Who here can make good tacos??
I need help. Whenever I use taco seasoning packets they taste nothing like tacos you'd get from a good mexican restaurant. I've just been making homemade taco seasoning from recipes that I find online but they all just taste like the packets from the grocery store. HELPPP. How is the right way to season beef for tacos? I understand that in Mexico, "chili powder" isn't really a thing, as far as I've heard. Any good cooks who can make good mexican food? Please share. Mexican is my favorite type of food but I always avoid making it at home because it's never very good 
Thanks!
Thanks! 3
Replies
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Maybe it’s the meat you’re using? I’d assume restaurants use higher fat content beef. I just make homemade seasoning put it on higher fat ground beef maybe add a little extra salt and it tastes exactly like restaurant tacos... not too difficult.1
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I used to own a burrito restaurant and we used taco seasoning from sams on the meat, cumin on the rice and either adobo or Cajun seasoning on the beans. For whatever reason the combo was amazing! Try some adobo first and see if that doesn't come closer to what flavor you are in search of.1
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Even bad tacos are good tacos!13
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Your subject line implies there are bad tacos...
Someone could get banned for that kind of thing.7 -
Are you talking American tex mex tacos or actual Mexican street-style tacos?2
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Mmmmm tacos 🤤0
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I make good tacos, but I don't usually make the American ground beef in a hard shell type of taco, I do make Mexican tacos. I have no idea what spices they use in American restaurants for tacos.
Carne asada are my favorite...barbacoa is right up there...1 -
My wife makes the best tacos - she's 1/2 Mexican and was raised by her Mexican grandmother. We don't eat ground meat on tacos - ground meat is for tostadas, not tacos. Tacos are made from properly marinated and cooked steak, chicken or pork.
Her tostada seasoning is a combination of garlic powder, onion powder, cumin, pollo de rez, salt, pepper and chili powder (done a dash at a time until it tastes correct to her).0 -
cwolfman13 wrote: »I make good tacos, but I don't usually make the American ground beef in a hard shell type of taco, I do make Mexican tacos. I have no idea what spices they use in American restaurants for tacos.
Carne asada are my favorite...barbacoa is right up there...
so I guess the meat is my problem. when I go to a mexican restaurant I order my meal with steak but at home I use ground beef because I'm super cheap. I'm afraid of spending the money on steak and then *kitten* it all up. But there are rare occasions that I order a plain ol' ground beef taco at a restaurant, like on a taco tuesday lunch outing, and they never taste like those taco seasoning packets.0 -
steak taco is usually made with cheaper cuts of beef like skirt steak but it may not be easy to find nor cheap where you are.
do you mean this?pollo de rez, .
That's usually the "secret" ingredient (although the actual secret ingredient to Knorr seasoning is MSG).
As an alternative, you can just add a little more salt to your taco seasoning.
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steak taco is usually made with cheaper cuts of beef like skirt steak but it may not be easy to find nor cheap where you are.
do you mean this?pollo de rez, .
That's usually the "secret" ingredient (although the actual secret ingredient to Knorr seasoning is MSG).
As an alternative, you can just add a little more salt to your taco seasoning.
I did have it wrong - she uses the Calda de Tomate which is like a dried tomato/chicken bullion mix.0 -
My friend swears by this recipe.
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Try using carnita meat or cubed steaks cut in strips0
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I use this brand of seasoning, it's a liquid type. They come in lots of different flavors. The chicken taco is good too!
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I have used that products other mixes they are very good.0
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My "tacos" probably would not be good enough for most...
My Okie - redneck version
Ground Venison...sometimes will add in wild hog
1 can chopped green chilis per lb meat-sometimes use
Cumin
Chili Powder
Oregano
Garlic Powder
Salt
(all seasoning to taste)
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Search for Mexican street tacos recipes; I found some really good ones! I like this one:
https://www.blessthismessplease.com/chicken-tacos/1 -
A note about your comment that Mexican cooks do not use chili powder. This is correct in the same way that Indian cooks do not use curry powder. They sort of do, but they mix up the herbs and spices differently for each dish. Curry powder was originally created by Indian cooks in the employ of British officers. These officers wanted to take home the flavors they got used to in a form that their English cooks would understand. thus curry powder was born. Chili powder is kind of like that, it is a convenient way to get a certain flavor for those who do not cook as much. It is made up of: Ancho chili pepper, cumin, garlic and Mexican oregano. Hot chili powder has red pepper like cayenne in addition.
My recipe for beef taco meat:
24 oz(s), Top Round or sirloin tip roast
1/4 c. water
1 tbsp Ground ancho chili pepper
1 tbsp Onion powder
1 tbsp Ground Cumin
1 tbsp Garlic Powder
1 tbsp Paprika
1 tsp Mexican oregano
1 tbsp Cornstarch (used later to thicken juices)
Place the meat and seasonings in crockpot, pour water over. Cook on low 6-8 hours. Remove the meat and shred with 2 forks. Mix cornstarch with 1 tablespoon of water until smooth and stir into juices. Return meat to crockpot and stir. Can be served immediately or held on low for another hour or two.1 -
Yummy ideas!1
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I prefer lamb (I will use beef if good lamb or mutton isn't available or too expensive) barbacoa tacos and I make my chiles marinade myself, not store bought.
