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Charles Gifford
 
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"Jim Lane" > wrote in message
...
> David Wright wrote:
> > On Fri, 03 Sep 2004 13:36:30 -0700, (Dan Abel) wrote:
> >
> >
> >>In article >,
> (Rut) wrote:
> >>
> >>
> >>>If you visit you favorite Mexican eatery and order a beef taco, you'll
> >>>notice that the ground beef of of small uniform size. Very small beef
> >>>granules. Can someone tell me how this is accomplished. It never looks
> >>>like that when you brown mean in a fry pan.
> >>
> >>
> >>Most of the Mexican restaurants around here don't use much ground beef.
> >>Very few people order it. I did see one place cooking it, though. They
> >>dumped a frozen 5 pound chunk of ground beef into boiling water. I've
> >>used this technique many times in making Cincie-style chili. It makes
> >>ground beef the way you describe.

> >
> >
> > OOF! That technique leads to boiling the flavor out of the meat.


Indeed, but it also lowers the fat content amazingly! ;-)

> > Instead, try roasting the meat until you can shred it with two forks,
> > or in your fingers. I think you'll like it. Use either beef or pork
> > shoulder.


Much better idea David. Sometimes though, ground beef is quick and easy.

> > David

>
>
> Aw shucks, just throw a couple of taco-seasoning flavor packets in the
> water and the meat will not be flavorless.
>
>
> jim


You know Jim, I have never understood the whole "taco-seasoning" thing. I
have never used it although I have tried it. Just don't get it I suppose. I
have always flavored my ground beef, when using it, with just garlic salt
and pepper. I add seasoning to the taco proper when I eat it.

The idea of finely separated meat bits sounds a lot like the stuff served at
Taco Bell. Nasty --- to me anyhow.

Charlie