Taco Night

I have done it. Most of us have. I grew up on a ton of it. One pound of ground beef, browned, drained, one packet of magic spices (taco, fajita, spaghetti, shashlik, etc.) from the store, water, simmer, eat. It sure is easy and relatively quick. But what is in these packages? Spices (no shit! really?), potato starch, maltodextrin, modified tapioca starch, malic acid, artificial flavors, MSG, and a crap load of salt.
Could we do better at home?
I love the challenge of trying to figure that out.

A couple weeks ago I received an invitation to a taco party, and I thought that this might be the time to figure out if there is a good mix to replicate (or improve) the taste and still have it as easy and quick as the prepackaged mixes. I found a couple packets of taco mix in the cabinet, but they were old--so I chucked them in the trash. Once you find out how easy this is, you will too.

As you might imagine, figuring this out is an iterative process. Here is a little insight to my process. I start with research or ideas on a 3x5 card. Make something. Try it. Adjust. Rinse. Repeat.

Here is the card from this endeavor. I decided to use flour as the thickening agent (rather than corn starch, arrowroot, tapioca), but had to do a few trials to get the liquid amount right. I also like to think about things as ratios rather than actual measurements. It makes things a lot easier to scale and I can use any sized utensil for measurement.

Making the mixes yourself also allows all kinds of flexibility if you want to change tastes to fit your mood. The 1# is for any ground meat (beef, turkey, chicken, lamb, elk), but I really like the buffalo we can get locally. If you want it hotter, add 1 part (1/2 t.) cayenne. Use smoked paprika. Add some ground chipotle for a smokier flavor. How about 1 or 2 parts green chile powder? Add some minced onion or garlic with the browning meat? Up to you. You made it. You now control it. Isn't that so much better?

Make a batch or two and put in an airtight container in the cabinet--now you have it on hand and can make a quick taco dinner anytime. What about using this as a base for a nice queso dip or sauce? Absolutely!

Taco Mix (and their mix ratio)

2 T.  flour (12)

1 T.  chili powder (6)

1 t.  salt (2)

1 t. cumin (2)

1/2 t.  paprika (1)

1/2 t.  onion powder (1)

1/2 t.  garlic powder (1)

1/2 t.  red pepper flakes (1)

1/2 t.  oregano (1)

Mix 3 T. of the taco mix with:

1 lb.  ground meat--browned and drained
1 T. oil
Let those cook together for 3-4 minutes so the flour cooks (making a roux).
Then add

3/4 c.  water

and simmer until thick and heated, stirring occasionally. ~15-20 minutes

 Taking it to the taco party tonight. Let's see what the masses think. Personally, I think it is not too bad.