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Better Mexican Ground Meat Please?

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  • Better Mexican Ground Meat Please?

    I am looking for a better Mexican ground beef recipe. Every time I've been to Mexico, and eaten authentic Mexican, the meat is not near as seasoned as it is here in the states. Maybe it's Tex-Mex, I don't know. But I hate it. It's so overpowering, you can't taste the tortilla, you can't taste the cheese, you can't taste anything on it except the seasoning.
    Somebody post up a lightly seasoned authentic Mexican ground meat, please.


    Tom

  • #2
    I gotta agree with ya Tom...The more authentic Mexican food I have had is seasoned much less than the stuff we enjoy around here...

    I'll be watching this one to learn a thing or two myself...
    Craig
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    • #3
      Yep, I ma kind of spoiled, if I need a fix the street taco's are always within a customer visit.

      Interesting in this as well.

      PS Good to see ya!

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      • #4
        This is from a recipe that the warden got from her co worker. It's what they serve in their resturant and what we use for our awesome tacos.

        2 lbs ground meat
        1 4-6oz cans green chiles
        1 Tbsp garlic powder
        1 Tbsp onion powder
        1 Tbsp cumin
        1 tsp salt

        Brown meat and drain and return to pan. Add 1 can green chiles and spices and simmer over medium heat.
        Bored Guy Blog

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        • #5
          Thanks Jailer, I'll give that a shot!
          Pete
          Large BGE
          Char Broil Tru-Infrared Commercial series

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          • #6
            Thanks!!!!

            I had some of the same thoughts about the grocery store taco seasonings. This sounds like it would be excellent and it's pretty simple & straight forward. Saving to recipe book.
            Dave

            I love coming home. My back porch smells just like a BBQ joint.....

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            • #7
              Don't know if this will help you, GS, but we eat a lot of tacos and this is how I do it...I hate the taco seasoning packs..

              Approximate per 1 lb of beef or elk burger:

              Good shake of season all salt - this is the only salt I use.
              Shake of the following:
              garlic powder
              onion powder
              cumin
              cayenne

              Double shake of chili powder.

              If it needs more salt, you can add it, but by using powders, you can really control it.

              I cook to taste, so taste it and add what ya need.

              Hope this helps. Batch'en it this weekend and just polished off a X4 plate of elk taco's using corn tortillas...

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              • #8
                Actually I just do my taco meat with s&p...Keep it simple so the home made salsa can stand out...

                Still it doesn't have that taste that Gunny is looking for...I know what he's talking about...
                Craig
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                • #9
                  Mexican beef is mostly grass fed, far less fat than what we are used to. It has a different taste.
                  Mark
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                  "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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                  • #10
                    I had a neighbor who is Mexican and he showed me how his family does it. He said there was too much fat in it so they cooked it with a bit of water, but during the first cooking he would constantly mash it to get it to a finer grain. It would then get strained. If he was doing a whole lot he would grind it AFTER the first cook. At that point it could be stored in the fridge. When he was ready to use some he would heat with a bit of homemade chili oil, cumin and salt. It's my favorite way to make tacos.

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                    • #11
                      Probably not what Tom is looking for, but since we is talkin tacos, Here is my taco process with both ground beef and shredded chicken.

                      McCormicks taco seasoning from Costco in big shaker. Per lb. of meat, I use probably half of one of those seasoning packages. Maybe 2 T with aboot 1/4 cup water. Bring to boil, then simmer, breaking down ground beef as much as possible.

                      Add Cider vinegar, powdered Garlic, Ketchup and Brown sugar. I never measure, butt if you try it, think adding to the flavor. Mix well, and break down ground beef as much as possible while simmering, adding a little water of needed.

                      The vinegar, garlic, ketchup, BS idea came from my Moms friend who used to make this into a sauce that is poured over the tacos, I just incorporated it into the meat. It sounds kinda different, but is excellent!

                      Probably not what Gunny is looking for, butt damn good. Corn tortillas warmed in a little butter is much better than flour IMO, and makes them more pliable.
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                      • #12
                        Originally posted by Squirrel View Post
                        I had a neighbor who is Mexican and he showed me how his family does it. He said there was too much fat in it so they cooked it with a bit of water, but during the first cooking he would constantly mash it to get it to a finer grain. It would then get strained. If he was doing a whole lot he would grind it AFTER the first cook. At that point it could be stored in the fridge. When he was ready to use some he would heat with a bit of homemade chili oil, cumin and salt. It's my favorite way to make tacos.
                        Cool stuff Cheryl Dean! I'm also a big fan of the finer grain when finished. Did he/you actually use a grinder to break it down into a finer grain? Sounds like a great idea
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                        • #13
                          Originally posted by Fishawn View Post
                          Cool stuff Cheryl Dean! I'm also a big fan of the finer grain when finished. Did he/you actually use a grinder to break it down into a finer grain? Sounds like a great idea
                          He used a hand grinder, not sure plate size. I never did large amounts so mashing it with a fork during first cook with water works for me.

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                          • #14
                            Originally posted by Squirrel View Post
                            He used a hand grinder, not sure plate size. I never did large amounts so mashing it with a fork during first cook with water works for me.
                            Thanks!
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                            • #15
                              Originally posted by Squirrel View Post
                              He used a hand grinder, not sure plate size. I never did large amounts so mashing it with a fork during first cook with water works for me.
                              I used to do this but I'm way too lazy for all that now...I just fry it and use it...
                              Craig
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