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


3 comments:

  1. Hi I am very excited to try this. I wanted to know if this is freezable and if it taste as good after freezing? If it is frozen how long until it needs to be eaten?
    Thank you.

    ReplyDelete
  2. I made this tonight and it was delicious!!! Thank you!

    ReplyDelete

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