Ingredients I throw in are : garlic, dried guajillo chiles, apple cider vinegar, Mexican cinnamon, cloves, salt, sugar, white onions, carrots, bay leaves, thyme sprigs, marjoram sprigs, cumin, avocado leaves.
I either purchase an agave cactus (Mexican grocers) slab to char and is added into the roasting pan or slow cooker, for that smoky pit flavour, OR liquid smoke plus a little charred banana leaf (Mexican or Asian grocers) . As a Pacific Islander, you start learning tricks to cheat the smokines in the oven or slow cooker, from our earth pits, which certain parts of Mexico practice too. ☺
Agree that your meat selection is important. We are rather fortunate because the butcher at the Mexican grocers likes to impart his knowledge uninvited. Lol.
Oh and fresh tortillas are important in my book & taste buds.3 -
777Gemma888 wrote: »I prefer lamb (I will use beef if good lamb or mutton isn't available or too expensive) barbacoa tacos and I make my chiles marinade myself, not store bought.
Ingredients I throw in are : garlic, dried guajillo chiles, apple cider vinegar, Mexican cinnamon, cloves, salt, sugar, white onions, carrots, bay leaves, thyme sprigs, marjoram sprigs, cumin, avocado leaves.
I either purchase an agave cactus (Mexican grocers) slab to char and is added into the roasting pan or slow cooker, for that smoky pit flavour, OR liquid smoke plus a little charred banana leaf (Mexican or Asian grocers) . As a Pacific Islander, you start learning tricks to cheat the smokines in the oven or slow cooker, from our earth pits, which certain parts of Mexico practice too. ☺
Agree that your meat selection is important. We are rather fortunate because the butcher at the Mexican grocers likes to impart his knowledge uninvited. Lol.
Oh and fresh tortillas are important in my book & taste buds.
Oh my, those are a bunch of ingredients that I would have to go searching for lol...0 -
I use the basic mix of spices mentioned here: cumin, ancho chili powder, paprika, garlic powder, salt, etc. I also add about 2 tbsp of tomato paste or a half cup of tomato sauce per lb of beef. I don't know that there is anything particularly special about my tacos, but my husband likes them. I think the quality of the beef is important. I prefer to use beef that hasn't been frozen. I think frozen ground beef tastes a little bit rubbery in tacos.0
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I use Alton Brown's taco potion recipe and it's my favorite thing ever.2
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777Gemma888 wrote: »I prefer lamb (I will use beef if good lamb or mutton isn't available or too expensive) barbacoa tacos and I make my chiles marinade myself, not store bought.
Ingredients I throw in are : garlic, dried guajillo chiles, apple cider vinegar, Mexican cinnamon, cloves, salt, sugar, white onions, carrots, bay leaves, thyme sprigs, marjoram sprigs, cumin, avocado leaves.
I either purchase an agave cactus (Mexican grocers) slab to char and is added into the roasting pan or slow cooker, for that smoky pit flavour, OR liquid smoke plus a little charred banana leaf (Mexican or Asian grocers) . As a Pacific Islander, you start learning tricks to cheat the smokines in the oven or slow cooker, from our earth pits, which certain parts of Mexico practice too. ☺
Agree that your meat selection is important. We are rather fortunate because the butcher at the Mexican grocers likes to impart his knowledge uninvited. Lol.
Oh and fresh tortillas are important in my book & taste buds.
Oh my, those are a bunch of ingredients that I would have to go searching for lol...
A good Mexican grocery store should stock them, if not, most are available online.0 -
mamasita76028 wrote: »I use this brand of seasoning, it's a liquid type. They come in lots of different flavors. The chicken taco is good too!
Hands down like the chicken on, I get fresh cilantro and mix into it, along with dried oregano. Plus you need the right hot sauce, fresh homemade guacamole or pico de Gallo, sour cream 🙌🏻🙌🏻
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shadowofender wrote: »I use Alton Brown's taco potion recipe and it's my favorite thing ever.
Yeap. You and me both. Fully agree.
https://foodnetwork.com/recipes/alton-brown/all-american-beef-taco-recipe-2014469
Other than the coriander, it is similar to what I use. I might have to add coriander to my personal taco potion.0 -
I found this recipe on the Skinny Taste website, made it for my family and they loved it.
https://skinnytaste.com/madisons-favorite-slow-cooker-beef-tacos/
First time, I tried the slow cooker method. Second time, tried the Instant Pot method - really couldn't tell the difference. When I used the packets in the past, the meat was flavorful, but dry. This recipe keeps the meat moist.0
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