Saturday, January 29, 2011

The Best Taco Meat

Taco's are a staple around our house.  For the past few years, I have been buying Tones Taco Seasoning in the big container from Sam's Club.  It was our favorite packaged taco seasoning.  In the past 1 1/2 years or so, I have been making an increased effort to do more things from scratch.  I just really like knowing exactly what is in our food (hello taco bell meat scandal).  I didn't mess with our taco seasoning, I just didn't think I could find anything with as good of flavor and tacos were one of our treat meals, something we usually have on Friday nights (alternating with pizza night).  

At the gym a couple of days ago, I was discussing how I needed to get home to make taco meat for our teacher conference meal.  I fellow foodie/gym rat (who once gave me a cookie while I was running on the treadmill) told me about her favorite taco meat recipe.  I know she is a great cook, so I just had to give it a try last night!  It is just fabulous and really very easy!  I know I won't be buying taco seasoning anymore!  Even my kids thought this was way better!!  The original recipe came from America's Test Kitchen, I just doubled it because 1 lb. of taco meat just doesn't cut it around here.  Enjoy!  








The Best Taco Meat

Ingredients:
1 1/2 tablespoon vegetable oil
1 large onion, minced
6 garlic cloves, minced 
4 tablespoons chili powder 
2 teaspoon cumin
2 tsp. coriander
1 teaspoon oregano
1/2 teaspoon cayenne pepper
2 tsp. salt
2 lbs. lean ground beef
8 oz. tomato sauce
1 cup low sodium chicken broth
4 teaspoons cider vinegar
2 teaspoon light brown sugar

Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, spices, and 2 teaspoon salt and cook until fragrant about thirty seconds. Stir in the ground beef and cook, breaking it up with a wooden spoon until no longer pink, about five minutes. Stir in the tomato sauce, broth, vinegar, and sugar until thickened, about 10 minutes. Season with salt to taste. 

Make-Ahead Version: The filling can be fully prepared, cooled, covered tightly, and refrigerated for up to three days. Reheat over medium-low heat, adding additional water to adjust the consistency.

Source: America's Test Kitchen


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