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We love tacos at our house. Nothing like some seasoned meat inside a tortilla with some lettuce and cheese, then making nachos the next day with leftover meat. Yeah right, who are we fooling? There’s rarely leftovers.
For years, I liked my tacos but there was always something different. I couldn’t put my finger on it. Something was just off. Tacos at the restaurant were just better. Frankly, every home taco had the same problem. I couldn’t accept that though. There’s plenty of meals I have learned how to cook at home and make just as well as a restaurant. For some reason, tacos were a nut I could not crack.
One day, it finally dawned on me what was different- the meat. Not just the meat itself, but how it was prepared. The restaurant meat was finely ground. My meat was chunks of ground beef chopped up with a spatula. That was it! My meat texture was wrong.
So how did I fix it?
Two words- food processor. If you don’t have one, put it on the list. You deserve one.
- Brown up your meat like normal, drain it, and then send it through the food processor.
- Load it up in the food processor bowl straight from the pan.
- Pulse it a few times with the standard S blade until it is finely chopped. I rock my food processor side to side a few times as I pulse to make sure I get every piece of meat.
- Return it to the pan and add seasoning and water if you use dry seasoning mix. Finish like normal.
- Enjoy!
That’s it! That’s the one simple trick that no recipe or package has mentioned to me.
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