Best, Fast, Easy- Taco Meat

History

Thoughts

Ingredients

  • 1 Lb 90/10 ground beef

  • ¼ cup good salsa

  • 1 tsp cumin

  • 1 tsp mexican oregano

  • ⅛ tsp allspice

  • ½ tsp coriander

  • ⅛ tsp celery salt

  • 1 tsp white miso

  • 2 dashes worcestershire sauce

  • ¼ tsp soy sauce

  • 1 tsp maple syrup or honey

  • 2 tbs neutral oil

  • ½ tsp fresh ground pepper

  • Salt to taste

  • 4 oz water or beer at room temperature

Instructions

  1. Combine spices, herbs, miso, worcestershire, soy, sweetener, and 1 tbs oil in a bowl using a fork to stir. 

  2. Add 1 tbs oil to a pan over medium heat.

  3. Add salsa to the pan before the oil gets hot or else it will sputter and spit and make a huge mess.  

  4. As the salsa begins to bubble add teh taco seasoning blend.

  5. Cook until reduced to a thick paste, stirring frequently.

  6. Turn heat to low.  Add beef to pan and break up beef by incorporating seasoning paste.  Moush, shmear, stir.  Put some muscle into it.  The more you break it down the smoother the final product.  If you like bigger chunks, ignore the previous advice.  

  7. After thoroughly combined, slowly stir in the beer or water.  Raise heat to medium-high until it bubbles.

  8. Reduce heat to medium-low and simmer until cooked through and reaches your desired thickness.