All that Tex Mex talk got me craving this, so I got a couple of pounds of
ground sirloin, browned it with a large chopped onion, tossed in three fat
garlic cloves, then chili powder and red pepper flakes. After the chili had
cooked for a minute or two I added a couple cups of water and a little
chunky salsa, just for the bits of tomato and green peppers. Brought it to a
boil, lowered it to a simmer, simmered it uncovered for about 15 minutes to
reduce it, tasted it, and found it lacked "tang" so I added a dash of Texas
Pete.

It was so good by itself that I ate it in a little bowl, scooping it up with
white tortilla chips. Tonight we will have tacos with all the fixings.

"cybercat" > wrote in message
...
> All that Tex Mex talk got me craving this, so I got a couple of pounds of
> ground sirloin, browned it with a large chopped onion, tossed in three fat
> garlic cloves, then chili powder and red pepper flakes. After the chili
> had cooked for a minute or two I added a couple cups of water and a little
> chunky salsa, just for the bits of tomato and green peppers. Brought it to
> a boil, lowered it to a simmer, simmered it uncovered for about 15 minutes
> to reduce it, tasted it, and found it lacked "tang" so I added a dash of
> Texas Pete.
>

I forgot a few things: I crushed then diced the garlic, added a ton of fresh
cracked black pepper, and for the last simmer, dumped in a whole bunch
of frozen corn, a Pictsweet brand that has both white and yellow kernels.



--
Posted via a free Usenet account from http://www.teranews.com

cybercat said...

> All that Tex Mex talk got me craving this, so I got a couple of pounds
> of ground sirloin, browned it with a large chopped onion, tossed in
> three fat garlic cloves, then chili powder and red pepper flakes. After
> the chili had cooked for a minute or two I added a couple cups of water
> and a little chunky salsa, just for the bits of tomato and green
> peppers. Brought it to a boil, lowered it to a simmer, simmered it
> uncovered for about 15 minutes to reduce it, tasted it, and found it
> lacked "tang" so I added a dash of Texas Pete.
>
> It was so good by itself that I ate it in a little bowl, scooping it up
> with white tortilla chips. Tonight we will have tacos with all the
> fixings.


Sounds great and unmysteriously familiar! <vbg>

Guacamole or DIE I always say!

Andy
Plain avocado can bring back the dead as a last resort!

"cybercat" > wrote in message
.. .
>
> "cybercat" > wrote in message
> ...
>> All that Tex Mex talk got me craving this, so I got a couple of pounds of
>> ground sirloin, browned it with a large chopped onion, tossed in three
>> fat garlic cloves, then chili powder and red pepper flakes. After the
>> chili had cooked for a minute or two I added a couple cups of water and a
>> little chunky salsa, just for the bits of tomato and green peppers.
>> Brought it to a boil, lowered it to a simmer, simmered it uncovered for
>> about 15 minutes to reduce it, tasted it, and found it lacked "tang" so I
>> added a dash of Texas Pete.
>>
>
> I forgot a few things: I crushed then diced the garlic, added a ton of
> fresh
> cracked black pepper, and for the last simmer, dumped in a whole bunch
> of frozen corn, a Pictsweet brand that has both white and yellow kernels.
>
>
> --
> Posted via a free Usenet account from http://www.teranews.com
>

I've never added corn but do something similar.

Taco Hamburger Helper

1 pound ground beef
1 can rotel tomatoes
1 onion diced
4 cloves of garlic crush and diced
2 Jalapeno peppers diced (optional to taste)
1 lb of elbow macaroni (other styles can be used as well)
1 package of Old El Paso Taco seasoning (brand optional or home made)
1 tbl spoon cayenne pepper (or to taste)
1 cup low salt beef broth (chicken can also be used or water)
1 to 2 tbl spoons of Salsa (your favorite brand)
1 tbl spoon of crushed red peppers (or to taste)
salt and pepper to taste
olive oil

In a large skillet over medium heat, sauté the onions and jalapenos in olive
oil until onions are translucent, about 5 to 10 minutes. Now add ground beef
to the skillet and brown with onions and peppers. Salt and pepper to taste.
Once meat is browned add garlic, rotel tomatoes, cayenne pepper, crushed red
peppers and broth. Bring to a boil the turn down to a simmer. Allow to
reduce. You can now add your pasta to a boiling pot of water. Once pasta is
cooked to your taste add pasta to skillet and mix completely. You can add
cheese to the top of this when serving and it is better the next day
reheated.


