The Best Ground Beef Taco Meat
For the pickles:
- 1 cup carrots, julienned
- 1 cup radishes, sliced thin
- 1 cup onions, sliced thin
- 1 cup jalapeños, sliced thin
- 2 cups distilled white vinegar
- 2 cups water
- 3 tablespoons sugar
- 2 tablespoons salt
- 2 tablespoons pepper
For the taco meat:
- 1 pound ground beef
- 1 large tomato, chopped
- 1 medium onion, chopped
- 1-2 jalapenos chopped
- 1 clove garlic smashed and pasted
- 2 teaspoons chili powder
- 2 teaspoon ground cumin
- 1 teaspoon butter
- 4 ounces beer
- 2 ounces tequila
- Tortillas, shredded cheese and lettuce, sour cream and salsa for serving
Method
This recipe is for some good old fashioned taco meat, the kind that's versatile enough to let you have your choice of toppings. What you should really do is quick-pickle some vegetables — the acid cuts through the rich beef, complements the sour cream and cheese and adds a nice crunch, so let's start with that.
What's the first key to good taco meat? Don't dry it out. By using a little bit of beer and tequila, you not only add some flavor, but you keep it nice and juicy. Second key: don't dry it out. Seriously, super-important not to cook it over too high heat or for too long. Third: season, season, season that meat. It's supposed to be the star and has to stand up to toppings. Enjoy !
