Xandria's Taco Seasoned Minced Meat or Meat Alternative

Updated at: Sun, 03 Sep 2023 22:49:06 GMT

Step 1

Set stove at medium heat, and place skillet/frying pan on burner.

Step 2

If using beef, place in pan while it is heating up. If using chicken, turkey, or vegetarian protein, wait until the pan has heated fully, add the high temp oil, followed by the aforementioned protein.

Step 3

As the protein cooks, break apart with spatula every so often.

Step 4

Place all DRY SPICES together in a bowl and combine. Set aside.

Step 5

Cook and break up the protein to desired doneness and crumble size.

Step 6

Add water to pan on top of protein.

Step 7

Add combined DRY SPICES and mix well with water and protein in the pan.

Step 8

Continue cooking, stirring every so often, until you reach desired consistency (I prefer dry taco beef, some prefer a little moisture). If you like dryer taco beef, turn the heat down a bit to avoid a crusty texture... unless you like that ;-)

Step 9

A few minutes before reaching your desired consistency combine the Mexican Oregano and Aleppo Chili flakes in a mortar and pestle to grind up together or use a spice grinder. You want to release that wonderful scent and also reduce the size of the typically large Mexican Oregano flakes/bits.

Step 10

Combine the Aleppo chili flakes with the Mexican Oregano into the pan with the almost finished taco protein. Because Aleppo and Mexican Oregano add so much more than flavour (scent), it's best to leave adding it until almost the end to avoid overcooking it.

Step 11

NOTE: This freezes very well. Make a large batch, freeze in appropriate portions and thaw for use the same day.

1 liked

0 disliked