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    You are in: Home / Community Forums / Recipe Requests - General / Looking for taco meat recipe
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    Looking for taco meat recipe

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    sarada sapphire
    Sun May 05, 2013 5:17 am
    Newbie "Fry Cook" Poster
    Hi I'm looking for a recipe for ground beef taco meat..not the shredded beef. I've tried a few on here but they all seem to use chili powder and large amounts of cumin, which I know Mexican restaurants don't use chili powder and are very sparse with the cumin they use.

    My friends mom was mexican and she made these really great tacos and I just wish I could find a good recipe.

    Anyone know of any? I'm from Texas, so a lot of the Mexicans here do use ground beef for tacos before I get anyone saying "ground beef tacos aren't authentic".


    Any help would be greatly appreciated, thanks!
    Chicagoland Chef du Jour
    Sun May 05, 2013 8:30 am
    Food.com Groupie
    I do know what you mean.

    When we get (shredded beef tacos) from "authentic" mexican joints there is no red seasoning used and they are topped with onion & cilantro. Period. So simple but OH SO GOOD!

    I buy packets of Chi Chi's Restaurante seasoning mix and use it for tacos.
    It has diced onions, garlic (powder) & green chilies.
    Also spices are listed but nothing red.

    I cannot get it in the store any more so I order it online

    I'll be anxious to see if anyone else can find a recipe for you. I tried sifting through some but there has got to be an easier way.
    Chicagoland Chef du Jour
    Sun May 05, 2013 8:45 am
    Food.com Groupie
    ooops, nm
    Zeldaz
    Sun May 05, 2013 11:33 am
    Food.com Groupie
    http://voices.yahoo.com/how-seasoned-ground-beef-like-mexican-1709387.html
    http://homesicktexan.blogspot.com/2007/06/good-bad-and-puffy.html
    You might also look for carne picada or carne molida, but those recipes will likely be in Spanish.
    Amberngriffinco
    Sun May 05, 2013 2:21 pm
    Food.com Groupie
    Since finding this copykat for Taco Bell Meat, I've never used anything else.. if you like it, make up about 6 'pkts' of them at a time, using the snack size zip top bags. I keep the main mixing/cooking instructions tape to the inside of a cabinet. I love this.. try to use McCormick Schilling Chili Powder though.

    By: Todd Wilbur, TSR


    1 pound lean ground beef
    1/4 cup all-purpose flour
    1 tablespoon chili powder
    1 teaspoon salt
    1/2 teaspoon dried minced onion
    1/2 teaspoon paprika
    1/4 teaspoon onion powder
    dash garlic powder
    1/2 cup water


    In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.

    Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5 to 6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining.


    12 tacos
    sarada sapphire
    Sun May 05, 2013 6:31 pm
    Newbie "Fry Cook" Poster
    Hello, thank you guys for responding and trying to help me out here icon_smile.gif

    I'll be a little bit more specific about what I'm looking for. I'm looking for something more authentic mexican tasting. I'm trying to stay away from chilli powder and anything resembling a fast food taste or store bought seasoning. I know true mexican food is cooked with real chilis and not chili powder and I can't stand something that's so overwhelming with spices you can't really taste anything else.

    Ill keep searching, hopefully someone on here has a great recipe they can share with me.
    Amberngriffinco
    Sun May 05, 2013 9:31 pm
    Food.com Groupie
    my mom, back in so cal in the 60's, used to brown hamburger w/onion, drain, then add in green taco sauce. Loved it. This was BEFORE Taco Bell.


    Good, true South of the Border doesn't even use hamburger.. they cut their beef or bull off huge scone looking spits, add to tiny corn tortillas w/jalapeno roasted, tomato and cilantro and onion mix and something I always loved, marinated radish and carrot
    Amberngriffinco
    Sun May 05, 2013 9:36 pm
    Food.com Groupie
    Taqueria Style Tacos - Carne Asada


    16 servings


    3 pounds flank steak
    1/3 cup white vinegar
    1/2 cup soy sauce
    4 cloves garlic, minced
    2 limes, juiced
    1/2 cup olive oil
    1 teaspoon salt
    1 teaspoon ground black pepper
    1 teaspoon ground white pepper
    1 teaspoon garlic powder
    1 teaspoon chipotle chili powder
    1 teaspoon dried oregano
    1 teaspoon ground cumin
    1 teaspoon paprika
    1 white onion, chopped
    1/2 cup chopped fresh cilantro
    1 lime, juiced
    2 large tomatoes, chopped
    2 jalapeno peppers, chopped
    1 white onion, quartered
    4 cloves garlic, peeled
    4 dried New Mexico chile pods
    1 pinch salt and pepper to taste
    1 (32 ounce) packagecorn tortillas
    2 cups grated cotija cheese (optional)
    2 imes, cut into wedges


    .Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.


