This is the recipe I reach for most often when were making ground beef taco, burritos or nachos. Enjoy! It’s tasty, saucy, and not much harder than getting out that big bottle of taco seasoning.
If you’re sick of having to get a big container of taco seasoning every time you need ground beef for nachos, tacos, or enchiladas, you need to try this recipe!
When I want to save time, I often choose the easy route. This recipe isn’t much harder than mixing in ready-made seasoning.
It tastes so much better than anything you can shake out of a can and is great for many Mexican ground beef recipes. [feast_advanced_jump_to].
Mexican and Tex-Mex restaurants are beloved for their mouthwatering tacos, burritos, enchiladas, and other dishes loaded with flavorful, tender ground beef. From fast-casual chains to family-owned taquerias, they all manage to achieve that ideal texture of ground beef that crumbles apart into delicious little bites. So what’s the secret behind making ground beef so perfectly fine and crumbly?
Mexican cooks actually use some special techniques and ingredients to transform ground beef into that craveworthy texture we love. Their methods differ from how most home cooks prepare ground beef, resulting in beef that’s super tender and falls apart with just a touch of your fork.
In this article, we’ll uncover the tricks Mexican chefs use to work their magic on ground beef. You’ll learn all about their key cooking methods, specialty equipment and flavor-boosting ingredients. With these secrets you can easily achieve authentic Mexican restaurant-style ground beef in your own kitchen.
Start with the Right Cut of Beef
The type of ground beef you begin with makes a big difference in getting the right crumbly texture Mexican restaurants often use fatty chuck beef which has a higher fat content than typical lean ground beef The fat content keeps the meat tender and adds juiciness, while the looser grind naturally falls apart more easily when cooked.
For best results look for packages labeled “ground chuck” with 80/20 or 85/15 lean to fat ratios. Super lean 90/10 ground beef can end up dense and pasty after cooking instead of light and crumbly.
Cook Low and Slow
The cooking method is also key to getting that soft, crumbly texture. Mexican chefs brown the meat initially over high heat to develop flavor. But then, they let it finish cooking gently over medium-low or low heat. High heat throughout cooking can cause the proteins in the meat to toughen up, turning rubbery.
Gently cooking after browning allows the meat to break down into tiny, soft crumbles. Stir the beef occasionally as it finishes cooking so all the pieces are evenly cooked through.
Use Plenty of Spices and Flavorings
While technique is crucial, the spices and ingredients added to the meat also build amazing flavor. Authentic Mexican-style ground beef is loaded with ingredients like garlic, onions, tomatoes, and chilies.
Onions and garlic provide a flavor base. Diced tomatoes add a touch of brightness. And traditional spices like cumin, chili powder, oregano, and pepper give that craveable depth.
Some recipes even include a touch of cinnamon for warmth. Splash fresh lime juice over the beef right before serving to really make the flavors pop.
Mash the Meat to a Fine Crumble
Here’s a secret trick used by some Mexican restaurants: Take a potato masher right to the skillet to break up any larger chunks of meat into tiny pieces. This helps distribute the spices evenly and achieves the finest crumble possible.
An immersion blender can also work to lightly puree the meat to perfection. Just pulse it a few times at the end of cooking – you don’t want it completely smooth.
Use a Well-Seasoned Skillet or Comal
In Mexican restaurant kitchens, you’ll often spot cooks using a special flat griddle called a comal. These large metal pans develop incredible seasoning over time from all the meat juices. This helps provide an ideal non-stick surface for the ground beef to brown without sticking together.
At home, choose a heavy, well-seasoned cast iron or carbon steel skillet. The more you use the same pan just for cooking ground beef, the better seasoning it will develop for getting that texture just right.
Double Fry for Maximum Crispiness
For foods like tacos and flautas where you want an extra-crispy ground beef filling, frying the meat twice is the trick. Fill your tacos or roll up your flautas with the cooked ground beef. Then fry the whole thing again just until the meat filling gets crispy and brown.
The filling will already be hot and melty, so just a quick second fry makes it ultra-crispy without overcooking. This little step really takes the crunch factor over the top.
Hand-Chopped Onions and Garlic
Instead of uniformly dicing or pureeing onions and garlic, some Mexican cooks roughly chop them by hand. The little irregular pieces provide nice bursts of flavor in each bite.
If you do use a blender, only pulse to a rough chop instead of a puree. Retaining some texture is key for both onions and garlic.
Warm Tortillas and Fresh Toppings Complete the Dish
Warm tortillas, guacamole, salsa, beans, rice, cheese, and fresh garnishes truly complement and enhance the flavors of the finely crumbled beef. Their contrasting textures and bright, fresh flavors take the entire dish to the next level.
Think about all the components together, not just the ground beef, for an authentic and craveable Mexican restaurant experience.
Frequently Asked Questions
What’s the best type of ground beef to use?
Choose ground chuck with an 80/20 or 85/15 lean to fat ratio. The higher fat content helps create a tender, crumbly texture. Super lean beef can turn out dense and dry.
Should I cook the beef at high heat the entire time?
No, sear initially over high heat to develop flavor. But finish cooking over medium-low or low to keep the meat tender. High heat throughout makes it tough.
Is it better to hand chop or blender chop aromatics?
Hand chopping creates nice irregular pieces with bonus texture. But blender chopping distributes flavor very evenly. Try both ways!
How can I be sure the texture ends up finely crumbled?
Use a potato masher or immersion blender to break up any chunks at the end. Frequent stirring as it cooks also prevents clumping.
Should I use any special equipment?
A well-seasoned cast iron or carbon steel skillet is ideal. The seasoning helps prevent sticking. A comal griddle also works great.
How important is using authentic spices and flavors?
Very! The classic Mexican spice blend and ingredients like garlic, onion, tomato, and lime juice make all the difference in flavor.
What’s the purpose of frying the meat twice?
Double frying makes the exterior ultra-crispy without overcooking the interior. It takes tacos and flautas to the next level of crunch.
Now you’re in on the secrets behind Mexican restaurants’ irresistible ground beef! With the right techniques and ingredients, you can easily achieve that same delicate texture and authentic flavor at home in your own kitchen.
Give these tips a try the next time a recipe calls for ground beef. Just maybe don’t tell your favorite local taqueria that you’ve unlocked the key to their fabulous meat filling! With flavorful, tender, crumbled beef every time, your homemade tacos, enchiladas, and more will seriously rival your go-to Mexican spot.
) Add the seasoning!
Stir the spices, onion and enchilada sauce into the meat.
) Brown and crumble the beef
Place the meat in a skillet, cook, and use a spatula to break up and crumble the meat.