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Taco meat – because Tuesday.

Who doesn’t love a good taco or burrito. However cooking one, can be a bit involved for the payoff. So batch cooking comes in here. Since I have some Mexican Chorizo and other ground meats to get into the freezer, why not pre-cook it. I will also make up some freezer burritos in the next post.

Mexican Chorizo – a word on that. Mexican Chorizo is a raw sausage product. There is also Spanish Chorizo which is a cooked sausage product more like a polish sausage or andouille which are cooked and smoked in casing. If you like tacos or other Mexican foods you should definitely be having this on your shopping list. I mixed it with some of the ground bison, as it can be a bit fatty, so the Chorizo spices, and fat will help flavor the bison which is quite lean.
Prep your veg. I like using a spoon to scrape the seeds and membranes from mini peppers and jalapenos.
Onion, mini sweet peppers, jalapenos, garlic. All chopped pretty fine.
Bacon fat in the pan = more flavor and free.
Saute the veg till soft.
Add your meats to the pan.
Break up the meats in the pan and brown.
Add a couple tablespoons of tomato paste from the tube. For one or two people this stuff is great, it last a long time even after opening and you can get the great tomato flavor without being stuck with a partial can of tomato product.
Once the meat is browned set the pan on the edge of a cool burner at an angle
Pull the meat to the upper side of the pan and let drain and cool a bit.
Scoop the taco meat from the pan into a strainer set over a bowl.
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Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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