--

Joe Cilinceon

cybercat wrote:
>
> All that Tex Mex talk got me craving this, so I got a couple of pounds of
> ground sirloin, browned it with a large chopped onion, tossed in three fat
> garlic cloves, then chili powder and red pepper flakes. After the chili had
> cooked for a minute or two I added a couple cups of water and a little
> chunky salsa, just for the bits of tomato and green peppers. Brought it to a
> boil, lowered it to a simmer, simmered it uncovered for about 15 minutes to
> reduce it, tasted it, and found it lacked "tang" so I added a dash of Texas
> Pete.
>
> It was so good by itself that I ate it in a little bowl, scooping it up with
> white tortilla chips. Tonight we will have tacos with all the fixings.


Next time, add some cumin and a bit of cinnamon.

On Jun 19, 3:42 pm, "Joe Cilinceon" > wrote:
> "cybercat" > wrote in message
>
> .. .
>
>
>
>
>
>
>
> > "cybercat" > wrote in message
> ...
> >> All that Tex Mex talk got me craving this, so I got a couple of pounds of
> >> ground sirloin, browned it with a large chopped onion, tossed in three
> >> fat garlic cloves, then chili powder and red pepper flakes. After the
> >> chili had cooked for a minute or two I added a couple cups of water and a
> >> little chunky salsa, just for the bits of tomato and green peppers.
> >> Brought it to a boil, lowered it to a simmer, simmered it uncovered for
> >> about 15 minutes to reduce it, tasted it, and found it lacked "tang" so I
> >> added a dash of Texas Pete.
>
> > I forgot a few things: I crushed then diced the garlic, added a ton of
> > fresh
> > cracked black pepper, and for the last simmer, dumped in a whole bunch
> > of frozen corn, a Pictsweet brand that has both white and yellow kernels.
>
> > --
> > Posted via a free Usenet account fromhttp://www.teranews.com
>
> I've never added corn but do something similar.
>
> Taco Hamburger Helper
>
> 1 pound ground beef
> 1 can rotel tomatoes
> 1 onion diced
> 4 cloves of garlic crush and diced
> 2 Jalapeno peppers diced (optional to taste)
> 1 lb of elbow macaroni (other styles can be used as well)
> 1 package of Old El Paso Taco seasoning (brand optional or home made)
> 1 tbl spoon cayenne pepper (or to taste)
> 1 cup low salt beef broth (chicken can also be used or water)
> 1 to 2 tbl spoons of Salsa (your favorite brand)
> 1 tbl spoon of crushed red peppers (or to taste)
> salt and pepper to taste
> olive oil
>
> In a large skillet over medium heat, sauté the onions and jalapenos in olive
> oil until onions are translucent, about 5 to 10 minutes. Now add ground beef
> to the skillet and brown with onions and peppers. Salt and pepper to taste.
> Once meat is browned add garlic, rotel tomatoes, cayenne pepper, crushed red
> peppers and broth. Bring to a boil the turn down to a simmer. Allow to
> reduce. You can now add your pasta to a boiling pot of water. Once pasta is
> cooked to your taste add pasta to skillet and mix completely. You can add
> cheese to the top of this when serving and it is better the next day
> reheated.
>
> --
>
> Joe Cilinceon- Hide quoted text -
>
> - Show quoted text -

Wow, a tablespoon of cayenne? Duh, now I see "to taste". You must like
your stuff spicy!

