10 Go-To Ground Beef Recipes - Damn Delicious (2024)

FAQs

How do Mexican restaurants get their ground beef so fine? ›

Put the ground chuck in a large pot or Dutch oven and add seasonings. Add just enough water to cover the meat, bring to a boil, then reduce and simmer for about an hour. Every 15 minutes or so break up the meat with a large spoon or a potato masher so that it isn't lumpy.

The trick to cooking ground beef well is to not move it around a lot until it's finished cooking and nicely browned. This helps create a crust on the meat which is delicious.

Lots of livestock in Mexico are given Clenbuterol to promote lean muscle mass and for the animal to grow faster. This is most likely the reason for the diff taste.

Skip the restaurant fajitas and make them at home instead.

"I would never order fajitas at a restaurant. They're really nothing more than sautéed onions and peppers with a protein. Nothing exciting," said Montiel.

The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins. Whole milk (not reduced fat), buttermilk, and yogurt all get the job done – with a special nod to buttermilk and yogurt for their optimal tenderizing acidity levels.

Because of beef's hearty, robust nature, flavor-forward spices like garlic and onion or herbs like rosemary and oregano are the best choices for an unforgettable beef dinner. An important thing to consider when selecting seasonings for your meal is that you should be seasoning beef based on the cut.

Baking soda helps prevent ground beef from drying out, allowing those burger patties to keep their moisture and brown quicker for the most flavorful cookout. Not to mention, baking soda is the ideal ingredient for getting the most out of your Thanksgiving bird.

Vinegar can tenderize meat by breaking down its connective tissues and proteins, making it more tender and easier to chew. Additionally, vinegar can add flavor to the meat, especially when used as part of a marinade or sauce.

What is Gordon Ramsay's best burger meat blend? ›

80% lean ground chuck (shoulder) will be the juiciest and most flavorful. It's also the grind I recommend for making burgers for the grill. It has the perfect fat-to-meat ratio. These burgers will still be juicy when grilled to the recommended internal temperature of 160 degrees.

Rinsing raw ground beef could pose a health risk by splashing bacteria-filled juices all over your kitchen's surfaces. After the beef has been cooked, you're just rinsing away good flavor. If you want to get rid of some of the grease, drain the beef, but don't rinse it. It's just not necessary.

While throwing a frozen patty on a grill or pan may seem like a timesaver, you'll see better results if you let the meat reach room temperature before it's cooked.

Season the Ground Beef

When it comes to seasoning your ground beef, wait until after it has been browned and drained. Adding salt to raw ground beef pulls out moisture, drying the meat out and creating steam while it cooks, which prevents it from browning properly.

Boiling ground beef is the best way to cook it so that it comes out in small, fine crumbles. Trust me, this is the secret to all those amazing tacos and pasta sauces at your favorite restaurant!

I would recommend adding some chicken broth or water right when you add the meat and use a potato masher and then just cook out the liquid. If you sear the meat as you normally would I don't think you'll be able to get a really fine consistency. This, exactly.

Northern Mexico is where beef with higher quality traits are produced, so cattle in this region is fattened in feedlots using concentrates (Delgado et al., 2005) . This production system relies on technical efficiency to reduce production costs. ...

“In the States, ground beef is also a popular taco filling, but in Mexico, you only see steak and pork tacos,” confirms Fernando Lira, a Puebla native who owns a Waterville Valley, New Hampshire Mexican restaurant. It's likewise pretty unlikely that you'll find taco salad, especially with ground beef, in Mexico.