Friday, 20 January 2017

Taco Beef

Do you ever worry about preservatives?  I go through phases where I'm like "damn, that is probably full of preservatives - I should make it from scratch and it'll be more healthy for me".

Like - how does some of those famous breads stay good so long?  Erk.  That's not right.

And those packaged taco seasoning mixes?  Are they good for you or bad for you?  But then I wonder if the spices in the spice aisle are okay.

It's a dark, deep, and long rabbit hole.

I do think that making things from scratch often offers a depth of flavor that just isn't there with pre-packaged things.  I mean, I understand where convenience is a huge factor, but in my complete and honest opinion - throwing all of this stuff together to cook up doesn't take that much longer.

Heat the oil in a pan and add the onion.

Cook until softened and add in all the spices.

Don't forget the garlic!

Stir to coat the onions in the spice mixture.  Then add in the beef.

Then cook until the beef is just cooked through.  And add in the tomato sauce.

And the chicken broth, apple cider vinegar, and brown sugar.

Reduce the heat and simmer until the liquid is almost gone.  It should thicken and reduce as you cook it.  But watch as you don't want the meat to be completely dry.

Then put into your favorite shell and EAT!!  As you can see from my very dirty plate - I was A. HUNGRY and B. not really caring about how fancy the pictures looked.


There are a couple of different versions of taco seasoning available at the grocery stores, but this one beats them all - hands down.  It's well spiced, but not too much as often is the case.  In addition, you can up or reduce the cayenne depending on your heat proclivities.  Which is awesome.

Serve it in your vessel of choice with your favorite toppings (I'm a plain Jane cheese, sour cream, and lettuce girl).

I would definitely encourage you to double the recipe.  Then you can freeze half - or in smaller batches, to whip out on a busy evening.

The only question that remains.....  How many tacos can you eat? 

I refuse to admit my taco count.  It's high though.
PS - I used this taco meat to make homemade Crunchwrap Supremes (stay tuned for THAT) and they came out awesome.  I made extra to have at work over the week and it was just as good on day one as on day 4.  I absolutely recommend making a big batch to freeze!  Tacos - ANYTIME.

Enjoy! - Heather

Taco Meat

2 teaspoons vegetable oil
1 small onion, minced
3 cloves garlic, minced
2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 pound ground beef
1/2 cup tomato sauce
1/2 cup chicken broth
2 teaspoons apple cider vinegar
1 teaspoon light brown sugar
  1. In a large skillet over medium heat, add the oil and heat until shimmering. 
  2. Add the onion and cook, stirring occasionally until softened and translucent.  This should take about four minutes.
  3. Add the garlic, chili powder, cumin, coriander, oregano, cayenne pepper, and salt.  Stir to coat the onions with the spices and cook until fragrant.  About one minute.
  4. Add the beef and cook, breaking up any big chunks as it cooks, until the beef is no longer pink (about five minutes).
  5. Stir in the tomato sauce, chicken broth, vinegar, and brown sugar.  Reduce the heat to medium low and simmer, stirring constantly, until the liquid has been thickened and reduced.  Don't allow the meat to become dry.  (About 10 minutes)
  6. Assemble tacos as desired.
  7. Taco meat will keep in the fridge for up to four days.

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