Yield: 6 servings
Spicy Taco Meat
This 45-minute taco meat recipe in a three-chile sauce will make you wish every night was taco night. It's spicy, smokey, and super authentic.
Ingredients
For the Sauce
- 8 dried guajillo chiles, seeds and stems removed
- 1 dried ancho chile, seeds and stems removed
- 4 cups water, for soaking
- ½ small chipotle in adobo
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Meat
- 3 tablespoons vegetable oil
- 1 ½ pounds ground beef
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano, or Mexican oregano
- ¼ teaspoon ground paprika, or smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Bring 4 cups of water to a boil. Place the guajillo and ancho chiles in a heat-proof bowl. Pour the water over them until they're completely submerged. Let them soak for 10-15 minutes, until soft. Strain the chiles and reserve the liquid. Set them aside.
- Add the soaked chiles, chipotle in adobo, salt, and pepper to a blender. Pour in 1/2 cup of the chile's soaking liquid. Process everything until you get a smooth mixture. Season with more salt and pepper to taste. Strain the sauce and set it aside.
- Place a large pan over medium-high heat. Add the vegetable oil and let it heat for 1-2 minutes. Add the ground beef. Let it cook for 8-10 minutes, until browned. Use a spatula to break up the meat as it cooks.
- Sprinkle in the cumin, oregano, paprika, salt, and pepper. Mix to combine.
- Reduce the heat to medium-low and pour the blended sauce in. Mix well. Let it simmer for 15-20 minutes, but don't let the sauce be completely absorbed so keep an eye on the stove.
- Season with more salt and pepper, to taste. Remove from the heat and serve as desired.
Notes
Storage: Once fully cooled, refrigerate the leftovers of this taco meat recipe in an airtight container for up to 5 days. Keep it away from heat and sunlight when on the counter for reheating and serving.
Reheat: To reheat it, sprinkle in 1 teaspoon of water and microwave it for up to a minute. You can also heat it in a pan over medium-low heat for 6-7 minutes.
Freeze: Place it in freezer-friendly bags or containers in serving-size portions. Freeze for up to 3 months. Thaw it overnight in the fridge before reheating as usual.
Chiles: Instead of a combination, you can use all-guajillo or all-ancho chile for this recipe. Swapping the chipotle in adobo sauce for a chile morita is a yummy alternative too.
Reduce the Heat: Omit the chipotle and reduce the guajillo to only 4 or 5 chiles. This will tone down the heat.
Prep Ahead. Blend the sauce in advance to save some time throughout the week. You can also freeze the sauce in an airtight container in the fridge for up to 6 months. I often make a double batch to have on hand for next time
Add Veggies: Fresh, frozen, or canned veggies like corn, carrots, and peas can be mixed into the taco meat to make the meal more filling. If using frozen, make sure they’re thawed. If using canned, rinse and drain them well.
Nutrition
Serving: 1, Calories: 385kcal, Carbohydrates: 8g, Protein: 21g, Fat: 30g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 481mg, Potassium: 512mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2828IU, Vitamin C: 3mg, Calcium: 35mg, Iron: 3mg