I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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We enjoy eating tacos and taco salad occasionally. It’s an easy meal and now with fresh tomatoes they taste especially good! I have always wondered how restaurants manage to get their meat to be such a fine texture. I came upon at recipe that has the texture and flavor of authentic taco meat. It makes a large amount so I freeze some. This recipe takes time to prepare but it’s well worth it. I like the seasoning so much better than the packaged taco seasoning!
Tacos De Matamoros:
2 pounds lean hamburger
2 Tbsp chili powder
2 Tbsp paprika
1 1/2 tsp cumin
1 tsp salt
1/2 tsp garlic powder
2 cloves garlic, chopped
1/2 medium green bell pepper, chopped
1/2 medium onion. chopped
1 large container chicken broth, 2 bay leaves
12 (6 inch) corn tortillas, warmed
12 oz. queso asadero cheese, crumbled (or use shredded cheese of your choice)
1 large tomato, diced
Put hamburger in a large skillet and stir in chili powder, paprika, cumin, garlic powder, garlic, onion and green pepper. Pour enough chicken broth (you can use water) to cover beef; add bay leaves then bring to boil. Reduce heat to low and simmer 1 1/2 hours. Add more water as necessary to keep meat covered as it cooks; stir and break up meat frequently until it’s very fine. Drain, reserving juice. Skim fat off of juice and mix 5 Tbsp of the juice back into the meat, return meat mixture to stove and heat until warm again. Warm tortillas: wrap in paper towels and heat in mircrowave or wrap in foil and warm in oven until they are heated through. Serve beef on the tortillas, garnish with the cheese, sour cream, tomato and lettuce.