Specifically, carne molida (ground beef) tacos. Quick, easy, super delicious – and the old standby filling we all grew up with. This filling is a little less basic and a little closer to authentic (though I make no claims of actual authenticity). It’s enough to feed four to five hungry adults.
Carne Molida Taco Filling
- 1 lb. ground beef (I prefer grassfed.)
- 1 medium sized tomato, seeded and quartered
- 1/4 c. chicken stock, plus more as needed
- 2 tsp. ancho chile powder
- 1 tsp. chipotle chile powder (reverse the proportions of chiles if you want a little more spice)
- 1/2 tsp. granulated garlic
- 1 tbs. dried onion flakes (or a small onion, minced)
- Kosher salt to taste
- 2 small waxy potatoes (like Yukon Gold), peeled and cut in a small dice
Brown the ground beef over medium to medium-high heat, breaking it up as you go, in a heavy skillet. Remove from pan and place on a paper towel-line plate (or bowl) to blot away excess fat. Turn the heat up to med-high to high. On one side of the pan, drop in the tomatoes skin side down, and allow to blister. In the other half, add the potatoes and let them brown on all sides in the rendered beef fat. Once the potatoes are brown and the tomatoes begin to disintegrate, return the beef to the pan, adding the seasonings and chicken stock. Bring the mixture to a simmer, turn down the heat to medium/low and simmer until the potatoes are cooked through, the tomatoes have totally disintegrated and most of the liquid has evaporated. Add a few tablespoons of chicken stock if the liquid is gone before the flavors have melded and the potatoes are cooked through.
Fill your tacos, burritos, enchiladas, etc. and enjoy!