Thread: ? Recipe for taco meat

On Sat, 14 Feb 2009 03:33:11 GMT, "CC"
<[email protected]> wrote:

>Would someone share a good taco meat recipe
>all the commercial taco mixes are nothing but salt.
>and in my area of the east coast we don't have much
>here that is good southwest cooking or any good Mexican
>restaurants, Mostly here it's dog food with cheese. Taste wise anyway
>thanks

Start with lean beef, I use chuck, ground.
Sautee in lard. Chopped onion. Transparent.
Add: ground dried chili, mild. Ground cumin
seed. A *bit* of salt, to taste. Maybe a little
oregano, if you like. Some black pepper.
That's it. The rest is personal preference.

Alex, who puts a bit of garlic in his.

On Feb 13, 7:33*pm, "CC" <lampaddadothereligh...@att.net> wrote:
> Would someone share a good taco meat recipe .....

How about a simple version of carne asada? This recipe calls for
sirloin, but it would certainly also work with skirt steak.

Marinate meat for at least four hours, preferably longer.

Carne Asada

2 pounds flank steak
Marinade:
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped or grated/microplaned
1 teaspoon black pepper
optional: 1/2 teaspoon ground cumin

Prepare coals for a hot grill. Grill meat over high heat to desired
doneness--medium is probably normal for this, but a little less is
better imho. Slice thinly against the grain. Include thinly sliced
radishes and chopped cilantro with the various taco filling
supplements. -aem

On Sat, 14 Feb 2009 03:33:11 GMT, "CC"
<[email protected]> wrote:

>Would someone share a good taco meat recipe

Found this one years ago.... If you are sensitive to the salt,
reduce amount but I have never found this too salty. I mix this up
and just keep it in a jar until use. I add about 1-2 tablespoons to
the water and proceed.

@@@@@ Now You're Cooking! Export Format

Lawry's Taco Spices And Seasoning

Mexican

8 tablespoon flour
2 2/3 tablespoons chili powder
2 2/3 tablespoons paprika
2 tablespoons salt
2 tablespoons minced onion
1 1/3 tablespoons cumin
2 teaspoon cayenne pepper
2 teaspoon garlic powder
2 teaspoon sugar
1 teaspoon pepper

Combine all ingredients in a small bowl. Add spices and seasonings and
3/4
cup water to 1 pound browned ground meat. Bring to boil, cook 7-10
min.,
stirring occasionally. Makes filling for 12 tacos (about 3 Tbs) each.

Yield: 8 servings


** Exported from Now You're Cooking! v5.84 **



The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!

"Mr. Bill" <[email protected]> wrote in message
news:[email protected]..
> On Sat, 14 Feb 2009 03:33:11 GMT, "CC"
> <[email protected]> wrote:
>
>>Would someone share a good taco meat recipe
>
> Found this one years ago.... If you are sensitive to the salt,
> reduce amount but I have never found this too salty. I mix this
> up
> and just keep it in a jar until use. I add about 1-2 tablespoons
> to
> the water and proceed.
>
> @@@@@ Now You're Cooking! Export Format
>
> Lawry's Taco Spices And Seasoning
>
> Mexican
>
> 8 tablespoon flour
> 2 2/3 tablespoons chili powder
> 2 2/3 tablespoons paprika
> 2 tablespoons salt
> 2 tablespoons minced onion
> 1 1/3 tablespoons cumin
> 2 teaspoon cayenne pepper
> 2 teaspoon garlic powder
> 2 teaspoon sugar
> 1 teaspoon pepper
>
> Combine all ingredients in a small bowl. Add spices and seasonings
> and
> 3/4
> cup water to 1 pound browned ground meat. Bring to boil, cook 7-10
> min.,
> stirring occasionally. Makes filling for 12 tacos (about 3 Tbs)
> each.
>
> Yield: 8 servings
>
>

Thanks for the information everyone
I will try one of them next time,
The last I made were so salty, I threw most of them out
Chuck

CC <[email protected]> wrote:

> Would someone share a good taco meat recipe
> all the commercial taco mixes are nothing but salt.
> and in my area of the east coast we don't have much
> here that is good southwest cooking or any good Mexican
> restaurants, Mostly here it's dog food with cheese. Taste wise anyway
> thanks

Soak thinly sliced beef in orange and limes juice for a couple
minutes, salt, pepper, then grill over very high heat.

