All American Beef Taco

Total Time:
1 hr 15 min
Prep:
45 min
Cook:
30 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 3/4 cup peanut oil
  • 12 (6-inch) yellow corn tortillas
  • Kosher, for seasoning, plus 1 teaspoon for beef
  • 1 medium onion, chopped
  • 16 ounces ground sirloin
  • 2 cloves garlic, minced
  • 1 recipe Taco Potion #19, recipe follows
  • 2/3 cup low-sodium beef broth
  • 6 ounces panela cheese, crumbled
  • 12 pickled jalapeno slices
  • 1 cup shredded iceberg lettuce, optional
  • 1 large tomato, seeded and chopped, optional
  • 1/2 cup fresh cilantro leaves, optional
  • Special equipment: heavy duty aluminum foil
  • Taco Potion #19:
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons cornstarch
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons hot smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
Directions

Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.

Heat the oven to 250 degrees F.

Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.

Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.

Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.

Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.

Taco Potion #19:

Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.

Yield: 1/4 cup plus 2 tablespoons


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4.0 80
must have missed something.  How do you make the tortilla? Or do you get it from a Mexican supply store? item not reviewed by moderator and published
WoW this was really very good! Will not buy packaged stuff ever again. I only added 1/2 tsp. of salt to the meat. And 1-2 tsp. of mixed #9 potion. Taste as you add it with the broth to reach desired flavor would be best. item not reviewed by moderator and published
very good tacos! excellent even ! but from other reviewers i have to mention that the taco potion is a seperate recipe and even though its kinda funny people are dumping the entire spice mix in only spice to your flavor profile mine was perfect at 2 tbs per pound of meat. item not reviewed by moderator and published
This inspired me so I made some tacos loosely based on this recipe. Check it out. https://www.youtube.com/watch?v=ITttFFVSZuE item not reviewed by moderator and published
Now compared to the other taco recipe this wasn't too bad. I like it but it wasn't the greatest. I would still recommend it if someone wants to try something different. If you would like to read more detail about it the ground beef tacos check with my site http://www.groundbeeftacos.com Thanks! item not reviewed by moderator and published
This is a review review of the just the mmeat seasoning portion as I had run out of our giant container of McCormick taco mix and needed to make my own. Im SO glad I ran out! This was fabulous and I'll never by the pre-mixed again as this was deliocious and much fresher taseting. item not reviewed by moderator and published
We did not include any of the salt from this recipe and just used 3 1/2 T of the spice mix and it turned out great! item not reviewed by moderator and published
It appears the recipe for the taco potion may have been corrected from the original version. A reader mentioned that it used to say 1 Tbs of salt for the taco potion. It now reads 2 tsp of salt. I still thought 2 tsp of salt for a pound of ground beef was also too much, but I trusted Alton. The meat came out extremely salty. I salvaged the mix by putting it in a colander and running cold water through it to rinse all of the spices off. I then started my own seasoning from scratch. Perhaps 1 tsp salt is more appropriate for the taco potion, and then you can adjust salt later. I simplified the recipe by adding garlic and onion powder to the taco potion rather than using chopped onion and garlic. Bon Appetit item not reviewed by moderator and published
Wish I would have read reviews before making. Could hardly eat. Should've know that 1 tablespoon salt (total) for 1 lb of meat would put anyone in the hospital and the hot smoked paprika just out right nasty. Will try one more time and leave out cayenne, paprika and 2 tsp salt from potion and we might have a winner. You can always flavor to taste at the end. item not reviewed by moderator and published
Too much salt. And too spicy. Would cut the salt, chili powder and cayenne amounts in half, at least! item not reviewed by moderator and published
This is the 4 th time that I have made this recipe .Ii has always been good BUT this time, taking into consideration many of the review,I think I have it right. I drained the cooked meat,which is something I always do when I make tacos.I eliminated the salt from the Potion and put only half the stated salt in the meat. This time I only used half the Potion because the full recipe seems like a lot of spices for 1 pound of meat. I really like the spice combination and it sure beats the packet!! item not reviewed by moderator and published
