April 7, 2001
Taco Filling – Hamburger.
It’s possible that you don’t have any leftover taco meat or don’t know what taco meat is. I think there are 4 kinds: Shredded roast beef, some sort of shredded chicken crud, pork carnitas and this recipe using hamburger, Grinding the cumin and black peppercorns is what makes this simple recipe work.
And no, I haven’t found a chicken filling I care for.
| Ingredients | Procedure |
| 1/2 lb Hamburger | |
| 1/4 of an Onion diced fine or medium | Cook hamburger in medium or medium high skillet, breaking it up as it cooks. As the pink starts to leave and the grease appears, add the onion and cook until the onion is clear and the pink is gone. Drain the fat off if you feel the need. |
| Small clove of Garlic roughly chopped | |
| 1/2 tsp cumin seed | |
| 6 whole peppercorns | Meanwhile, put the cumin seed, peppercorns and garlic into the Molcajete and grind into a paste |
| A Molcajete or spice grinder | If you don’t have either, buy a molcajete. They’re neat. |
| 1/4 cup Water or broth | Add the liquid needed to lift the paste out of molcajete (keep grinding) Add the mix to the skillet and a little more water. Cook and stir, adding water until you’re ready for it. 10 to 30 minutes depending on the amount of liquid you started with and the amount you’d like left. |
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