I'd start it first
and then add the beef, rather than mixing them raw) Use lean beef.

Bob

In article <[email protected]>,
zxcvbob <[email protected]> wrote:

> Janet Bostwick wrote:
> > "aem" <[email protected]> wrote in message
> > news:[email protected]..
> > snip
> >
> >> There are so many excellent taco trucks around here that we seldom
> >> make tacos at home any more. When we did, the easiest approach (no
> >> attempt to reproduce one of the classic taco fillings) was to brown
> >> ground beef with half as much Mexican chorizo removed from its
> >> casing. The chorizo has all the seasoning you need, usually. snip
> > -aem
> >
> > You didn't use the chorizo straight? My local Cash and Carry has both the
> > chorizo in the casing and the (uncooked??) in the chub. I've never really
> > purchased chorizo. Which do you suggest?
> > Janet
> >
> >
>
>
> I like that idea (chorizo + beef.) I would use the really cheap greasy
> chorizo in the refrigerated plastic chub. Don't use it straight because
> it totally dissolves into a puddle when you cook it (I'd start it first
> and then add the beef, rather than mixing them raw) Use lean beef.
>
> Bob

I have some Chorizo recipes on file now.
I intend to try to make my own...

If one does not own a meat grinder, you could purchase lean ground beef
to make it.

Making "sausage" is not rocket science.

It is just spiced meat!

To date, the vast majority if Chorizos I've seen for sale are at least
30% fat according to the package labels. They are usable if you
pre-cook and drain them well.

I've seen them in pork, beef and mixed meats.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

[email protected]
Subscribe: [email protected]

On 2009-09-15, Omelet <[email protected]> wrote:

> I've seen them in pork, beef and mixed meats.

Hah! Gotchya beat. I've seen 'em in CA, NV, and CO.

nb

"phaeton" <[email protected]> wrote in message
news:[email protected]...
> Doing math homework, and one was a story problem that involved
> determining the ratio of grilled onions to grilled steak in the
> world's largest taco. All this thinking about taco meat makes me want
> a mufuggin taco plate. Unfortunately, I won't have time to cook or go
> to a restaurant (read: Not Taco Bell) till maybe Friday.
>
> I'd rather cook up some, of course. Thing is, I've never made taco
> meat without using a packet of seasoning, and I'd like to not do that
> this time. So who's got some awesome beef taco meat recipes they want
> to share?
>

I have no recipe but you set off a craving You also triggered a memory
of going to a Mexican restaurant with a couple of former co-workers. One of
the women ordered tacos and was absolutely floored they weren't made of
ground up mystery meat a-la Taco Bell. They were made with shredded beef.
She refused to even taste them. She also refused to send them back and
order something else. So we ate our meals while she sat there being grumpy
and hungry. Sheesh. She was the pickiest person I've ever met. I'm picky,
so that's saying something!

I think I'll make tacos for dinner. I'll use ground beef, cooked with
minced onion and garlic. For the seasoning some of Penzey's ground chipotle
and ancho chili powders. Dried oregano, paprika, dried cumin. Salt &
pepper to taste. I like crunchy tacos and I happen to have a package of
corn tortillas in the pantry and a blend of cheeses in the fridge.
Authentic Mexican? No. Tasty? Yep!

Jill

In article <[email protected]>,
notbob <[email protected]> wrote:

> On 2009-09-15, Omelet <[email protected]> wrote:
>
> > I've seen them in pork, beef and mixed meats.
>
> Hah! Gotchya beat. I've seen 'em in CA, NV, and CO.
>
> nb

<lol> Smart ass! ;-D
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

[email protected]
Subscribe: [email protected]

In article <[email protected]>,
"jmcquown" <[email protected]> wrote:

