This is the recipe I reach for most often when were making ground beef taco, burritos or nachos. Enjoy! It’s tasty, saucy, and not much harder than getting out that big bottle of taco seasoning.
If you’re sick of having to get a big container of taco seasoning every time you need ground beef for nachos, tacos, or enchiladas, you need to try this recipe!
When I want to save time, I often choose the easy route. This recipe isn’t much harder than mixing in ready-made seasoning.
It tastes so much better than anything you can shake out of a can and is great for many Mexican ground beef recipes. [feast_advanced_jump_to].
Everybody who likes Mexican food agrees that the ground beef at real Mexican restaurants is different. It’s finely crumbled, deeply savory, and practically melts in your mouth. What’s the secret? How do Mexican restaurants get their ground beef to be so tasty and perfectly fine?
As a home cook and avid fan of Mexican cuisine, I was determined to find out. After digging into various recipes and techniques, the secrets became clear. It’s a combination of the right cuts of meat, spicing, and cooking methods that elevate basic ground beef into the star of the show.
Start with the Right Cut
The journey to fine ground beef begins with using the right cut of meat Mexican cooks typically use chuck roast or stew meat rather than regular ground beef Cuts like chuck have more fat marbled throughout, which keeps the meat tender and adds flavor as it renders.
Watch out for labels like “extra lean” – this ultra-low-fat meat will dry out and get crumbly when cooked for a long time, Stick with 80/20 or 85/15 ground chuck for the best texture and taste,
Add Bold Mexican Flavors
What would Mexican food be without its addictive bold flavors? The right blend of spices transforms bland ground meat into a party for your taste buds.
Authentic recipes call for generous seasonings like:
- Cumin – Provides an earthy, warm depth
- Chili powder – Adds mild heat and smokiness
- Garlic – Gives a punch of aromatic flavor
- Onion – Supplies sweetness to balance other spices
- Oregano – Brings a subtle grassy, herbal note
Customize your spice levels based on your preferences but don’t be shy! The aggressive spicing is key for Mexican flair.
Sauté the Aromatics First
Onions and garlic are often sautéed first to make a flavor base before the ground beef is added. The sautéed aromatics add tons of flavor. Adding browning to the vegetables also changes their texture because they stay firmer than the cooked meat.
Cook the onion and garlic in oil over medium heat until softened and lightly browned. Then add the beef and spices and continue cooking.
Sear the Beef to Perfection
Browning ground meat properly is the key to achieving that crumbly, melty texture Mexican restaurants nail so well.
The trick is to let the meat cook undisturbed to get a good sear. Keep the heat relatively high and resist the urge to stir constantly. This allows the beef to caramelize and develop crispy edges that provide texture.
Once the bottom is nicely browned, use a spatula to flip and break up larger chunks as needed. But avoid over-stirring or the meat fibers will tighten up.
Cook Low and Slow
For the tenderest, most finely crumbled beef, cook the meat at a lower temperature once initially seared. High heat causes the proteins to contract and toughen up.
Turn down the heat and let the beef simmer for 15-20 minutes, until completely cooked through with no pink spots left. The lower heat allows the collagen to break down into gelatin, keeping the meat moist and loose textured.
Add a splash of water or broth if the pan starts looking dry. Steaming finishes the cooking process without making the meat tough.
Season Correctly
With such bold Mexican spice blends, it’s essential to season at the right times. Seasoning raw meat can draw out moisture before cooking.
Instead, salt the meat just after it is browned when the proteins tighten up. Add any acids like lime juice at the very end to avoid toughening the texture.
Finishing Touches
A few final techniques complete the velvety, fine ground beef masterpiece.
Stir in a tablespoon of butter at the end for extra richness and sheen. Garnish with cilantro for a fresh herbal note. A squeeze of lime brings brightness to balance the spices.
And let the beef rest for 5-10 minutes before serving. This allows flavors to meld and makes sure every precious bite of your labor-of-love beef filling is as juicy as can be!
Master Recipe for Fine, Flavorful Ground Beef
Now that you’re armed with the secrets, try making this authentic-tasting Mexican ground beef at home:
Ingredients:
- 1 tbsp oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb 80% lean ground chuck
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp oregano
- 1/2 tsp salt
- 1 tbsp lime juice
- 1 tbsp butter
- Chopped cilantro
Instructions:
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Heat oil in large skillet over medium-high heat. Add onions and sauté 5 minutes until starting to brown. Add garlic and sauté 1 minute more.
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Add ground beef to pan and cook undisturbed 3-4 minutes to sear bottom. Use spatula to flip/break up large chunks.
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Add spices and cook 5 more minutes, until beef is fully browned.
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Reduce heat to medium-low and simmer 10-15 minutes until beef is cooked through.
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Stir in salt, lime juice and butter. Remove from heat.
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Let beef rest 5 minutes before serving. Garnish with cilantro.
And that’s all there is to it! Now you can skip the restaurant and make insanely flavorful, finely crumbled beef at home to use in tacos, burritos, nachos, and more. Just be prepared for everyone to beg you to reveal the secret behind your newfound beef mastery.
) Add the seasoning!
Stir the spices, onion and enchilada sauce into the meat.
) Let it it simmer
Slowly cook the meat with onions until they are soft. This will help the sauce get a little thicker. Allow it to simmer as long or little as youd like or until its your desired consistency.
See my serving and topping tips below for suggestions on how to use this super versatile meat. Ready for toppings.
- You can use either salsa or enchilada sauce, depending on what you have on hand. I’ve had great results with both. Since salsa can be thick, you might need to add a little water to the meat while it cooks.
- To make crunchy tacos with this meat, remember to bake or heat up the crunchy shells before putting them together. It makes a huge difference!.
Tip to get Fine Ground Beef instead of Chunky
FAQ
How do you get ground beef really fine?
How do Mexican restaurants get their hamburgers so fine?
Do Mexican restaurants boil their taco meat?
Is ground beef authentic Mexican?
How to make Mexican ground beef delicious?
Most of Mexican restaurants know how to make their ground beef delicious. It all starts by choosing the right cut for the ground beef. They use three cuts: the chuck, the sirloin, and the brisket. Sirloin is lean meat but provides great flavor. Chuck and brisket provides the fats.
Do you use taco seasoning to spice up ground beef?
Mexican Style Ground Beef. I think too often at home we spice up our ground beef with taco seasoning which is fine, but you don’t get that great Restaurant Style Mexican Ground Beef flavor and the taste and texture that comes with it. Maybe you guys know what I’m talking about?
How do you cook ground beef for tacos & burritos?
The secret to many of those simple ground beef dishes is to slowly cook the ground beef with a little water; the fat renders out and the beef, when finished, will be just right. And that works with this taco/burrito beef, too. Give it a drain to rid it of the excess fat when it’s done.
How do you cook ground beef in a frying pan?
Set burner to medium heat and as the pan warms, work with the ground beef, breaking it up into small pieces. A potato masher works well for this. Continue to break up the beef as it cooks, and when water is evaporated and there is no longer any pink in the beef, drain excess grease.