Salty and a little spicy. Pretty good overall. I would tone down the meat seasonings and it would be great. item not reviewed by moderator and published
Honestly, as a person on a virtually salt-free regimen, I added NO salt and didn't miss it at all (honest). However, why hasn't anyone complained about the GREASE? He doesn't say to drain the meat after frying, and because he didn't, I thought that maybe the cornstarch in the seasoning might soak it up, but I should have gone with my gut and drained it before adding the seasoning and broth. I'll know next time; I will also cut back on the smoked paprika, as I used mine from Spain and it really overpowered the flavor. I'll make this again with a few tweaks, but overall, so good - and easy - time to lose the taco packet forever! item not reviewed by moderator and published
Super easy and REALLY tasty. Love Alton Brown's recipes. I saw some of the reviews said it was a little salty. I don't use much salt anyway, so I cut back. Didn't miss it;) item not reviewed by moderator and published
Wow, this was horribly salty. I wish I had read the reviews first before making this. It would be fine with maybe 1 tsp. of salt overall, but as written, this recipe is inedible. item not reviewed by moderator and published
This was great!! My husband loved the taco meat, he originally asked for me to make the Taco Bell seasoning packet version to bring him back to his childhood, but I decided to go this route. There were many "mm mmm mmmm"s from him and he said that they were way better than the version his mom used to make. Score! I usually make more traditional Mexican tacos which are my favorite, but I will now happily make the American version as well. I didn't make the taco shells and I used sweet smoked paprika instead of hot. Also, I added my own salt by hand rather than using the measured salt. At first I was worried that there would be way too much powdered spices and it would take over, but it ended up working out very well. Thanks Alton! item not reviewed by moderator and published
Interesting reviews.......I almost always salt dishes to my liking rather than depend on the recipe maker. Therefore, I really like this one. I have discarded the taco recipe I've been using for 25 years and adopted this one with some minor adjustments. I did not use the panela cheese but used some grated pepper jack. I increased the jalapeno and cayenne pepper a mite as we like real spicy stuff. My family went wild over these tacos. item not reviewed by moderator and published
Well, I suppose it was bound to happen. This is the first of the many Alton recipes I've made that has been utterly disappointing. This is not taco seasoning, it's chili seasoning--and a blasé one at that. I salted to taste because, as so many have noted, the recipe calls for way too much salt even with a reduced sodium broth (clearly, the recipe was transcribed wrong. I had high hopes for this one. Oh well. item not reviewed by moderator and published
I never add salt to seasoning mixtures because then you can't control how much you're using altogether. Trade the salt for some Ancho chili powder, or for a lot of heat, Chipotle powder. item not reviewed by moderator and published
THREE teaspoons of salt!! I think not! item not reviewed by moderator and published
The seasoning for this dish had a great taco flavor. I always add the packet, but I'll never do that again. I added fresh chopped cilantro to the meat once it was done which made me weak, such an authentic taste and with the kids back in school it will be enough to go around for lunch. Thanks Alton! item not reviewed by moderator and published
Agree with several other reviewers and wish I'd read the reviews before making this. The flavor is great but it's crazy salty! I didn't add the salt to the meat because I was using regular beef broth (not the low-sodium as instructed and it was still too much. I would definitely make it again without the salt in the potion and salt as needed after it's done. item not reviewed by moderator and published
This recipe has at least twice the salt that it needs for my taste. I will make it again without the salt in Potion 19, then season to taste. item not reviewed by moderator and published
I leave the salt out entirely and just rely on the sodium from the broth. Then it's far better than those seasoning packets. As written it's way too salty. I've used this recipe with ground turkey and my family of beef eaters don't even notice that it's not beef. I'll often make up a big batch of the taco potion and use it in chili, fajitas, or enchiladas item not reviewed by moderator and published