> "phaeton" <[email protected]> wrote in message
> news:[email protected]...
> > Doing math homework, and one was a story problem that involved
> > determining the ratio of grilled onions to grilled steak in the
> > world's largest taco. All this thinking about taco meat makes me want
> > a mufuggin taco plate. Unfortunately, I won't have time to cook or go
> > to a restaurant (read: Not Taco Bell) till maybe Friday.
> >
> > I'd rather cook up some, of course. Thing is, I've never made taco
> > meat without using a packet of seasoning, and I'd like to not do that
> > this time. So who's got some awesome beef taco meat recipes they want
> > to share?
> >
>
> I have no recipe but you set off a craving You also triggered a memory
> of going to a Mexican restaurant with a couple of former co-workers. One of
> the women ordered tacos and was absolutely floored they weren't made of
> ground up mystery meat a-la Taco Bell. They were made with shredded beef.
> She refused to even taste them. She also refused to send them back and
> order something else. So we ate our meals while she sat there being grumpy
> and hungry. Sheesh. She was the pickiest person I've ever met. I'm picky,
> so that's saying something!
>
> I think I'll make tacos for dinner. I'll use ground beef, cooked with
> minced onion and garlic. For the seasoning some of Penzey's ground chipotle
> and ancho chili powders. Dried oregano, paprika, dried cumin. Salt &
> pepper to taste. I like crunchy tacos and I happen to have a package of
> corn tortillas in the pantry and a blend of cheeses in the fridge.
> Authentic Mexican? No. Tasty? Yep!
>
> Jill

Sounds good to me... ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

[email protected]
Subscribe: [email protected]

"Omelet" <[email protected]> wrote in message
news[email protected]..
> In article <[email protected]>,
> "jmcquown" <[email protected]> wrote:
>
>> "phaeton" <[email protected]> wrote in message
>> news:[email protected]...
>> > Doing math homework, and one was a story problem that involved
>> > determining the ratio of grilled onions to grilled steak in the
>> > world's largest taco. All this thinking about taco meat makes me want
>> > a mufuggin taco plate. Unfortunately, I won't have time to cook or go
>> > to a restaurant (read: Not Taco Bell) till maybe Friday.
>> >
>> > I'd rather cook up some, of course. Thing is, I've never made taco
>> > meat without using a packet of seasoning, and I'd like to not do that
>> > this time. So who's got some awesome beef taco meat recipes they want
>> > to share?
>> >
>>
>> I have no recipe but you set off a craving You also triggered a
>> memory
>> of going to a Mexican restaurant with a couple of former co-workers. One
>> of
>> the women ordered tacos and was absolutely floored they weren't made of
>> ground up mystery meat a-la Taco Bell. They were made with shredded
>> beef.
>> She refused to even taste them. She also refused to send them back and
>> order something else. So we ate our meals while she sat there being
>> grumpy
>> and hungry. Sheesh. She was the pickiest person I've ever met. I'm
>> picky,
>> so that's saying something!
>>
>> I think I'll make tacos for dinner. I'll use ground beef, cooked with
>> minced onion and garlic. For the seasoning some of Penzey's ground
>> chipotle
>> and ancho chili powders. Dried oregano, paprika, dried cumin. Salt &
>> pepper to taste. I like crunchy tacos and I happen to have a package of
>> corn tortillas in the pantry and a blend of cheeses in the fridge.
>> Authentic Mexican? No. Tasty? Yep!
>>
>> Jill
>
> Sounds good to me... ;-)
> --
> Peace! Om
>

Sorry I'm not doing the low-carbing thing, Om. You can eat the corn
tortillas vicariously

Jill

"phaeton" <[email protected]> wrote in message
news:[email protected]...
> Doing math homework, and one was a story problem that involved
> determining the ratio of grilled onions to grilled steak in the
> world's largest taco. All this thinking about taco meat makes me want
> a mufuggin taco plate. Unfortunately, I won't have time to cook or go
> to a restaurant (read: Not Taco Bell) till maybe Friday.
>
> I'd rather cook up some, of course. Thing is, I've never made taco
> meat without using a packet of seasoning, and I'd like to not do that
> this time. So who's got some awesome beef taco meat recipes they want
> to share?
>
> Not too salty, not to spicy, but flavourful and good. I might
> consider pork (which is more authentic, i know) but I've really got a
> hankerin for beef tacos. Ground beef or chopped steak, I don't care.
>
> You get bonus points for an authentic mexican rice recipe too, as I
> appear to have lost mine.
>
> Thanks and Angus Shanks.

OK, no problemo. I assume you mean over a stove and not on a grill. Also,
this is not marinated meat which would be better if you have the time.

