Kurt's taco/burrito meat
Last updated 6/12/2012 1:21:33 AM. Recipe ID 53813. Report a problem with this recipe.
Title: Kurt's taco/burrito meat
Categories: Tex-mex, Meats, Tested, Mine
Yield: 1 Batch
1 ea Chorizo link; sliced 1/4"
-(Mexican sausage) *
1/2 md Red onion; diced
1/4 c Bell pepper; diced
1 ea Celery stalk; diced
2 ea Garlic cloves; fine chopped
1 1/2 lb Extra lean ground beef =OR=
1 1/2 lb Ground turkey
2 tb To 3 masa harina
1 1/2 tb Worcestershire sauce
2 tb Canned green chiles; diced
1 ts Mexican oregano; crushed
1/2 ts Dried rosemary; crushed
1/2 ts Dried thyme; crushed
3 tb Chili powder; or to taste
1 tb Paprika; or to taste
2 ts Cumin; or to taste
x Salt & pepper to taste
x Tabasco or other hot sauce
Place sliced chorizo in cold heavy skillet; turn on flame to lowest
setting. The idea is to render the fat from the chorizo before
Meanwhile, prepare the onion, bell pepper, celery and garlic.
After the chorizo has sizzled and released it's fat (about 10
minutes) use a spatula to break it into small bits. Turn up the heat
and add the onion, celery, and green pepper; saute for 8 minutes. Add
the garlic and saute for another 2 minutes.
Drain fat from the mixture by placing on a paper towel on top of a
brown paper bag or newspaper.
In the same skillet, brown the ground beef or turkey. Crumble the
meat. (A potato masher works great.)
When browned, drain off most of the fat. (Tilt the skillet and use a
baister to suck it out.) Stir the masa in to absorb the remaining
Add the chorizo mix, green chiles, W. sauce and remaining spices. Let
it cook on the lowest heat for another 30 minutes, stirring every
10 minutes to prevent stickage.
NOTES: * If you cannot find chorizo, a workable substitute is:
1/2 lb Ground pork
1 1/2 ts White vinegar
1 ts Paprika
1 tb Chili powder
1/2 ts Oregano
1 ea Garlic clove; minced
1/2 ts salt
1 ds cayenne
Mix ingredients and let the flavors blend in fridge for a day.
~ All measurements are approximate; I cook by feel. ~ The vegies
saute'd with the chorizo =really= makes a difference. ~ Ground turkey
~vs- beef: either works great, as long as it's lean. ~ Use flour
instead of masa harina if not available. ~ The end result should
=not= be greasy/drippy! ~ Substitute fresh Anaheim or California
chiles for the canned
chiles. If doing so (recommended), saute' along with other veggies
in the chorizo.
Original concoction by Kurt Faria, Angleton, Texas, circa 1990.
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