I have a family member that now has a soy allergy and the prepared taco seasonings in the grocery contain that ingredient. So I have had to find quick home made meals that are also delicious. This recipe has become one of our family favorites. item not reviewed by moderator and published
Taco Potion is Delicious ... however recipe is too salty. I don't use any salt in the taco potion, adding only salt/pepper to taste before serving. Have also used chicken stock when I didn't have beef stock on hand and was still very good. Use with Alton's guacamole recipe for a bonus YUM! item not reviewed by moderator and published
Don't know how this one got 5 stars. I added 1/2 the amount of salt called for and still had to throw it away. item not reviewed by moderator and published
This is my favorite ground beef taco recipe for sure! I only add one teaspoon of salt for the entire recipe and use kitchen basics unsalted broth and I think it's perfect. I have made this with ground turkey and even firm tofu and its wonderful... Love it!!! ( I use sweet paprika not smoked because I'm not a fan of smoked paprika item not reviewed by moderator and published
The taco seasoning mix is now my favorite. After trying it, I want to have this mix on hand for all of my taco recipies and may even use it the next time I do chili. Thanks! (sorry for the additional comment we use lite salt in our household only and if you lessen the salt a tad and use Lite Salt it is perfect! item not reviewed by moderator and published
Excellent! I am a salt junkie but thought it a bit too salty. Heed the recipe and use "low sodium" beef broth. I'm sure that is where I made my mistake as I had only regular on hand. Other than that, really good. I make a double batch so I'll have it on hand. My family loved it too! item not reviewed by moderator and published
I don't care for the chili powder if you don't want your tacos to taste like chili substitute for a half a can of enchilada sauce or whole can for 2 LB item not reviewed by moderator and published
I have always hated the idea of "now toss in a packet of taco seasoning..." That never seemed like cooking to me. This was wonderful! I didn't see the complaints about the salt until after I made the Potion, so I just ommitted the salt later. Next time I'll only do half the salt in the Potion and salt the sirloin, as two teaspoons were just fine. I was really impressed. item not reviewed by moderator and published
i would love one of them with sour cream item not reviewed by moderator and published
very good......... I never knew what spices to use for taco meat, so I used the spice packets, that are quite pricy. I had all of the spices in my cupboard. Thank you for the recipe. I noticed that many had an issue with the salt. I love salt and loved it. item not reviewed by moderator and published
Taco Potion #19 has been my go to taco seasoning for a few years now. item not reviewed by moderator and published
As is, a tablespoon of salt is way too much for only a pound of ground beef. If you omit the 2 teaspoons in the Taco Potion and just put in the 1 teaspoon in the beef when you cook it, this is actually a very good recipe. I can't believe this recipe was intended to have that much salt. I know Alton is not afraid of salt in food, but this seems like a mistake. item not reviewed by moderator and published
oh good heavens!!! TOOOOOO MUCH SALT!!!! Made it again w/out adding any salt other than seasoning the meat & it was very tasty. item not reviewed by moderator and published
Excellent recipe! However, we eat much less salt in our household, and in the future makes, we will eliminate the salt as the cumin and paprika provide plenty of saltiness for the dish. Otherwise, the feared heat was tasty and left you wanting more! Good job! item not reviewed by moderator and published
This recipe is a keeper!! Much better than your store brand taco seasoning mix. My daughter absolutely loved them! item not reviewed by moderator and published
These were the best tacos I have ever made. So much better than a Taco Kit bought from the grocery store! My husband barely eats the store bought tacos when I make them, and when we had these tonight he ate every bit of it! I followed the recipie exactly and felt it came out perfect. I will definitely be making these again for us as well as for friends and family. item not reviewed by moderator and published