Get your corn tortillas steaming. I just wrap them in aluminum foil and
into the oven at 225 for 20 minutes. You can also flash fry them in a touch
of oil in a skillet, then stack and wrap in foil or put in a tortilla
warmer.

Chop cilantro, dice some onions and slice chiles of choice, make your salsa,
cut some limes into wedges. Squeeze some limes for the juice. Thnily slice
some cabbage if you like that. Guacamole is good, too.

You'll need flank steak or skirt steak. Cut it into thin strips against the
bias then cut it into cubes if you like it that way. Into a searing hot
iron skillet, add oil and then the meat and chiles. I like to add some
very thinly sliced onions at this point - they just melt right into the
meat. Salt and pepper to taste. Throw in some cumin. Cook until browned.
Deglaze with about a quarter cup or so of lime juice. Cook until the juice
evaporates then crisp the meat a bit. At this point you can server the meat
as is, or you can chop it up a bit. In Mexico they use a couple of cleavers
and mince it up that way.

Serve the usual way, squeeze a little lime juice on it. You can also add a
little crumbled Chihuahua or cotija cheese. I like to use two tortillas per
taco, not on top of each other but offset about 1/3 of their diameter.
Makes for easier eating as the taco won't fall apart.

Good luck.

On Tue, 15 Sep 2009 14:27:54 -0500, Omelet wrote:

> To date, the vast majority if Chorizos I've seen for sale are at least
> 30% fat according to the package labels. They are usable if you
> pre-cook and drain them well.

All the chorizo I've cooked melts into about 66% fat, 33% solids.

I'd like to try the green chorizo but have never seen it.

-sw

On 2009-09-15, Sqwertz <[email protected]> wrote:

> All the chorizo I've cooked melts into about 66% fat, 33% solids.

I've seen and bought and "heated" those chorizo thingies. They come
in a plastic tube that looks like a sausage link, right? And when you
heat them they just melt to a pan full of red liquid grease with what
looks like particles of gristle lying on the bottom, right? Those
things have baffled me for years. What the hell are they. Even my
Mexican step-mom plays dumb when I ask. I've often wondered if
they're just a liquid version of chorizo flavoring you add to sausage.
Whatever they are, they are not ground chorizo meat. You musta got a
good one. The one I bought only had about 10% solids. None of it
edible. <shrug>

nb

"Paul M. Cook" <[email protected]> wrote in message
news:h8otr5$fb7$[email protected]..
>
> "phaeton" <[email protected]> wrote in message
> news:[email protected]...
>> Doing math homework, and one was a story problem that involved
>> determining the ratio of grilled onions to grilled steak in the
>> world's largest taco. All this thinking about taco meat makes me want
>> a mufuggin taco plate. Unfortunately, I won't have time to cook or go
>> to a restaurant (read: Not Taco Bell) till maybe Friday.
>>
>> I'd rather cook up some, of course. Thing is, I've never made taco
>> meat without using a packet of seasoning, and I'd like to not do that
>> this time. So who's got some awesome beef taco meat recipes they want
>> to share?
>>
>> Not too salty, not to spicy, but flavourful and good. I might
>> consider pork (which is more authentic, i know) but I've really got a
>> hankerin for beef tacos. Ground beef or chopped steak, I don't care.
>>
>> You get bonus points for an authentic mexican rice recipe too, as I
>> appear to have lost mine.
>>
>> Thanks and Angus Shanks.
>
> OK, no problemo. I assume you mean over a stove and not on a grill.
> Also, this is not marinated meat which would be better if you have the
> time.
>
> Get your corn tortillas steaming. I just wrap them in aluminum foil and
> into the oven at 225 for 20 minutes. You can also flash fry them in a
> touch of oil in a skillet, then stack and wrap in foil or put in a
> tortilla warmer.
>
> Chop cilantro, dice some onions and slice chiles of choice, make your
> salsa, cut some limes into wedges. Squeeze some limes for the juice.
> Thnily slice some cabbage if you like that. Guacamole is good, too.
>
> You'll need flank steak or skirt steak. Cut it into thin strips against
> the bias then cut it into cubes if you like it that way. Into a searing
> hot iron skillet, add oil and then the meat and chiles. I like to add
> some very thinly sliced onions at this point - they just melt right into
> the meat. Salt and pepper to taste. Throw in some cumin. Cook until
> browned. Deglaze with about a quarter cup or so of lime juice. Cook until
> the juice evaporates then crisp the meat a bit. At this point you can
> server the meat as is, or you can chop it up a bit. In Mexico they use a
> couple of cleavers and mince it up that way.
>
> Serve the usual way, squeeze a little lime juice on it. You can also add
> a little crumbled Chihuahua or cotija cheese. I like to use two tortillas
> per taco, not on top of each other but offset about 1/3 of their diameter.
> Makes for easier eating as the taco won't fall apart.
>

