I’m going to be straight forward with ya’ll and share what I believe makes “my tacos”, well, “MY TACOS”. So it all started in college. Once upon a time, all I had left in my fridge was ground beef, and in the pantry: tomato paste and corn tortillas. So, I made taco meat with tomato paste and a TON of pepper/salt and other seasonings that I had on hand. It turned out pretty killer and over the course of the past decade I have been evolving it. For those who have asked me to write some sort of recipe for the way that I create my taco meat, this is for you. Although I transform this recipe in to other things from time to time or switch up the ingredients, etc. – this is the basic gist of what I do. Nothin’ fancy, but a staple in my household because it’s pretty simple to make and everyone enjoys it.
- 3 lbs. ground beef
- salt/pepper (use your eye and add accordingly by taste)
- cumin (about 1 tbsp.)
- onion powder (about 1 tbsp.)
- smoked paprika (about 1 tbsp.)
- chili powder (about 1 tbsp.)
- garlic powder (about 1 tbsp.)
- celery salt (about 1 tbsp.)
- 1 lemon’s juice
- 2 cans of tomato paste
- hot sauce (your preference + level of heat)
- 1 large onion
- grass-fed butter (about a large spoonful)
- Heat up stainless steel pot on Medium. Add butter, let melt.
- Chop onion and add to butter, add a pinch or so of salt to sweat the onion.
- Once onions are clear, add the ground beef and use cooking utensil to mash up and break-up any large chunks (to what extent is your own preference).
- Once meat is broken apart evenly, add in salt/pepper, then cumin, onion powder, paprika, chili powder, garlic powder, celery salt. Mix evenly.
- Let cook for about 5-6 minutes, then add the 2 cans of tomato paste, lemon juice, and hot sauce, mix and disperse evenly until no chunks of any ingredients are visible.
- Leave on heat until meat is cooked through. (Sometimes I’ll add a little butter at the end and turn up the heat to make some crispy pieces – but that can turn disastrous quick, so proceed with caution, lol.)
- Serve on tortillas with your favorite toppings, or in a burrito, taco salad – your choice.
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