Crispy Browned Taco Meat (Cody Tries Stuff)

Ingredients

• 2 tbsp chile powder (spice blend)
• 2 tbsp ground cumin (spice blend)
• 2 tbsp smoked paprika (spice blend)
• 1 tbsp garlic salt (spice blend)
• 1 tbsp onion powder (spice blend)
• 1 tbsp chipotle chile powder (spice blend)
• 1 tsp ground achiote (annatto) (spice blend)
• 1 tsp cayenne (spice blend)
• 1 tsp dried oregano (spice blend)
• 1 tsp black pepper (spice blend)
• 1 tsp white pepper (spice blend)
• 2 lb ground beef, or ground turkey
• 3 tbsp tomato paste
• 1 tbsp beef tallow
• 1/4 cup spice blend (from above)
• 2 tsp Better Than Bouillon Sofrito Base or beef bouillon paste
• 1 cup hot water, for the bouillon

Instructions

1. 1

   Stir all the spice blend ingredients together. It makes about 2/3 cup; keep the extra in an airtight jar.

2. 2

   Heat a large cast iron or carbon steel skillet over high heat until very hot, with no oil. Skip nonstick; you want the beef to stick and build a crust.

3. 3

   Add the ground beef in one piece and press it flat like a giant burger. Leave it alone on high heat until the bottom is deeply browned and crisp, about 5 to 7 minutes.

   6 min
4. 4

   Scrape up the browned bits and break the meat into crumbles, turning the uncooked side down so it browns too.

5. 5

   Add the tomato paste and chop it into the meat. Keep cooking over high heat until the meat is evenly browned and bits stick to the bottom, about 5 minutes.

   5 min
6. 6

   Push the meat aside to make a well in the center. Melt the tallow there, add about 1/4 cup of the spice blend and let it toast in the fat for 30 to 60 seconds.

   1 min
7. 7

   Stir the meat back into the spiced fat until coated.

8. 8

   Dissolve the bouillon in the hot water, pour it in and scrape the bottom of the pan to deglaze. Simmer until most of the liquid is absorbed and the meat is glossy, 2 to 3 minutes.

   3 min
9. 9

   Taste and adjust with more spice blend if you like, then serve in tacos, bowls or taco salads.