The hell with tacos. I can't get over your asking the Vomitous One for
nekkid pictures. Ima hafta kf you. Asshole.

notbob wrote:
> On 2009-09-15, Sqwertz <[email protected]> wrote:
>
>> All the chorizo I've cooked melts into about 66% fat, 33% solids.
>
> I've seen and bought and "heated" those chorizo thingies. They come
> in a plastic tube that looks like a sausage link, right? And when you
> heat them they just melt to a pan full of red liquid grease with what
> looks like particles of gristle lying on the bottom, right? Those
> things have baffled me for years. What the hell are they. Even my
> Mexican step-mom plays dumb when I ask. I've often wondered if
> they're just a liquid version of chorizo flavoring you add to sausage.
> Whatever they are, they are not ground chorizo meat. You musta got a
> good one. The one I bought only had about 10% solids. None of it
> edible. <shrug>
>
> nb


You use it like butter when you cook the scrambled eggs for your
breakfast tacos. (sauteing some onions in it first is nice)

Bob

On 2009-09-15, cybercat <[email protected]> wrote:

> The hell with tacos. I can't get over your asking the Vomitous One for
> nekkid pictures.

Who knows. May be her only redeeming quality.

nb

Sqwertz wrote:
>
> I'd like to try the green chorizo but have never seen it.

Are you just kidding about that?

I'd look for it in the middle of March,
of course. :-)

On Tue, 15 Sep 2009 21:44:43 GMT, notbob wrote:

> On 2009-09-15, Sqwertz <[email protected]> wrote:
>
>> All the chorizo I've cooked melts into about 66% fat, 33% solids.
>
> I've seen and bought and "heated" those chorizo thingies. They come
> in a plastic tube that looks like a sausage link, right? And when you
> heat them they just melt to a pan full of red liquid grease with what
> looks like particles of gristle lying on the bottom, right? Those
> things have baffled me for years. What the hell are they. Even my
> Mexican step-mom plays dumb when I ask. I've often wondered if
> they're just a liquid version of chorizo flavoring you add to sausage.
> Whatever they are, they are not ground chorizo meat. You musta got a
> good one. The one I bought only had about 10% solids. None of it
> edible. <shrug>

That's the most common type of chorizo in CA and TX. I have my
choice of no less than 20 different kinds at the grocery store.
This is the common chorizo made from lips, lymph, and salivary
glands.

(Warning: Very unappetizing picture ahead)
http://i26.tinypic.com/90rq51.jpg

Only two brands are a "hard" sausage as we know it (chorizo bola).

And yes - I probably was too generous with my "33% solids" remark.
But this is the infamous chorizo that is used to make the dish
"chorizo and eggs". The oil gets mixed in the eggs as they
scrabble. Nasty stuff, IMO. I use it to cook potatoes instead.

Like so:
http://i25.tinypic.com/o5ckd1.jpg

Hangover breakfast "hash" (this chorizo has been "degreased"):
http://i27.tinypic.com/wqrds5.jpg

Yes, I'm one sick puppy.

-sw

-sw

-sw

On Tue, 15 Sep 2009 15:39:37 -0700, Mark Thorson wrote:

> Sqwertz wrote:
>>
>> I'd like to try the green chorizo but have never seen it.
>
> Are you just kidding about that?

http://www.blogcdn.com/www.slashfood...horizo-425.jpg

-sw

In article <h8otr5$fb7$[email protected]>,
"Paul M. Cook" <[email protected]> wrote:

> You'll need flank steak or skirt steak. Cut it into thin strips against the
> bias

Just to be really picky, I think you mean *on* the bias. Bias already
means against the grain, which is what you want.

--
Dan Abel
Petaluma, California USA
[email protected]