"Joe Cilinceon" > wrote in
:

> I've never added corn but do something similar.
>
taco stew

Fry up a lb of ground beef with plenty of onions, throw in a chopped red
bell pepper, some sliced garlic, some grape tomatoes or a choped large
tomato, some sliced mushrooms...sautee till cooked to your liking. sprinkle
in 2 or more tablespoons taco seasoning (to taste I use 3) and a cup or so
of sour cream...stir till well combined; serve on plates and garnish with
shredded cheese at the table. Eat it with corn taco chips or not.


--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Jun 20, 7:03?am, "Michael \"Dog3\" Lonergan"
> wrote:
> "cybercat" > dropped this :in rec.food.cooking
>> It sounds really good Cyber. My Mexican lunch yesterday was pretty
> lousy. Steven wanted to try a place I'd never seen or heard of, for
> lunch yesterday. The place was called Zapata's. There was a lunch
> buffet. My internal warning mechanism went into high gear right as we
> entered the place. The food was really bad. The taco meat was ground
> beef and it wasn't even seasoned well. There were the usual chips and
> corn/flour tortillas etc. A couple of entree' items were on the buffet.
> One was a BBQ pork and the other was a chicken entree. Both were non-
> descript in flavor. The 2 good things I sampled were the queso and the
> salsa. I will not go back. I just don't think a buffet is the right
> place for Mexican food. I have yet to find a Mexican buffet where I've
> liked the food.
>
> Michael
> --
> Due to recent cutbacks - The light at the end of the tunnel has been
> turned off.
> ~unknow author

Michael, I try to avoid at all cost ... buffets ! They tend to have
flavorless food surrounded by tons of breading and fat. In spite of
this, I always seem to eat more than I really want to.

Now, just for an exception to this rule, I will say that Las Vegas has
some fabulous buffets, they have lots of fresh food, including shrimp,
crab and lobster, now those.... I will enjoy.

But a mexican buffet sound at best.. awful..
Rosie

On Jun 19, 2:02?pm, "cybercat" > wrote:
> All that Tex Mex talk got me craving this, so I got a couple of pounds of
> ground sirloin, browned it with a large chopped onion, tossed in three fat
> garlic cloves, then chili powder and red pepper flakes. After the chili had
> cooked for a minute or two I added a couple cups of water and a little
> chunky salsa, just for the bits of tomato and green peppers. Brought it to a
> boil, lowered it to a simmer, simmered it uncovered for about 15 minutes to
> reduce it, tasted it, and found it lacked "tang" so I added a dash of Texas
> Pete.
>
> It was so good by itself that I ate it in a little bowl, scooping it up with
> white tortilla chips. Tonight we will have tacos with all the fixings.

This does sound good. Sometimes I will use the chunky salsa, or what
ever I have on hand, in my cooking, it adds a lot. I get tortillas
fresh, almost every time I shop, so always have them on hand, I like
them for breakfast stuffed with scrambled eggs and cheese and yes,
salsa.
Rosie

"merryb" > wrote in message
ups.com...

Wow, a tablespoon of cayenne? Duh, now I see "to taste". You must like
your stuff spicy!

Yes I like it with some serious but this is all to your own personal tastes
and could be left out. I also make my own Taco Seasoning (show below) and
use it in place of the Old El Paso but it works fine in a pinch.

TACO SEASONING MIX

1 tbsp. chili powder
2 tsp. onion
1 tsp. cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. ground oregano
1 tsp. sugar
1/2 tsp. salt

Mix well. Yield 3 tablespoons mix. Equal in strength to a 1 1/4 ounce
package of commercial taco seasoning.

Joe

Michael "Dog3" Lonergan wrote:
>
>
> I avoid buffets like the plague as a rule. Steven really wanted to
> go and off we went. I've never been to Vegas but I've heard the food
> there is good and plentiful in the various eating establishments. I
> agree, a Mexican buffet is not the way to go I can make soggy
> ground beef tacos at home with a packet of McCormick taco seasoning
> mix.
>
> Michael

I looked up some online reviews of Zapata's, Michael, and it seems like
other people had the same thoughts about the place that you did. I've never
been a big fan of Mexican or Chinese buffets, either. The food is bland or
it tends to be overy salty, overly dry or overly greasy.