-sw

CC wrote:
> Would someone share a good taco meat recipe
> all the commercial taco mixes are nothing but salt.
> and in my area of the east coast we don't have much
> here that is good southwest cooking or any good Mexican
> restaurants, Mostly here it's dog food with cheese. Taste wise anyway
> thanks

this is the recipe my family likes very much- I brown my ground beef,
breaking it up as I go and drain any excess fat. Then I toss these
spices in along with a good glug of water which I only add to help the
spices distribute well. Then I cook the water off.


* Exported from MasterCook *

Homemade Taco Seasoning Mix

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Odds And Ends

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon red chili powder
1 teaspoon paprika
1/2 teaspoon salt
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon oregano
2 teaspoons onion powder
1 teaspoon sugar

Combine all ingredients until well blended. Store in airtight container
3 tablespoons of this to equal 1 1.25 oz. package of seasoning mix

Sqwertz wrote:

> Soak thinly sliced beef in orange and limes juice for a couple
> minutes, salt, pepper, then grill over very high heat.
>
> -sw

These are good in soft tortillas-

* Exported from MasterCook *

Pork Fajitas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Mexican
Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean boneless pork -- sliced 1/8" thick
2 cloves garlic -- minced
1 teaspoon oragano
1/2 teaspoon cumin
1 teaspoon salt
2 tablespoons orange juice
2 tablespoons vinegar
1 tablespoon oil
1 medium onion -- sliced
1 green pepper -- sliced

slice pork across grain into 1/8th inch strips. Marinate in garlic,
oragano, cumin, salt, orange juice, vinegar and tobasco for 10 min.
Heat heavy skillet REAL hot. Add oil and pork. Stir fry till no longer
pink (3-5 min) with peppers and onions.

"CC"
>
> Thanks for the information everyone
> I will try one of them next time,
> The last I made were so salty, I threw most of them out

I like yellow corn and just a little salsa for the peppers and heat in my
taco meat, and a little tomato. I do the same things most of the others do,
same spices, but always use fresh crushed garlic, and when the beef has
simmered for at least an hour in the spices, I add just a little tomato (a
squirt of ketchup will do) for tang and sweetness, then a hearty sprinkle of
frozen corn and a couple of tablespoons of salsa.

"Sqwertz" <[email protected]> wrote in message
newse1xffpmd2iv$.[email protected]..
> CC <[email protected]> wrote:
>
>> Would someone share a good taco meat recipe
>> all the commercial taco mixes are nothing but salt.
>> and in my area of the east coast we don't have much
>> here that is good southwest cooking or any good Mexican
>> restaurants, Mostly here it's dog food with cheese. Taste wise
>> anyway
>> thanks
>
> Soak thinly sliced beef in orange and limes juice for a couple
> minutes, salt, pepper, then grill over very high heat.
>
> -sw

thanks sw,
so is sliced beef or pork a better choice than
ground beef? do you chop it up some after cooking
like a Philly cheese steak, or just leave it in long strips
like stir fry. Does the taco shells come apart when trying to bite
off the strips of meat or do they come out tender enough
to not have a problem
CC

"Goomba" <[email protected]> wrote in message
news:[email protected]..
> Sqwertz wrote:
>
>> Soak thinly sliced beef in orange and limes juice for a couple
>> minutes, salt, pepper, then grill over very high heat.
>>
>> -sw
>
> These are good in soft tortillas-
>
> * Exported from MasterCook *
>
> Pork Fajitas
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:00
> Categories : Main Dishes Mexican
> Pork & Ham
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound lean boneless pork -- sliced 1/8" thick
> 2 cloves garlic -- minced
> 1 teaspoon oragano
> 1/2 teaspoon cumin
> 1 teaspoon salt
> 2 tablespoons orange juice
> 2 tablespoons vinegar
> 1 tablespoon oil
> 1 medium onion -- sliced
> 1 green pepper -- sliced
>
> slice pork across grain into 1/8th inch strips. Marinate in garlic,
> oragano, cumin, salt, orange juice, vinegar and tobasco for 10 min.
> Heat heavy skillet REAL hot. Add oil and pork. Stir fry till no
> longer pink (3-5 min) with peppers and onions.

