Two quick notes before I begin. A reader informed me ahi poke, the subject of my last article, was not available at the Gilroy Costco. Upon contacting Costco, I discovered my error; the San Jose and Santa Clara locations carry ahi poke, where I made my purchase. I shop three Costco stores and inadvertently confused where I saw ahi poke. If enough people request a product at Costco, they may stock it. I apologize for any confusion. If you head to the north valley to purchase ahi poke, call ahead to make sure the store has it in stock.
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The date of the Santa Clara County Farm Bureau Farm to Table Celebration is Sept. 20, six weeks earlier than last year. The $125 per person tickets for this popular event are going very fast, so if you hope to attend, make your reservations right away by calling (408) 776-1684.
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Across the South Valley, school is back in session. Many families have transformed from relaxed to super active. This means a quick dinner is a must. For my family, this meant taco night. This week, I share my reinvention of ground beef taco meat.
Ground beef tacos are one of my guilty pleasure foods. The combination of the components take me back to fond memories of my childhood. Occasionally, I also enjoy the fast food version because there was something different about them.
Two years ago, I discovered the difference. Fast food ground beef is very tender, something that does not occur with the home spun version. The simple fix is a long simmer, similar to beef becoming tender in a stew. When I tested my theory, it worked! If the beef and liquid are refrigerated before reduction, the fat that floats to the top solidifies and can be easily removed, leading to a healthier taco. I also created my own seasoning blend. It is close to the original, but without the preservatives and excess of the package.
I realize this recipe is essentially a two-day process and takes time, which is not good for busy families. Saving time comes from increasing the batch for later use. The meat can be packed into air tight bags and frozen for up to four months, then warmed when needed.
Better Ground Beef Taco Meat
Ingredients
1 pound ground beef
3 cloves of garlic, peeled
1/2 onion, peeled and root removed
1/2 bell pepper, stemmed and seeded
3/4 cup fine diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon
black pepper
1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons cumin
1/2 teaspoon dried Mexican oregano
1/8 teaspoon cayenne pepper (optional)
1 1/2 cups water
Step 1: Place the ground beef in a four-quart pot over medium heat. As cooking begins, break the ground beef into fine pieces. Chop the garlic, onion and bell pepper until fine in a processor. Once the beef has browned add the vegetable mixture and incorporate. Cook until onion becomes translucent, add the tomatoes and stir.
Step 2: Add the salt, black pepper, chili powder, paprika, cumin, dried Mexican oregano and cayenne, if desired. Add the water, using more than 1 1/2 cups if necessary to cover the meat and stir. Cover the pot, bring the mixture to simmer, then reduce to low and cook for 30 to 40 minutes, stirring occasionally. Remove the mixture from the heat and cool 30 minutes. Add more water to cover the meat by one-inch and refrigerate to allow the fat to rise to the top and solidify.
Step 3: Remove the fat from the top of the meat mixture and discard. Place the pot over medium low heat and simmer uncovered until the liquid is reduced, stirring occasionally, about 20 minutes. Serve when most the liquid has evaporated, but while the beef is still moist.