On the other hand, one of the best buffets I've ever been to was in Vegas.
It was at the Rio. The restaurant was called "The Village Seafood Buffet".
I have never seen so much seafood prepared so many different ways in my
life! They had the buffet organized into various ethnic categories and
every dish contained some sort of fish or shellfish. Chowders, bisques,
seafood lasagna, oysters on the half-shell, oysters rockefeller, crab legs,
shrimp chow fun........... there had to be at least 100 different menu
items, if not more. It was pricey, about $40 a person, IIRC, but if anyone
is heading out to Vegas and has a great love for seafood, that's the place
to go.

kili

"rosie" > wrote
>
> This does sound good. Sometimes I will use the chunky salsa, or what
> ever I have on hand, in my cooking, it adds a lot. I get tortillas
> fresh, almost every time I shop, so always have them on hand, I like
> them for breakfast stuffed with scrambled eggs and cheese and yes,
> salsa.

I love breakfast burritos! (That is what I call them, anyway.) I like mine
with scrambled eggs, shredded cheddar, and the same chunky salsa you
like. I agree that the chunky salsa adds just the right touch to taco meat,
too.

Next time I will also get fresh tomatoes and kidney beans and have
taco salad! (There is something nice about the combo of this kind
of spicy food with lots of flavor contrasts and sweet summer fruit
like peaches and water melon, too.)



--
Posted via a free Usenet account from http://www.teranews.com

Joe Cilinceon wrote:

> TACO SEASONING MIX
>
> 1 tbsp. chili powder
> 2 tsp. onion
> 1 tsp. cumin
> 1 tsp. garlic powder
> 1 tsp. paprika
> 1 tsp. ground oregano
> 1 tsp. sugar
> 1/2 tsp. salt

Doesn't chili powder already contain cumin,garlic powder and ground oregano?

"Scott" > wrote in message
...
> Joe Cilinceon wrote:
>
>> TACO SEASONING MIX
>>
>> 1 tbsp. chili powder
>> 2 tsp. onion
>> 1 tsp. cumin
>> 1 tsp. garlic powder
>> 1 tsp. paprika
>> 1 tsp. ground oregano
>> 1 tsp. sugar
>> 1/2 tsp. salt
>
> Doesn't chili powder already contain cumin,garlic powder and ground
> oregano?

Yes it does, so you could work out the amounts and do away with the Chili
powder and add some turmeric to the ingredients list above.

Chili Powder
3 Tbs. sweet paprika
2 tsp. finely crushed oregano
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. garlic powder
1/4 - 1/2 tsp. cayenne pepper (to taste)


Blend all ingredients together and store tightly sealed. Makes about 4
tablespoons.

cybercat wrote:
> All that Tex Mex talk got me craving this, so I got a couple of pounds of
> ground sirloin, browned it with a large chopped onion, tossed in three fat
> garlic cloves, then chili powder and red pepper flakes. After the chili had
> cooked for a minute or two I added a couple cups of water and a little
> chunky salsa, just for the bits of tomato and green peppers. Brought it to a
> boil, lowered it to a simmer, simmered it uncovered for about 15 minutes to
> reduce it, tasted it, and found it lacked "tang" so I added a dash of Texas
> Pete.
>
> It was so good by itself that I ate it in a little bowl, scooping it up with
> white tortilla chips. Tonight we will have tacos with all the fixings.
>
>


I usually brown a half a pound of lean ground beef and a half pound of
cheap ground turkey with a tablespoon of ground mild red chile
("Chimayo", I think.) Add a generous pinch of dried chopped jalapenos
and a packet of "taco seasonings" from Aldi, and however much water it
says on the packet.

I haven't tried it with straight turkey.

I need to figure out how to make it without the packets, only because
they are little too salty. (I think I could replace the packet with
garlic powder, chopped onions, cumin, oregano, and dried masa)

Bob

"zxcvbob" > wrote
>
> I usually brown a half a pound of lean ground beef and a half pound of
> cheap ground turkey with a tablespoon of ground mild red chile ("Chimayo",
> I think.) Add a generous pinch of dried chopped jalapenos and a packet of
> "taco seasonings" from Aldi, and however much water it says on the packet.
>
> I haven't tried it with straight turkey.


