When I was growing up I always was excited when Mom made tacos for dinner. The four of us, Mom, Dad, Kleine, and I, sat at our round kitchen table with little bowls of taco toppings in the center of the table. My first taco memories are of the crunchy, slightly stale, corn taco shells, which I still really enjoy (happily they are gluten free!). Later, we graduated to soft wheat tortillas, which Mom would heat up and fill with the seasoned taco meat before we added the toppings we liked best. I imagine this same scenario has been played out at countless dinner tables over the years.
Since those early tacos, I have come to appreciate the more sophisticated “street tacos” that have been all the rage in the last 15 or so years. I have begun to discover the delights of all sorts of more authentic Mexican cuisine, particularly the chili sauces. However, despite all of that, the good old-fashioned (at least to me and probably most gringo Americans) tacos that Mom served still have a place in my heart and on my table.
The recipe I am including here is for the taco meat. It’s simple and really good, and I hope that you will try it with your favorite circle of taco toppings and on your favorite taco vessel!
Taco Meat
At least 8 hours ahead of time:
- 1 pound ground meat with 85% lean
- 1 teaspoon salt
Sprinkle the meat with the salt and fold the salt into the meat. Refrigerate while the meat is salted.
Spice blend:
- 1 Tablespoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon arbol chili powder
- 1 teaspoon pastilla chili powder
- 1 teaspoon mixed herb blend
- ¼ teaspoon cinnamon
Combine the spices in a small bowl.
Cooking the meat:
- 1 Tablespoon oil
- 1 medium onion, chopped
- Spice blend
- Salted meat
Heat a large frying pan over medium heat. Add the oil and then the onion. Cook 3-4 minutes until the onion begins to soften. Stir in the spice blend and cook for about a minute until the spices are very fragrant. Add the meat and break it up to cover the entire base of the pan. Cook without moving for a minute or two, then stir to finish cooking. Serve in taco shells or tortillas with your toppings of choice.
