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Taco Take-Out Filling
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Beef
Ethnic
Amount Measure Ingredient -- Preparation Method
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2 pounds Ground chuck
1 cup Onion -- chop
1 Green pepper -- chop
1 teaspoon Mustard seeds
3 tablespoons Beef bouillon powder -- or
1 teaspoon Chili powder 1/8 teaspoon Tabasco 1
teaspoon Cumin powder 1 1/2 cups Bottled chili sauce
1/3 cup Sweet pickle relish 1 small Can
tomato paste 6 ounces Water tomato
Paste can 3 tablespoons Dark molasses 10 1/2 ounces
Beef broth Hot fried taco shells
Lettuce -- shred Monterey Jack Cheese -- grate
Pack beef into ungreased 10" skillet on medium heat. Cover and let simmer,
reducing to low heat after 5 minutes. You don't really want to overbrown
the beef, but to allow some moisture to combine with the natural fat in
the chuck to create a broth while it simmer. Depending on the percentage of
fat content in the beef, I'd let it steam like this for about 12-15
minutes. Turn off heat. Drain liquid from beef into blender with HALF of
the beef. With on/off speed blend this mixture until it resembles a
brick-layer's mortar. To the mixture of pulverized beef and the remaining
half which you did not put into the blender, add onion, green pepper,
mustard seed, bouillon powder and chili powder. Stir in hot pepper sauce,
cumin powder, chili sauce, sweet pickle relish, tomato paste, water,
molasses and beef broth. (If you like a thinner sauce, add more beef
broth). Simmer this uncovered, stirring frequently to prevent scorching or
use your slow cooker on "high" for about 2 hours. On top of the range,
simmer 1 hour, adding additional liquid as necessary to keep sauce
consistency. Spoon it into the fried taco shells. Top it off with lettuce,
grated cheese and Taco 5 Alarm Sauce. Source: Gloria Pitzer Presents The
Secret Restaurant Recipes Cookbook
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