Why turkey? Less fat, maybe? I just cannot bring myself to approach
ground poultry of any kind.

>
> I need to figure out how to make it without the packets, only because they
> are little too salty. (I think I could replace the packet with garlic
> powder, chopped onions, cumin, oregano, and dried masa)
>

Why not fresh garlic, it is so much better! And here is a weird thing: I buy
my spices at the Fresh Market in baggies, it's cheaper, and I dumped a good
bunch of paprika in my last batch of taco meat, thinking it was chili
powder!
(I then used chili powder on top of it ....) The thing is, it was delicious!
What
made mine particularly good was the late addition of crunchy sweet corn. The
sweet is so good with the heat.

On Jun 26, 10:34?am, "cybercat" > wrote:
> "zxcvbob" > wrote
>
>
>
> > I usually brown a half a pound of lean ground beef and a half pound of
> > cheap ground turkey with a tablespoon of ground mild red chile ("Chimayo",
> > I think.) Add a generous pinch of dried chopped jalapenos and a packet of
> > "taco seasonings" from Aldi, and however much water it says on the packet.
>
> > I haven't tried it with straight turkey.
>
> Why turkey? Less fat, maybe? I just cannot bring myself to approach
> ground poultry of any kind.
>
>
>
> > I need to figure out how to make it without the packets, only because they
> > are little too salty. (I think I could replace the packet with garlic
> > powder, chopped onions, cumin, oregano, and dried masa)
>
> Why not fresh garlic, it is so much better! And here is a weird thing: I buy
> my spices at the Fresh Market in baggies, it's cheaper, and I dumped a good
> bunch of paprika in my last batch of taco meat, thinking it was chili
> powder!
> (I then used chili powder on top of it ....) The thing is, it was delicious!
> What
> made mine particularly good was the late addition of crunchy sweet corn. The
> sweet is so good with the heat.

I like shredded beef( or pork ) tacos, I use Left over pot roast or
pork roast, I use the spices I use in regular ground meat tacos, and
they turn out great.
Rosie

cybercat wrote:
> "zxcvbob" > wrote
>> I usually brown a half a pound of lean ground beef and a half pound of
>> cheap ground turkey with a tablespoon of ground mild red chile ("Chimayo",
>> I think.) Add a generous pinch of dried chopped jalapenos and a packet of
>> "taco seasonings" from Aldi, and however much water it says on the packet.
>>
>> I haven't tried it with straight turkey.
>
>
> Why turkey? Less fat, maybe? I just cannot bring myself to approach
> ground poultry of any kind.

The ground turkey has the same amount of fat as the beef that I buy
(15%), I mix them because the turkey is *so* much cheaper, and when
mixed 50% with beef it takes on the taste and texture of the beef. (I
made some with all turkey and it was edible but not very good.)

> Why not fresh garlic, it is so much better! And here is a weird thing: I buy
> my spices at the Fresh Market in baggies, it's cheaper, and I dumped a good
> bunch of paprika in my last batch of taco meat, thinking it was chili
> powder!

When I buy whole garlic, the cloves dry out before I use them all. :-(

I used to buy jars of chopped garlic at Sam's, but the last couple of
times I bought it, it had very little flavor. So no matter how much I
used, I had to adjust at the end with garlic powder. I should try using
the Chile Garlic Paste from the Vietnamese market and see how that works.

(I wonder if you can peel and freeze garlic cloves?)

