Taco Filling
Finding a good taco filling recipe can often be difficult. If you have been searching for a good recipe, the search has come to an end. After trying this you'll never use another store-bought seasoning mix again. One thing I really enjoy about this recipe is that it isn't overloaded with seasonings like most taco fillings. This recipe uses ingredients such as diced tomatoes, onion, garlic and various seasonings to create a near perfect blend. This seasoning can be used with either ground beef or ground turkey. Top these tacos with guacamole, shredded cheese, or whatever you like. Enjoy with a Margarita!
Finding a good taco filling recipe can often be difficult. If you have been searching for a good recipe, the search has come to an end. After trying this you'll never use another store-bought seasoning mix again. One thing I really enjoy about this recipe is that it isn't overloaded with seasonings like most taco fillings. This recipe uses ingredients such as diced tomatoes, onion, garlic and various seasonings to create a near perfect blend. This seasoning can be used with either ground beef or ground turkey. Top these tacos with guacamole, shredded cheese, or whatever you like. Enjoy with a Margarita!
- Carbohydrate 1.83103000232869 g
- Cholesterol 0 mg
- Fat 1.30780375121495 g
- Fiber 0.820862518718222 g
- Protein 0.468606250648329 g
- Saturated Fat 0.179410750162108 g
- Serving Size 1 1 Serving (220g)
- Sodium 36.2776250326599 mg
- Sugar 1.01016748361047 g
- Trans Fat 0.101364125146716 g
- Calories 18 calories
Step-by-step
- In a large skillet over medium-high heat add oil. Add onion and sauté until soft (about 5 minutes). Add garlic, chili powder, oregano, and cumin. Stir and sauté for 1 minute.
- Add ground beef and cook stirring often until it loses its raw color. Break ground beef up with a spatula into small chunks while cooking. Stir in tomatoes, and simmer for 5 minutes. Add salt and pepper. Stir in cornmeal and cook stirring constantly until the mixture has become thick.
Surface area dictates success when browning three pounds of meat in a standard residential skillet. Crowding a pan leads to steaming rather than searing, which releases excess moisture and dilutes the spice blend. Spreading the beef or turkey across a twelve-inch cast iron skillet allows moisture to evaporate rapidly over medium-high heat while the fats render. Sautéing chopped yellow onions for five minutes breaks down their cellular walls, softening them before minced garlic joins the pan. Garlic burns quickly at high heat, so restricting its contact with the hot surface to precisely one minute prevents bitterness. Toasting ground cumin, chili powder, and oregano directly in the hot fat alongside the aromatics blooms their fat-soluble compounds, intensifying the flavor profile before the liquid ingredients enter the skillet. A standard fourteen-ounce can of diced tomatoes introduces necessary acidity and moisture to deglaze the pan, dissolving the browned fond stuck to the bottom. Simmering this mixture for five minutes marries the tomato juices with the rendered meat fats. Cornmeal acts as the final structural agent. Stirring in the cornmeal and cooking until thickened works because the starch grains absorb excess liquid and gelatinize at a simmer, binding the sauce tightly to the protein without altering the savory spice balance.