This sound really good too,
I've seen some recipes calling for adding flour also
But see that no one here is using It, What does the flour do for
the mix, thicken it or make it stick together some?
Or are they trying to imitate Taco Bell instead of being more
authentic
CC

On Feb 14, 10:54*am, "CC" <lampaddadothereligh...@att.net> wrote:
> "Sqwertz" <swe...@cluemail.compost> wrote in message
>
> newse1xffpmd2iv$.[email protected]..
>
> > CC <lampaddadothereligh...@att.net> wrote:
>
> >> Would someone share a good taco meat recipe
> >> all the commercial taco mixes are nothing but salt.
> >> and in my area of the east coast we don't have much
> >> here that is good southwest cooking or any good Mexican
> >> restaurants, Mostly here it's dog food with cheese. Taste wise
> >> anyway
> >> thanks
>
> > Soak thinly sliced beef in orange and limes juice for a couple
> > minutes, salt, pepper, then grill over very high heat.
>
> > -sw
>
> thanks sw,
> so is sliced beef or pork a better choice than
> ground beef? do you chop it up some after cooking
> like a Philly cheese steak, or just leave it in long strips
> like stir fry. Does the taco shells come apart when trying to bite
> off the strips of meat or do they come out tender enough
> to not have a problem
> CC

Instead of flour I add a little, couple tablespns of Masa, and some
Jalepeno, maybe 1 tsp to the meat mixture.
Nan in De with no good south of the border restaurants either!!

"Nan" <[email protected]> wrote
>Instead of flour I add a little, couple tablespns of Masa

Yes, I have never heard of using flour in chili.

On Fri, 13 Feb 2009 21:58:12 -0600 in rec.food.cooking, Chemiker
<[email protected]> wrote,
>Start with lean beef, I use chuck, ground.
>Sautee in lard.

IMO if you have to add lard to your ground beef, it was _too_ lean to
begin with.

David Harmon wrote:
> On Fri, 13 Feb 2009 21:58:12 -0600 in rec.food.cooking, Chemiker
> <[email protected]> wrote,
>> Start with lean beef, I use chuck, ground.
>> Sautee in lard.
>
> IMO if you have to add lard to your ground beef, it was _too_ lean to
> begin with.
>


I think the idea was to use extra lean meat to allow lard to be used
because it tastes better.

Bob

In article
<XXqll.373252$[email protected]>,
"CC" <[email protected]> wrote:

> Would someone share a good taco meat recipe

Are you talking about the Good Old American taco, like you get at Taco
Bell? I happen to like those, but don't try ordering them at a good
Mexican restaurant, because they don't know much about making them. If
they do have hamburger in the kitchen, it usually isn't very good.

Take whatever leftover meat you have and stuff it in a tortilla. Add
anything else you want. Eat.

> all the commercial taco mixes are nothing but salt.

I know people use them, but I don't see the point of a "taco mix". If
you are going to fry up some hamburger to put in a taco, just put in
whatever you want. For me, I add chili powder and diced onions. After
the meat is cooked and the onions are translucent, I like to add a
little water, cover and cook until the water is gone but the meat is
moist. That's what *I* like. If you like more of some spice, feel free
to add it. If you add a thickener like flour, then it will bind with
the water and fat. I never do that but if you like it, then go for it.

> and in my area of the east coast we don't have much
> here that is good southwest cooking or any good Mexican
> restaurants, Mostly here it's dog food with cheese. Taste wise anyway
> thanks

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

In article <[email protected]>,
Mr. Bill <[email protected]> wrote:

> On Sat, 14 Feb 2009 03:33:11 GMT, "CC"
> <[email protected]> wrote:
>
> >Would someone share a good taco meat recipe

> Lawry's Taco Spices And Seasoning
>
> Mexican

Not to be too critical, but let's analyze what's in here.

> 8 tablespoon flour


> 2 2/3 tablespoons chili powder

Chili powder is a mixture of spices, mostly ground chile peppers.

> 2 2/3 tablespoons paprika

Paprika is a kind of mild ground chile pepper.

> 2 tablespoons salt

Many brands of chili powder have salt in them.

> 2 tablespoons minced onion

Many brands of chili powder have onion powder in them.

> 1 1/3 tablespoons cumin

Chili powder always has cumin in it.

> 2 teaspoon cayenne pepper

Cayenne is a kind of hot ground chile pepper. Chili powders marked
"hot" often contain cayenne.

> 2 teaspoon garlic powder

This is often an ingredient in chili powder.

> 2 teaspoon sugar

Never seen this in chili powder. I would just as soon skip it, but
that's me.

> 1 teaspoon pepper

Never seen this one, either, but I usually add it to dishes myself.


So, in summary, the above is chili powder with the ingredients for chili
powder added. I'm sure it's fine, but why not just use more chili
powder instead?

