Taco Meat Shoot Out…I lost
- 3 lbs ground beef 90% or better-see note
- 1-2 t vegetable oil
- 2 1/4 cups chopped onion (about 2 medium onions)
- 3 tablespoons minced or pressed garlic (about 9 medium cloves)
- 6 t chili powder
- 1 t ground cumin
- 1 t ground coriander
- 1 1/2 t oregano
- 3/4 t cayenne pepper
- 1 1/2 t salt
- pepper and added salt to taste
- 1 1/2 cup tomato sauce
- 1 1/2 cup low-sodium chicken broth (i will probably eliminat
- 1 t brown sugar
- 2 t vinegar
- Carbohydrate 75.0079566118469 g
- Cholesterol 0 mg
- Fat 1.1128162504893 g
- Fiber 6.63416251781041 g
- Protein 5.0417550035882 g
- Saturated Fat 0.190065375067958 g
- Serving Size 1 1 Serving (554g)
- Sodium 1722.21389378552 mg
- Sugar 68.3737940940364 g
- Trans Fat 0.254806875149508 g
- Calories 304 calories
Step-by-step
- Over medium high heat, add oil.
- Cook onions until clear.
- Add garlic and spices.
- Cook about 1 minute until very fragrant.
- Add ground beef and cook until browned.
- As usual, break up the meat and scrap bottom of pan frequently with wooden spoon.
- Add spices, tomato sauce, chicken broth, brown sugar and vinegar.
- Cook down for about 10 minutes.
- Add salt and pepper to taste.
The Danger of Rushing the Evaporation Phase
Many home cooks trap steam in the skillet by crowding the pan with too much meat at once. Sautéing three pounds of lean ground beef requires a wide vessel, preferably a heavy-bottomed Dutch oven or a twelve-inch cast-iron skillet, to maintain proper heat conduction. If the liquid fails to reduce fully, the resulting texture becomes watery rather than clinging densely to the protein. Simmer the mixture over medium-low heat for ten minutes after adding the tomato sauce and chicken broth, stirring constantly to prevent scorching at the base of the pan.
Freezing and Thawing Dynamics
Cooked taco meat freezes exceptionally well due to the protective fat content and acidic components like vinegar and tomato sauce. Transfer the cooled mixture into heavy-duty freezer bags, pressing out all excess air to prevent freezer burn. Store the sealed portions for up to three months at zero degrees Fahrenheit or lower. Thaw overnight in the refrigerator before reheating. Never thaw meat on the countertop, as this encourages bacterial growth within the danger zone between forty and one hundred forty degrees Fahrenheit.
Reheating Without Drying Out
Direct microwave reheating often toughens lean proteins by driving out residual moisture unevenly. Restore the original succulent texture by placing the thawed beef in a saucepan over medium-low heat with two tablespoons of water or chicken broth. Cover the pan with a tight-fitting lid for four minutes to trap steam, then remove the lid and stir until the liquid completely integrates. Adjust seasoning with salt only after the moisture level stabilizes, since concentration changes during storage.
