Restaurant-Style Taco Meat
Fine-textured, richly seasoned taco meat made using restaurant techniques. Two-hour simmer develops deep flavor that beats any spice packet. One 5lb batch yields four 1.25lb portions for tacos, burritos, nachos, and more.
Equipment
- Large Stockpot Or Dutch Oven
- Wooden Spoon Or Potato Masher
- Gallon Freezer Bags
Ingredients
Ground Beef
- 5 lb Ground Beef 80/20
- 4 cups Water first addition
- 2 cups Water second addition
Seasonings
- 3 tablespoon Paprika
- 2 tablespoon Kosher Salt Morton brand
- 1 tablespoon Ground Cumin
- 1 tablespoon Dried Oregano
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
- 1 teaspoon Black Pepper ground
Instructions
- Place the ground beef in a large stockpot or Dutch oven.
- Add 4 cups water.
- Turn heat to medium-high.
- Use a wooden spoon or potato masher to break up the beef as it heats, stirring frequently to create a fine slurry-like consistency, about 10-15 minutes.
- Add all seasonings: paprika, salt, cumin, oregano, granulated garlic, granulated onion, and pepper.
- Stir well to distribute evenly.
- Reduce heat to low.
- Simmer uncovered for 1 hour, stirring occasionally every 15-20 minutes.
- Add the remaining 2 cups water and stir to combine.
- Continue simmering on low for another hour, stirring occasionally, until most liquid has evaporated and meat has a fine granular texture.
Notes
This is commercial restaurant-style taco beef, not your typical home version made with a spice packet. The two-hour simmer breaks down the meat into fine texture and develops deep, complex flavor. Each 1.25lb portion serves a family of 4 for one meal, or a family of 2-3 with leftovers, or a single person for 3-4 meals throughout the week. You can also split portions into smaller bags for more flexibility. The fine texture comes from the slurry method (breaking beef down completely in water) rather than browning in chunks. This creates that signature restaurant taco meat consistency.
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