I'm beginning to believe that Alton doesn't offer us recipes that are ever below five stars. To quote my lovely wife...who is a serious food critic....these were absolutely the BEST tacos she's ever tasted in her life! And I'd readily second that opinion. I followed the recipe exactly, then topped off the tacos with a mix of four Mexican cheeses, sour cream with cilantro, refried beans, chopped tomatoes, guacamole, and slivers of romaine hearts. But I failed totally by not having whipped up a batch of Margaritas with which to wash down these delicious treats. These puppies were tailor made for this time of year's cold, blustery days. Do give them a try! item not reviewed by moderator and published
This recipe is a lot of work for what you can alternately prepare with very similar taste result from a popular prepared powdered taco meat packet available at your local supermarket. The end result isn't bad, just -- fair. Check out other taco meat recipes if you're looking for something special. item not reviewed by moderator and published
I love this recipe. I make a lot of Mexican food, and I won't even try to tell you that this is authentic, but it is SOOO good. It reminds me of my mom's taco nights, which were a huge treat at my house when I was a kid. It is most definatly an ALL AMERICAN taco. As for the salt woes that others have discribed, try salting the onions lightly while they are cooking before you add the meat. The salt is there to draw the water out of the onions, and the salt in the mix is to season the meat. item not reviewed by moderator and published
Didn't follow recipe to the tee and it still turned out very good. Recipe said to use all of the Potion. I did not have the corn starch so I left it out and it was fine. Very easy and much cheaper then buying the seasonings. I would recommend this recipe. item not reviewed by moderator and published
Does not taste good when reciepe is made in bulk! item not reviewed by moderator and published
This was a great reciepe. I loved everything. The only thing is it doesn't say how much of the taco potion to use. Also, I left the salt out of the taco potion receipe and then only used 1/2 teaspoon of salt to the meat. It was really good. I think if I had not left out the salt it would have been too salty. item not reviewed by moderator and published
I thought it was salty also. I didn't even salt the meat because of all the warnings. And I did use kosher salt for the taco potion. Overall though, it sure beats the packaged taco mixes out there. item not reviewed by moderator and published
....continued. Now, this recipe. I did use kosher salt, my own ground chili blend with no salt and otherwise pure paprika. I don't use "inferior" chili powder, paprikas or pepper because of the salt considerations and if the quality is low you cannot predict how they will behave being subjected to high temps or eroding cooking liquids. I confess that I used low-salt chicken broth because of pre-existing family sodium considerations. I'm certainly glad that I made that substitution because it would have been totally unpalatable otherwise. Once the salt is adjusted/deleted this recipe is very promising and I would enthusiastically endorse it. item not reviewed by moderator and published
Thanks for showing me an inexpensive way to fry taco shells. I thank you for that so much. But, I live in Souther ARizona and this is not the way we make tacos, but if everyone says its good, then it must be item not reviewed by moderator and published
Loved this taco meat, with one reservation making it four stars. The flavoring from Taco Potion #19 was excellent. The mix of spices was a treat. In fact, my wife spotted that I forgot to add in the coriander. Yet it was still delicious! I was eating spoons of the meat by itself. The cornstarch helped bring good texture. We didn't have any beef broth, so we used AB's homemade chicken stock and it still tasted great. Wonder if beef broth would make it taste better, though. Also, we didn't use sirloin due to time, but again, was still solid. The one issue with this recipe is the salt factor. It calls for 1 tsp cooked with the meat and 2 tsp with Taco Potion #19. It's not a typo as some are saying, it's in the episode. As some suggested, we left out the 2 tsp of salt from the potion thinking we could always add later. Turned out ideal and I can't imagine adding thrice as much! So make this recipe as is, it's great. Just use 1/3 or maybe 1/2 the amount of salt. Kosher, of course. item not reviewed by moderator and published
I used ground turkey and made into a taco salad, YUMMY! item not reviewed by moderator and published
I tried the Enchilada Lasagna recipe the same weekend that I tried the Beef Taco recipe. I used ground sirloin instead of chicken, and found it to be quite delicious. Unlike the Beef Taco recipe, the Enchilada Lasagna recipe was not too salty. Whereas the Beef Taco recipe uses one teaspoon of salt for the meat mixture and two teaspoons of salt for the spice mixture, the Enchilada Lasagna recipe uses only 1/2 teaspoon salt for the meat mixture and a pinch of salt for the sauce. That is quite a difference! IMHO, there was an error made regarding the correct amount of salt to use in the Beef Taco recipe. item not reviewed by moderator and published
