1.5 lbs. of ground chuck
4 tbsp. bacon fat
2 tbsp. taco seasoning
3 tbsp. water
8 - 12 6-Inch Flour Tortillas
1.5 - 2 oz. Shredded Mozzarella or
Chihuahua Cheese per Taco
2 oz. seasoned Ground Beef per Taco
1/2 oz. diced Tomato per Taco
1/2 oz. shredded lettuce per taco
1 tbsp. Sour Cream per taco
2 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. cornstarch
2 tsp. kosher salt
1 1/2 tsp. hot smoked paprika
1 tsp. ground coriander
1/2 tsp. cayenne pepper
Mix Taco seasoning and store in an airtight container for up to one month.
Over high heat in a large skillet, add bacon fat and ground beef. Break meat up with a wooden spoon as it cooks down, stirring frequently. 8-10 min. Once all the moisture cooks out of the beef and it is falling apart/fully cooked, continue to let it crisp up slightly in the rendered beef fat. 3-5 min. There should be plenty of crispy
brown bits covering the bottom of the pan. Remove pan from heat and prop it on something to elevate one side of the pan and move the cooked beef towards the elevated side of the pan. This will result in the rendered fat pooling on the low side of the pan. Allow to drain for 3-5 min. Then spoon the rendered fat out of the pan.
Return the pan back to very low heat and add the taco seasoning and water which will de-glaze the brown bits from the bottom of the pan. Use the wooden spoon to release the brown bits. Remove from the heat and the beef is ready to serve.
Over medium-high heat very lightly grease a cast iron skillet or griddle pan. Place flour tortillas side by side on the griddle and top each one with cheese. Add seasoned ground beef, diced tomato,
shredded lettuce and sour cream. After 2-4 min. the tortillas should be lightly browned and crispy on the outside. Fold each taco over itself to create a half-moon shape, lightly press and serve.
Presented by: Babalu Tacos & Tapas