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

CC wrote:

> This sound really good too,
> I've seen some recipes calling for adding flour also
> But see that no one here is using It, What does the flour do for
> the mix, thicken it or make it stick together some?
> Or are they trying to imitate Taco Bell instead of being more authentic
> CC

I see no point in adding flour to the spices. I dont want them to "stick
together", I want them to disburse in and around the meat to flavor it
evenly.

Dan Abel wrote:
> In article
> <XXqll.373252$[email protected]>,
> "CC" <[email protected]> wrote:
>
>> Would someone share a good taco meat recipe
>
> Are you talking about the Good Old American taco, like you get at Taco
> Bell? I happen to like those, but don't try ordering them at a good
> Mexican restaurant, because they don't know much about making them.
> If they do have hamburger in the kitchen, it usually isn't very good.
>
> Take whatever leftover meat you have and stuff it in a tortilla. Add
> anything else you want. Eat.
>
>> all the commercial taco mixes are nothing but salt.
>
> I know people use them, but I don't see the point of a "taco mix". If
> you are going to fry up some hamburger to put in a taco, just put in
> whatever you want. For me, I add chili powder and diced onions.
> After the meat is cooked and the onions are translucent, I like to
> add a little water, cover and cook until the water is gone but the
> meat is moist. That's what *I* like. If you like more of some
> spice, feel free to add it. If you add a thickener like flour, then
> it will bind with the water and fat. I never do that but if you like
> it, then go for it.
>
>> and in my area of the east coast we don't have much
>> here that is good southwest cooking or any good Mexican
>> restaurants, Mostly here it's dog food with cheese. Taste wise anyway
>> thanks
>
> --
> Dan Abel
> Petaluma, California USA
> [email protected]

I love to watch those cooking shows where the east coast cook wants to teach
us how to make SW/Mexican food. A little basalmic vinegar, some Italian
wine, anchovies, some high end steak, -- you get the idea. Rachel Ray is
particularly bad at this. Let's face it. Tacos, burritos, enchiladas are
all home cooking, sandwiches if you like. Traditionally they are the best
way to feed the family on food produced locally. As with most frugal
cooking, meat isn't the big main item. Beans, rice are big in SW cooking.
And the use of peppers to flavor it all.
Janet

"Janet Bostwick" <[email protected]> wrote in message
news:[email protected] m...
> Dan Abel wrote:
>> In article
>> <XXqll.373252$[email protected]>,
>> "CC" <[email protected]> wrote:
>>
>>> Would someone share a good taco meat recipe
>>
>> Are you talking about the Good Old American taco, like you get at
>> Taco
>> Bell? I happen to like those, but don't try ordering them at a
>> good
>> Mexican restaurant, because they don't know much about making them.
>> If they do have hamburger in the kitchen, it usually isn't very
>> good.
>>
>> Take whatever leftover meat you have and stuff it in a tortilla.
>> Add
>> anything else you want. Eat.
>>
>>> all the commercial taco mixes are nothing but salt.
>>
>> I know people use them, but I don't see the point of a "taco mix".
>> If
>> you are going to fry up some hamburger to put in a taco, just put
>> in
>> whatever you want. For me, I add chili powder and diced onions.
>> After the meat is cooked and the onions are translucent, I like to
>> add a little water, cover and cook until the water is gone but the
>> meat is moist. That's what *I* like. If you like more of some
>> spice, feel free to add it. If you add a thickener like flour,
>> then
>> it will bind with the water and fat. I never do that but if you
>> like
>> it, then go for it.
>>
>>> and in my area of the east coast we don't have much
>>> here that is good southwest cooking or any good Mexican
>>> restaurants, Mostly here it's dog food with cheese. Taste wise
>>> anyway
>>> thanks
>>
>> --
>> Dan Abel
>> Petaluma, California USA
>> [email protected]
>
> I love to watch those cooking shows where the east coast cook wants
> to teach us how to make SW/Mexican food. A little basalmic vinegar,
> some Italian wine, anchovies, some high end steak, -- you get the
> idea. Rachel Ray is particularly bad at this. Let's face it.
> Tacos, burritos, enchiladas are all home cooking, sandwiches if you
> like. Traditionally they are the best way to feed the family on food
> produced locally. As with most frugal cooking, meat isn't the big
> main item. Beans, rice are big in SW cooking. And the use of
> peppers to flavor it all.
> Janet
That is more what I wanted, something authentic to the SW instead of a
fast food
take on it. While spending a little time in Lamar and Trinidad
Colorado I got to sample
real SW cooking in various small restaurants there, Nothing on the
east coast I have found
compares at all with it. Same when I was working in Austin for a while
also
Nothing on the east coast compares
CC