I love my salt! I don't have a sweet tooth, but I definitely have a "salt and spice" tooth. I usually tend toward over salting food. However, even though I always use Kosher salt and used low sodium beef broth for this recipe, I found it to be too salty. I believe that adding salt to both the meat mixture and the spice mixture is the problem. Next time, I will try adding salt to just the meat mixture, and leave it out of the spice mixture. Afterall, one can always add salt as needed. IMO, this recipe for beef taco filling has great potential. All that is needed to make this recipe great is less salt. item not reviewed by moderator and published
Taco Potion #19 is fantastic! I didn't fry my own tortillas, but the Taco Potion is well worth the effort. At least now I know what's going into my tacos and it's not a lot preservatives and chemicals! Great job, Alton!! item not reviewed by moderator and published
I used to use Lawry's Taco Seasoning when I made tacos. This Taco Potion is so much better! I actually do use 1/2 the salt Alton Brown says to use (1 tsp instead of 2 tsp and it is perfect!. My favorite thing about Alton recipes is that they are always delicious of course and you could change them to fit your taste. This meal has become part of our rotation along with so many of Alton's other recipes. Thank you so much Alton for making me love to cook and providing my family with delicious meals all the time. item not reviewed by moderator and published
As written this is great. A few words for those who complain that it is too salty. Use Kosher Salt not table salt, as someone said bellow table salt is twice that of kosher. Also use the Taco Potion #19 prepackage seasoning is full of salt, make it yourself less salt and cheaper in the long run. item not reviewed by moderator and published
I had some taco doughs in the fridge, so, fried them up and used. The Taco Potion #19 is very good, however, just when I think I have every spice in the world, for some reason, I had no coriander. I used garlic powder, instead and upped the cumin a half teaspoon. Shrimp was on hand and I used that, instead of, beef. YUM Thanks Alton! item not reviewed by moderator and published
i did not make the Taco shell portion but eh Taco Potion #19 was VERY good. i just used flour burittos from the store and it was tasty. item not reviewed by moderator and published
Taco potion #19 is great concoction - love it. Will never go back to a packet again. Doubt I fry up my own hard shell tortillas often, but this is an outstanding ground beef taco meat recipe. item not reviewed by moderator and published
There may be a simple explanation to the complaint that this recipe is too salty. It calls for Kosher salt. Kosher salt is lighter than regular table salt. A quick Google check turned up the statement that "1 Tablespoon coarse or kosher salt = 2 teaspoons table salt". Perhaps some people preparing this recipe used table salt in amount specified for Kosher. If so, it was 50% more than the recipe specified. item not reviewed by moderator and published
Had people over to try this one. And everyone loved it. I've always made tacos with the seasoning mixes bought in the store, but never again. Although all I could find was "sweet" Smoked Paprika, I did what another reviewer said and added some extra cayenne, which really brought up the heat in the filling. Next time I'll try omitting the extra cayenne, as I think it was just a bit much. I didn't have any issues with the salt, as other have stated. I used the amounts called for in the recipe, and used a low sodium broth, and really didn't find it salty at all. Maybe others weren't using a lower sodium broth, or over seasoning during browning. item not reviewed by moderator and published
I'm not a big taco fan. But the family liked it enough to put in in the book of do it again recipes. I did the recipe amounts the same But I have electric and adjusted the times. item not reviewed by moderator and published
I can't believe all of the good reviews, unless I did something wrong. I have re-read the recipe several times and can't see where I might have gone wrong, but it was inedible. All I could taste was all of the spices in the potion. The spices overwhelmed everything else. Was I not supposed to add the entire potion? I can't find where it says different. Over a quarter cup of dry spices added to 1 pound of ground sirloin is ridiculous. I wasted all of the fixins on this one. item not reviewed by moderator and published