Bob

"rosie" > wrote
>
> I like shredded beef( or pork ) tacos, I use Left over pot roast or
> pork roast, I use the spices I use in regular ground meat tacos, and
> they turn out great.
> Rosie
>

Oh, man, so do I!! My husband (whose mother completely screwed
him when it comes to food) prefers ground beef. He also prefers--
PREFERS--that alleged "cheese" that comes wrapped in single
-sheet plastic. *shudder*

Anyway, when there is a bit of leftover meat I do as you do.

cybercat wrote:
> "rosie" > wrote
>> I like shredded beef( or pork ) tacos, I use Left over pot roast or
>> pork roast, I use the spices I use in regular ground meat tacos, and
>> they turn out great.
>> Rosie
>>
>
> Oh, man, so do I!! My husband (whose mother completely screwed
> him when it comes to food) prefers ground beef. He also prefers--
> PREFERS--that alleged "cheese" that comes wrapped in single
> -sheet plastic. *shudder*
>
> Anyway, when there is a bit of leftover meat I do as you do.
>
>


The only time there's leftover meat here is if I roast a whole turkey or
a ham.

BTW, I also prefer shredded tacos instead of ground.

Bob

"zxcvbob" > wrote
>
> When I buy whole garlic, the cloves dry out before I use them all. :-(

Bob! THIS IS IMPORTANT!

You are not using nearly enough garlic.

Did you know that when they put cancer cells in a petri
dish with fresh garlic juice they die?

Also, it is delish ... but you know that.

>
> I used to buy jars of chopped garlic at Sam's, but the last couple of
> times I bought it, it had very little flavor. So no matter how much I
> used, I had to adjust at the end with garlic powder. I should try using
> the Chile Garlic Paste from the Vietnamese market and see how that works.
>
> (I wonder if you can peel and freeze garlic cloves?)
>
> Bob

Make the dishes/sauces and freeze them!

More chili, more taco meat, more spaghetti sauce! ( I often use
jarred sauce and add garlic. I smash it flat with the side of my
meat tenderizer then chop it finely) Between the lycopene in the
cooked tomatoes and all the other vegetables, you can't go
wrong, healthwise. You can't beat delicious stuff that is also
good for you.

Maybe make your shredded taco/burrito meat, assemble the meat
and cheese and freeze them?

Other uses for garlic--I love it on pasta that just has a bit of butter
and some parm cheese, maybe some spinach. Mixed into hamburgers,
rubbed all over or stuck into pork roasts, tucked under the skin of
chicken. In Chinese and Szechuan dishes with ginger! In marinades
with soy and ginger! In black beans for burritos, or black bean soup!

And if everyone smells like garlic, nobody minds.

Just more stinky loved ones who might live longer or better
or both due to the good stuff garlic does for you!

(Not to mention, the vampire thing ... )

In article >, "cybercat" >
wrote:

> "zxcvbob" > wrote
> >
> > When I buy whole garlic, the cloves dry out before I use them all. :-(
>
> Bob! THIS IS IMPORTANT!
>
> You are not using nearly enough garlic.
>
> Did you know that when they put cancer cells in a petri
> dish with fresh garlic juice they die?
>
> Also, it is delish ... but you know that.
>
> >
> > I used to buy jars of chopped garlic at Sam's, but the last couple of
> > times I bought it, it had very little flavor. So no matter how much I
> > used, I had to adjust at the end with garlic powder. I should try using
> > the Chile Garlic Paste from the Vietnamese market and see how that works.
> >
> > (I wonder if you can peel and freeze garlic cloves?)
> >
> > Bob
>
> Make the dishes/sauces and freeze them!
>
> More chili, more taco meat, more spaghetti sauce! ( I often use
> jarred sauce and add garlic. I smash it flat with the side of my
> meat tenderizer then chop it finely) Between the lycopene in the
> cooked tomatoes and all the other vegetables, you can't go
> wrong, healthwise. You can't beat delicious stuff that is also
> good for you.

I use a garlic press.

I do so agree with CC. One thing I learned quite some time back.
Cooking for nutrition AND flavor is not only possible, it's rather easy.

