Our Favorite Taco Meat Recipe
Taco meat is just taco meat, right? Brown some ground meat, add some spices from a packet or your own custom blend, pour in some water, heat it through and it’s good-to-go, right? That’s what I USED to think until I tried this recipe in June, adapted from blogger-turned author Melissa Joulwan’s recipe. I made it twice during Dale’s Whole30 food challenge and we made it again tonight! I’ve used Black Angus grass-fed ground beef, ground chicken breast and tonight we used ground turkey breast meat. The savory beef version is my husband’s favorite, but I prefer the poultry versions. They were ALL delicious, though.
Years ago, I moved away from pre-packaged spice taco mixes and just made my own blend on taco night. However, after trying this recipe for the first time, we declared it Our Favorite Taco Meat Recipe and we don’t make our taco meat any other way. Trust me, folks, it’s THAT good and it’s worth the extra love and effort you put into it! Before this recipe, I’d never bought ground coriander, but now it’s a kitchen essential, like cumin! We buy our spices from Penzey’s because they taste fresher than anything we’ve ever purchased from the grocery store.
This recipe is naturally gluten-free, Paleo, Whole30, Virgin Diet-approved and 100% delicious. Please note: I know our salads have corn or cheese in them, which make the salads not Whole30 or Virgin Diet, but I assure you the meat itself is – especially if you buy grass-fed, grass-finished meat.
Our Favorite Taco Meat Recipe
1 T. coconut oil (it’s OK to use avocado or olive oil)
1/2 a medium onion, diced (we use white or yellow)
1 T. freshly minced garlic
2 T. chili powder
1 t. ground cumin
1 t. ground coriander (this stuff is magical)
3/4 t. salt (we use Redmond Real Salt or Himalayan pink salt)
1/2 t. dried Mexican oregano (crush it with your fingers)
1/8 t. ground cayenne pepper
1 package (1 pound or so) of ground meat
2 T. tomato paste
4 oz. chicken broth
2 t. apple cider vinegar
salt & pepper, to taste
Place a large non-stick skillet on a burner on Medium heat and add your oil. Give it approximately two minutes to heat through.
Add the diced onion to the hot pan and saute until softened, approximately 7-10 minutes.
Combine the following in a small bowl: minced garlic, chili powder, cumin, coriander, salt, Mexican oregano and cayenne. Add this mixture to the onions, once they’re softened. Stir until the aromatic spices are fragrant – approximately 30 seconds.
Add the ground meat to the seasoned onions and break up the meat as it cooks through, until it’s no longer pink. This may take 5-6 minutes on Medium heat.
Make space in the skillet for the tomato paste but pulling the meat to the side. Add the tomato paste and fry it until it gets a little darker. This may take close to 3 minutes. Then, stir it into the meat.
Add the chicken broth and vinegar and stir to combine it with the meat mixture. Bring this to a boil and then reduce it down to a simmer. Cook it uncovered for around 10 minutes until the liquid becomes thicker.
Add salt and pepper to taste.
Use it on nachos, taco salads, tacos, burritos, tostadas, enchiladas and enjoy!