[chassis]

Originally Posted by nazali

yeah the beefy flavor was not as good I did note, I might actually mix the corn starch with some beef stock,

but as I said the left overs were very palatable and not needed to be separated from lumps of congealed fat LOL

I wanted to replicate it today, next week might try lean instead of extra lean

lol taco Tuesday, that's what my daughter says "it's supposed to be taco Tuesday not Thursday" LOL

Please no corn starch in the tacos.

Buy beef with plenty of fat, 20% for example.

Brown the beef, drain the fat.

Add taco seasoning and water, according to the packet instructions.

Bring to a boil then reduce heat and simmer until most of the water has evaporated.

Please no corn starch in the tacos.

[pennsiveguy]

Originally Posted by chassis

Please no corn starch in the tacos.

Buy beef with plenty of fat, 20% for example.

Brown the beef, drain the fat.

Add taco seasoning and water, according to the packet instructions.

Bring to a boil then reduce heat and simmer until most of the water has evaporated.

Please no corn starch in the tacos.

Si, por favor

Another thickening option is corn flour in place of corn starch. It's a crutch, and its thickening power isn't as high, but at least it doesn't taste like your tacos were made by my Irish grandma.

Best method is to drain away the fat and most of the juice then very gently simmer your beef uncovered until it's got the moisture content you're after. Stir it often. The flavor will get more intense as you reduce it down. Remember that if you're going to refrigerate it and reheat it later, it'll lose some moisture in the interim so be sure to allow for that.

[nazali]

oh wait a minute, what am I using ?
it was "corn" something, I wonder if it's Corn flour, I'll have to check
it was a no-name brand

interesting !

Originally Posted by pennsiveguy

Si, por favor

Another thickening option is corn flour in place of corn starch. It's a crutch, and its thickening power isn't as high, but at least it doesn't taste like your tacos were made by my Irish grandma.

Best method is to drain away the fat and most of the juice then very gently simmer your beef uncovered until it's got the moisture content you're after. Stir it often. The flavor will get more intense as you reduce it down. Remember that if you're going to refrigerate it and reheat it later, it'll lose some moisture in the interim so be sure to allow for that.

[chassis]

Yeah, no thickeners in tacos, or chili, for that matter.

Brown the meat.

Drain the fat.

Add seasonings and a small amount of water.

Bring to a boil and reduce until the desired consistency is reached.

No thickeners.