Mexican Ground Beef Recipe?

sparky79 said:
Uggh. Asadero cheese ftw.
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I'm more of a fan of this stuff

supremo-chihuahua-cheese-mexican-21396.jpg
 
Me too despite I just had 3 chicken supreme tacos with beans and salsa.
 
This topic has me making my taco mac. The beef is browning now.

You know what I like as a topping? It's ridiculous, but the Taco Bell Chipotle sauce. It just tastes good. Doesn't take like chipotle, but that's no surprise given the brand. Goes great on a lot of spicy food.
 
sparky79 said:
Just find a Mexican market.
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Just stopped by 2 of them in my neighborhood. The first had a good selection, but no Asadero. The 2nd had fewer choices, and I asked the girl there, but she didn't seem to understand me. I said "asadero" and "queso", but she looked at me like I was loco.

Then I called a Mexican restaurant that I had visited for lunch (different from the one I mentioned in previous posts). And I asked the guy what white shredded cheese they used in their tacos and he said he thought it was white American. I asked if he'd heard of Asadero and he didn't seem to understand me, but there was a lot of noise in the background.

So for now, I guess I'm stuck with white American, but that's okay because it's what I'm used to. Maybe that's what they use around these parts. I'm in Atlanta.

But if I ever see Asadero, I'll try it. Thanks.
 
I use a little cilantro and chupacabra droppings....
 
Let me clear some things up for you Ts you are eating at shitty mexican restraurants

1. If they are using ground beef the place is for gringos, legit places serve steak or shredded beef.

2. The white cheese good mexican restraurants use is monterey jack not "white american"
 
zhuzheetsu said:
Let me clear some things up for you Ts you are eating at shitty mexican restraurants

1. If they are using ground beef the place is for gringos, legit places serve steak or shredded beef.

2. The white cheese good mexican restraurants use is monterey jack not "white american"
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Dude, MOST Mexican restaurants in America are Americanized. Everyone knows they're not necessarily "authentic." That doesn't mean that they're "shitty." Don't be a snob. :rolleyes:

And yes, I've been to a few authentic places where they serve barbacoa tacos, menudo, etc... and no GB that I've noticed. But those are more rare to come by.

And BTW, they (the "shitty" "gringo" places) don't use white American for everything. Just shredded for tacos, and things that have melted cheese sauce all over them (I know, not authentic). Other things may have a little Queso Fresco sprinkled on them. And for stuff like Quesadillas they're probably using Oaxaca.

Although, I do find it a little funny that you mention ground beef being for "gringos" in #1, and "good" places using "Monterey Jack" in #2 as if that's legit. I'm no expert though. But I guess you are?
 
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It's interesting how people act like in Mexico there is only one way to do things. When really food is a very localized thing. Each town does things differently and has different specialties. So the way I see it, if a Mexican moves north, makes food differently, it's still authentic. It's just Mexican American food. As long as it tastes good, it's good. I love having cheese all over my food, and I like ultimate supreme burritos with a shit load of toppings. As long as the ingredients are high quality, and it's cooked well, that's all that matters. Not whether or not it can be found being served 150 years ago in the heart of Mexico.
 
zhuzheetsu said:
Let me clear some things up for you Ts you are eating at shitty mexican restraurants

1. If they are using ground beef the place is for gringos, legit places serve steak or shredded beef.

2. The white cheese good mexican restraurants use is monterey jack not "white american"
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ever had picadillo?
 
gigantalor said:
Dude, MOST Mexican restaurants in America are Americanized. Everyone knows they're not necessarily "authentic." That doesn't mean that they're "shitty." Don't be a snob. :rolleyes:

And yes, I've been to a few authentic places where they serve barbacoa tacos, menudo, etc... and no GB that I've noticed. But those are more rare to come by.

And BTW, they (the "shitty" "gringo" places) don't use white American for everything. Just shredded for tacos, and things that have melted cheese sauce all over them (I know, not authentic). Other things may have a little Queso Fresco sprinkled on them. And for stuff like Quesadillas they're probably using Oaxaca.

Although, I do find it a little funny that you mention ground beef being for "gringos" in #1, and "good" places using "Monterey Jack" in #2 as if that's legit. I'm no expert though. But I guess you are?
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not where i live. We got some really good restaurants here in southern California.
 
KilledByDeath said:
not where i live. We got some really good restaurants here in southern California.
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Well, I don't know about CA and the southwest, but otherwise I would guess that most Mexican restaurants in America aren't "authentic."

But like I said, that doesn't make then bad. Like Thunderflash said, variety is a good thing.
 
So, I tried the America's Test Kitchen / Cook's Illustrated taco meat recipe.

http://www.food.com/recipe/americas-test-kitchen-beef-tacos-314504

Not exactly what I was looking for. But it was still pretty good. Better than the packet. If I can't find anything better, I'll stick with it with some tweaks. IMO, the coriander taste was too strong, and it had too much chili powder. I also used chipotle chili powder in place of the cayenne. I'd drop that too, and maybe add a little smoked paprika.

Aside from that, I'm thinking maybe I need a mix of beef chorizo and ground beef. Maybe that's where the taste I'm going for is coming from.

Anyone use chorizo in their tacos? Thinking about trying Cacique brand.
 
gigantalor said:
Well, I don't know about CA and the southwest, but otherwise I would guess that most Mexican restaurants in America aren't "authentic."

But like I said, that doesn't make then bad. Like Thunderflash said, variety is a good thing.
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Some places in the Southwest have their own distinct style. In much of N.M. you'll see restaurants labeled "New Mexican" rather than "Mexican." There is nothing unauthentic about it. It's authentic New Mexican.
 
gigantalor said:
So, I tried the America's Test Kitchen / Cook's Illustrated taco meat recipe.

http://www.food.com/recipe/americas-test-kitchen-beef-tacos-314504

Not exactly what I was looking for. But it was still pretty good. Better than the packet. If I can't find anything better, I'll stick with it with some tweaks. IMO, the coriander taste was too strong, and it had too much chili powder. I also used chipotle chili powder in place of the cayenne. I'd drop that too, and maybe add a little smoked paprika.

Aside from that, I'm thinking maybe I need a mix of beef chorizo and ground beef. Maybe that's where the taste I'm going for is coming from.

Anyone use chorizo in their tacos? Thinking about trying Cacique brand.
Click to expand...

I think cacique is the one with all the lymph nodes and salivary glands. Though that might be their pork one.
 
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