I read the comments first and heeded the salt warnings. I put kosher salt into the potion but did not use anymore salt. This was soooo good, sooooo perfect! I cannot believe how good this tasted! item not reviewed by moderator and published
If you make your own chili powder according to AB'S Recipe There is not a drop of salt in it. item not reviewed by moderator and published
I almost have to believe that there is some kind of error in this recipe. I know the printed recipe matches the video, but it's entirely possible that video, from which the recipe was transcribed, is incorrect due to an editing error. A cooking show with the high production values of Good Eats undergoes a lot of editing and the scenes aren't necessarily shot in the order you see them. It's possible that there was a change in the recipe that wasn?t picked up in the final edit. A basic rule of thumb is that a pound of ground beef requires approximately 1 teaspoon of salt, give or take a 1/4 teaspoon depending on the type of salt and taste. In addition to salt, the recipe also calls for chili powder. Depending on the brand you use, the chili powder can add a significant amount of salt. Generally speaking, the cheaper the powder, the more salt it contains. (Salt is cheaper than ground chilies.) The same goes for the beef broth, home made or low sodium is the way to go. The bottom line here is that the recipe calls for three times the traditional amount of salt. No wonder it?s salty! I made the recipe using Mexene brand chili powder and low sodium broth. The total additional salt added by these two ingredients was approximately 1/4 teaspoon, which I figured was offset by the onions. As a result, I only added 1 teaspoon of kosher salt to the entire recipe, which to my taste was about perfect. Remember, the big variables here are the chili powder and broth. Depending on the brands you use, you may need even less salt. item not reviewed by moderator and published
Pretty good, despite only having sweet paprika, so only used 1 teaspoon and added an extra half teaspoon of cayenne. Dawned on me after I added the extra cayenne I could have gone with ground chipotle powder instead. I am confused by many people's comments about the salt levels. In the show, and the recipe, it says use low sodium beef broth. I buy Kitchen Basics and the sodium level in their no salt added version is 8% RDV per 1 C serving, compared to almost 5 times that for any normal broth and about 2.5 times that for other brand's reduced sodium versions. I had used 1 teaspoon cracked sea salt from a grinder to turn the garlic into a paste, like I've seen a few different FN stars do. I did the math adding the sodium levels from the chili powder, the two teaspoons of kosher salt in the Potion #19, the broth I used and the value I found for my sea salt grinder. Though I think the sea salt value was high because it should be more in line with kosher salt, not table salt, since the larger crystals means less salt per unit measure. I came up with a value of roughly 4500 mg of sodium in the meat mixture. Divided into 12 portions that nets about 375 mg per serving and that's roughly 20% of the RDV. So I'm left wondering, as a couple others have, if people aren't using low sodium broth or maybe putting in tablespoons, using table salt or using some other method for measuring. item not reviewed by moderator and published
I agree with other reviewers that the blend of flavors is superb but there's too much salt in the recipe. I appreciate the information about how salt content differs in various brands of chili powder (I must be using something on the low end of quality). I'll definitely make it again, but only "salt to taste" at the end of cooking. item not reviewed by moderator and published
I agree that its too salty. I suppose you could just not add the salt when cooking the beef... GREAT RECIPE. I added some homemade crema from the fish taco portion of the show (the recipe is on here too) I will never make tacos the same way I used too. Plus hand made shells are great!!!! item not reviewed by moderator and published
I would always use prepackaged taco seasoning until to my horror I realized that almost all of them contained MSG. I searched the internet to find a recipie that I liked and one night this episode aired. I do agree that its too salty so I cut it by half and doubled the cayenne. I love the flavor combinations and how the cornstarch makes it "saucy". This is a great HOMEMADE mix and can't wait to share with my friends!! Definately GOOD EATS!!! item not reviewed by moderator and published
