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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homemade Taco Meat

on June 24, 2017

Taco Night!
Let's Dish

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The key to a really great taco is the meat. Simmered low and slow with a lot of bold flavors can take a taco to the next level. Don’t stop there, pick your choice of a vessel to serve your tacos, also important. Finally, finish by using your favorite ingredients full of bright colors and textures to fill your tacos. The best phrase I can think of to describe these tacos is eye candy.

This is my recipe for Homemade Taco Meat.

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Oregano

I’m using two fresh herbs for my tacos. Oregano from my Hanging Herb Garden and fresh cilantro.

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Cilantro-Lime Brown Rice With Black Beans

If you want my recipe for Cilantro-Lime Brown Rice With Black Beans, click on the link at the bottom of this post.

Pico de gallo

If you’d like my recipe for Pico de Gallo, click on the link at the bottom of this post.

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If you’d like my recipe for Chunky-Style Guacamole, click on the link at the bottom of this post.

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Prep Time 10 minutes
Cook Time: 42 minutes
Total Time: 52 minutes
Yields: 4 servings (12 tacos)

Note: A variety of fresh salsas and Pico de gallo are now available in the refrigerated section of the produce department in most grocery stores. Take advantage of these products to use as ingredients for taco meat, even guacamole.

Ingredients For Taco Meat:
1 tablespoon of olive oil
2 pounds of ground pork (substitute ground chicken, lean ground sirloin, or turkey)
1 onion, diced
2 cloves of garlic, minced
1 Fresno chili, seeded and minced (substitute jalapeno)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon of dried oregano
1 tablespoon tomato paste
4 tablespoons of taco seasoning
4 dashes of Worcestershire sauce
1 1/2 cups of beef stock, unsalted
3/4 cup ofย  store-bought fresh Pico de gallo
1/4 cup fresh cilantro leaves
1/2 cup of sliced green onions, reserve green tops for garnish, thinly slice the tops on the bias

2 boxes of crunchy taco shells (substitute corn tortillas)
2 8-ounce packages of Mexican blend shredded cheese
2 limes, cut into wedges to serve with tacos
Cilantro for garnish
Green onion tops for garnish

Note: 2 tablespoons of taco seasoning per pound of ground meat.

Ingredients For Taco Seasoning:
1 1/2 tablespoons of chili powder
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/4 teaspoon of cayenne pepper
1/4 teaspoon of dried oregano
1 teaspoon of smoked paprika
2 teaspoons of ground cumin
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper

Directions For Taco Seasoning:
Add all the ingredients for the taco seasoning into a medium-size mixing bowl. Mix to combine.

Tip: Store taco seasoning, in an airtight container, in a dry cool place.

Directions For Taco Meat:
Set the pan over medium-high heat. Add the ground pork, diced onions, diced green onions, minced Fresno chili, minced garlic, dried oregano, Kosher salt, and fresh ground black pepper into the pan. Using a wooden spoon break up the meat. Continue to cook, stirring occasionally, until meat is no longer pink, 10 to 12 minutes. Add tomato paste and fresh Pico de gallo, stir to combine. Next, add the 4 tablespoons of taco seasoning, Worcestershire sauce, and beef stock. Bring everything up to a boil, then reduce the heat to medium-low, simmer, stirring occasionally, uncovered for 25 to 30 minutes.

At this point, all the liquid and seasonings have absorbed into the meat giving you a deep beefy flavor. Turn the heat off and add in the sliced green onion tops and cilantro leaves, mix to combine.ย  Transfer to a large serving bowl. It’s Taco Night!

Cilantro-Lime Brown Rice With Black Beans

Chunky-Style Guacamole

My Hanging Herb Garden And Summertime Flowers

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