>
> Maybe make your shredded taco/burrito meat, assemble the meat
> and cheese and freeze them?
>
> Other uses for garlic--I love it on pasta that just has a bit of butter
> and some parm cheese, maybe some spinach. Mixed into hamburgers,
> rubbed all over or stuck into pork roasts, tucked under the skin of
> chicken. In Chinese and Szechuan dishes with ginger! In marinades
> with soy and ginger! In black beans for burritos, or black bean soup!
>
> And if everyone smells like garlic, nobody minds.
>
> Just more stinky loved ones who might live longer or better
> or both due to the good stuff garlic does for you!
>
> (Not to mention, the vampire thing ... )

It's also supposed to repel mosquitos.
I need to eat more garlic. I'm a darned mosquito magnet!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Jun 26, 11:38 am, rosie > wrote:
> On Jun 26, 10:34?am, "cybercat" > wrote:
>
>
>
>
>
> > "zxcvbob" > wrote
>
> > > I usually brown a half a pound of lean ground beef and a half pound of
> > > cheap ground turkey with a tablespoon of ground mild red chile ("Chimayo",
> > > I think.) Add a generous pinch of dried chopped jalapenos and a packet of
> > > "taco seasonings" from Aldi, and however much water it says on the packet.
>
> > > I haven't tried it with straight turkey.
>
> > Why turkey? Less fat, maybe? I just cannot bring myself to approach
> > ground poultry of any kind.
>
> > > I need to figure out how to make it without the packets, only because they
> > > are little too salty. (I think I could replace the packet with garlic
> > > powder, chopped onions, cumin, oregano, and dried masa)
>
> > Why not fresh garlic, it is so much better! And here is a weird thing: I buy
> > my spices at the Fresh Market in baggies, it's cheaper, and I dumped a good
> > bunch of paprika in my last batch of taco meat, thinking it was chili
> > powder!
> > (I then used chili powder on top of it ....) The thing is, it was delicious!
> > What
> > made mine particularly good was the late addition of crunchy sweet corn. The
> > sweet is so good with the heat.
>
> I like shredded beef( or pork ) tacos, I use Left over pot roast or
> pork roast, I use the spices I use in regular ground meat tacos, and
> they turn out great.
> Rosie- Hide quoted text -
>
> - Show quoted text -

Same here, Rosie. Saturday I put into the crock pot 10 very thick
pork chops with various seasonings, but the chops didn't absorb much
of it. But 7 of those chops went into individual freezer bags to be
shredded; will add appropriate sauce(s) when I prepare the tacos/
tortillas.
Dee Dee

On Tue, 26 Jun 2007 11:23:09 -0500, zxcvbob >
wrote:

>The ground turkey has the same amount of fat as the beef that I buy
>(15%), I mix them because the turkey is *so* much cheaper, and when
>mixed 50% with beef it takes on the taste and texture of the beef.


Ground turkey is still a bargain around here, too -- 79 cents a pound
at Aldi's. I use it for sloppy joes and turkey burgers.

Tara

zxcvbob wrote:
<snip>
>
> (I wonder if you can peel and freeze garlic cloves?)

Yes.

I buy the big plastic canister of peeled fresh garlic cloves from Costco
and stick it in the freezer. I just grab a few cloves at a time; they
thaw in minutes on a plate on the counter. It's somewhat squishier than
fresh garlic, but if you're going to put it through a press it really
doesn't matter. It also makes it easy to cook up large batches of
roasted garlic which is nothing short of heaven spread on crusty bread.

On Jun 19, 1:02 pm, "cybercat" > wrote:
> All that Tex Mex talk got me craving this, so I got a couple of pounds of
> ground sirloin, browned it with a large chopped onion, tossed in three fat
> garlic cloves, then chili powder and red pepper flakes. After the chili had
> cooked for a minute or two I added a couple cups of water and a little
> chunky salsa, just for the bits of tomato and green peppers.

Chunky salsa as in Pace type stuff?

> Brought it to a boil, lowered it to a simmer, simmered it uncovered for about 15
> minutes to reduce it, tasted it, and found it lacked "tang" so I added a dash
> of Texas Pete.

Tobasco sauce in taco meat? You put vinegar in your taco meat.
Texas Pete is a CONDIMENT for crappy fast food fried chicken and
greasy spoon hash browns.
>
> It was so good by itself that I ate it in a little bowl, scooping it up with
> white tortilla chips. Tonight we will have tacos with all the fixings.

--Bryan