For taste this recipe gets 5-stars, however as written it’s way too salty, so I subtracted 1-star. In fact, I have to believe there’s an error in the ingredient list. A basic rule of thumb is that a pound of ground beef requires approximately 1 teaspoon of salt. Alton's recipe calls for 3 tsp. of salt, plus chili powder, which depending on the brand, can add a significant amount of salt. Generally speaking, the cheaper the powder, the more salt it contains [salt is cheaper than ground chilies]. The same goes for the beef broth, home made or low sodium is the way to go. The bottom line here is that the recipe calls for three times the usual amount of salt. No wonder it's salty! I made the recipe using Mexene brand chili powder and low sodium broth. The total additional salt added by these two ingredients was approximately 1/4 teaspoon, which was offset by the onions. As a result, I only added 1 teaspoon of kosher salt [Morton] to the entire recipe, which to my taste was perfect. item not reviewed by moderator and published
This didn't turn out salty at all, but it was a bit hot for my 80 year old father. I used hot smoked paprika imported from Spain and freshly ground cayenne from Pendry's. It was *smokin'*!! Very, very good though. I'll cut back on the paprika if my dad's gonna eat this with me next time. item not reviewed by moderator and published
I seriously love salt, and I used kosher salt (if I had used table salt, this would have been inedible), but this was just too salty. Next time, I will use half the salt. item not reviewed by moderator and published
Made this recipe yesterday and while I appreciated the comments on salt I think it shows more of the person cooking than the recipe. I always make sure to have the amount stated ready and add as I cook since I know everyone has different sense of taste so I had no issues with the salt or any other flavors and only ended up with a touch of seasoning mix left which is most likely because I didn't have quite enough beef for the recipe. Will be making this again and again. item not reviewed by moderator and published
It is possible I goofed up, because I was doubling, but this is an extremely hot recipe. It was a lot hotter then any prefab taco mix from the store. Fortunately, I like hot food. I found the salt to be fine. I wonder if the other reviewers used _low sodium_ beef broth. item not reviewed by moderator and published
Having read the comments, I decided not to include salt when I made the seasoning mixture. By the time that I browned the meat, I tasted it and found that it was terribly bland. I am very sensitive to salt, since I have had hypertension most of my life (about 50 years), but I found that I had to add it about 3/4ths of the salt specified in the recipe to get the taco mixture to taste right. Food Network does tend to overstate the need for seasoning, and Alton is a bit guilty of this. Still, he wasn't as far off the correct amounts as I had expected. That being said, I have to say that this is an outstanding and easy recipe, and it is going into my repertoire of culinary favorites. It was a big hit with my family, being much fresher than the prepackaged varieties. We were hoping to have some taco meat for leftovers, but no such luck. We ate it all. Thanks Alton, and I will continue watching "Good Eats." item not reviewed by moderator and published
I made this tonight and the underlying flavor seemed good, but the amount of salt made it inedible. I don't understand how this make it through testing, it is so overboard that it isn't just a matter of taste. As suggested by someone else, next time I will add no salt until the end. I bet no more than 1 tsp will be necessary. item not reviewed by moderator and published
I made this today but made a couple of tweeks for flavor and convenience. First, I used a teaspoon of garlic powder in the mix instead of using the fresh garlic. I also used powdered beef base instead of broth, using the label amount listed for a cup of broth. After tasting, I thought it needed some onion flavor, so I put in a teaspoon of onion powder. Oh, I also only used 1 teaspoon of kosher salt in the mix & I found it to be salty enough, especially with using the beef base. I'm not going to be buying taco spice mix anymore. I can mix this up with my changes to have on the shelf anytime we want tacos. item not reviewed by moderator and published
While this is a great recipe, it needs tweaking. I suggest that you leave out the salt completely until you've added the mixture and broth and then add the salt to taste. I used half of the suggested amount and the mixture was still so salty it ruined the meat filling. Keep in mind that Kosher salt is strong stuff - a little goes a long way. item not reviewed by moderator and published
Try this recipe. Prepare the meat as directed. The meat is terrific in tacos, burritos, on rice, etc., etc. Try it. You'll like it! item not reviewed by moderator and published
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Make It 5 Ways: Tacos