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Thread: I want a taco

  1. #1
    phaeton Guest

    Default I want a taco

    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.

    -J

  2. #2
    aem Guest

    Default Re: 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

  3. #3
    Janet Bostwick Guest

    Default Re: I want a taco


    "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



  4. #4
    zxcvbob Guest

    Default Re: I want a taco

    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

  5. #5
    Omelet Guest

    Default Re: I want a taco

    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]

  6. #6
    notbob Guest

    Default Re: I want a taco

    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

  7. #7
    jmcquown Guest

    Default Re: I want a taco

    "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


  8. #8
    Omelet Guest

    Default Re: I want a taco

    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]

  9. #9
    Omelet Guest

    Default Re: I want a taco

    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]

  10. #10
    jmcquown Guest

    Default Re: I want a taco

    "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


  11. #11
    Paul M. Cook Guest

    Default Re: I want a taco


    "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.



  12. #12
    Sqwertz Guest

    Default Re: I want a taco

    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

  13. #13
    notbob Guest

    Default Re: I want a taco

    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

  14. #14
    cybercat Guest

    Default Re: I want a taco


    "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.



  15. #15
    zxcvbob Guest

    Default Re: I want a taco

    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

  16. #16
    notbob Guest

    Default Re: I want a taco

    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

  17. #17
    Mark Thorson Guest

    Default Re: I want a taco

    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. :-)

  18. #18
    Sqwertz Guest

    Default Re: I want a taco

    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

  19. #19
    Sqwertz Guest

    Default Re: I want a taco

    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

  20. #20
    Dan Abel Guest

    Default Re: I want a taco

    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]

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