Restaurant Style Tacos
I love a good Taco Tuesday. When Gabe and I lived in Los Angeles we had the best taco joint in our adjoining strip mall, and the Tacos de los Gringos had us pegged. Crunchy shell, perfectly spiced and dripping ground beef, cheddar cheese. Mmmmmm. Honky tacos are heaven.
That being said, homemade tacos, even with my beloved America’s Test Kitchen recipe, just didn’t cut it. That McCormick-style seasoning mix and some browned ground beef never tasted like the real thing.
Enter Google. Why had I never looked up “Mexican restaurant style taco meat” before?! I tried a few recipes, then did what any self-respecting cook does and morphed them all to make my own.
The results are ridiculous. I no longer have to leave my kitchen for a $2 Taco Night special to get my fix. Add in some homemade refried beans (try these) and easy-as-pie homemade corn tortillas (whoops, not this time), and your tacos will blow your mind. They key is boiling the meat. Sounds a little yuck, but try it once and you’ll never go back.
Drink pairing: Gabe will go classic with a Negro Modelo, while I tend to hit up a nice farm Saison. Or a Mike’s if I’m feeling down home.
Music pairing: New Jason Isbell, “Something More Than Free.” I may be going out on a limb, but I think that kid has talent.
Restaurant-style Ground Beef Tacos
Prep time: 15 minutes
Cook time: 90 minutes