    In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.

    Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).

    Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt.

    Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.

    Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.

    Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa.

    Add as much cheese as you like. Garnish with lime wedges, and serve.
    Amberngriffinco
    Sun May 05, 2013 9:45 pm
    Food.com Groupie
    "....As a genyou-wine Mexican, I can tell you for a fact that you'll find as many seasonings for tacos as you'll find Mexicans. We're from Northern Mexico and New Mexico, and our tacos are typically made with flour tortillas, although we sometimes use corn. We sometimes make chicken, more often our tacos are either made of cabrito or carne asada. Whatever the meat, we use and have always used Goya Adobo all purpose seasoning for tacos. It's available at most any Latino market. If I were you, I'd pick out my favorite taqueria, and ask the cook what that stuff is he's shaking on the meat. Regarding cilantro, we've always used it in salsa, as an addition to menudo and posole, but never as a garnish or an addition to our tacos. Americans have sort of gone hog wild on cilantro, but it's always been around, just more in the background. Our typical garnishes are sweetened vinegar marinated red onions, shredded cabbage, cucumbers, sliced radishes and queso cotija, sort of Mexican feta. We broil whole fat green onions as a side. Now I'm hungry again ... "
    Zeldaz
    Sun May 05, 2013 11:05 pm
    Food.com Groupie
    Tacos are NOT made with flour tortillas in southern New Mexico, on the border with Mexico. Tacos in southern NM are made with very thin, small, soft corn tortillas, period. Pork is usually used, rather then lamb or goat (cabrito) for tacos al pastor, but lengua (tongue), beef cheeks, and tripitas (you don't want to know, but very tasty) are common as well. Enchiladas and tacos are made with corn tortillas here. Flour tortillas are used in other applications. The condiments are right on, though. You can ask for flour tortillas here, but they are not the standard used for tacos.
    Carne asada (grilled steak) is what is used here along the border and in northern Mexico to make the best tacos.
    I'm curious about the source you are quoting, can you post it?
    sarada sapphire
    Mon May 06, 2013 7:31 pm
    Newbie "Fry Cook" Poster
    Thanks for the response. Still not what I'm looking for. Thanks for the help.

    I want to say the recipe I'm looking for is pretty simple with a very short list of vegetables, and very few spices. I remember my friends mom said she used red chilis and a pinch of cumin..I can't remember what else, but I specifically remember her telling me Mexicans don't use very much cumin when they're cooking because the spice is very strong. What i mean is they do use cumin often in their recipes but the amount they use is little.


    Last edited by sarada sapphire on Mon May 06, 2013 7:37 pm, edited 1 time in total
    sarada sapphire
    Mon May 06, 2013 7:35 pm
    Newbie "Fry Cook" Poster
    I don't know about New Mexico but here in Dallas we eat crunchy and soft tacos. Soft tacos would probably be considered more tex mex though.
    I for one do prefer homemade soft tortillas over crunchy any day! Just so I can add lots of yummy stuff like guacamole, sour cream, cheese, tomatoes, and lettuce and wrap it up like a burrito! Lol
    Zeldaz
    Mon May 06, 2013 9:39 pm
    Food.com Groupie
    Yup, soft ones are SO much easier to eat (and chew) without embarrassing yourself or dropping the contents on your clothes! I never got the crunchy taco thing, the sharp shards cut my gums. icon_lol.gif
    Cookgirl
    Tue May 28, 2013 10:55 pm
    Forum Host
    I'll tell you what I do. To make basic taco meat I brown ground beef (or chicken or turkey-whatever you like) with some finely minced white onion and garlic. I add roughly 1/2 teaspoon of Mexican oregano and cook for about one minute or until the herb is fragrant. Sometimes I add about 1/2 teaspoon of crushed cumin seeds, too but that depends on the rest of my menu. Next I add a small pinch of ground cinnamon. The cinnamon makes all the flavors "pop". Lastly, season with salt and pepper.


    This isn't really a recipe as I've never written it down. Is it authentic or even close? Don't know.

    My husband's Mexican aunt (RIP) curiously would boil the meat first in lots of water then season.
    Rinshinomori
    Wed May 29, 2013 5:37 pm
    Food.com Groupie
    In my book Rob Walsh is authentic Tex-Mex as you can get. His version of ground beef tacos do use small amount of chile powder and a pinch of cumin along with a few other goodies. I won't post if this is not it.
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