[nazali]

So I'm having problems with making mince for tacos.
the end result is tasty and full of flavor, but has loads of liquid when it settles down.

I want something a bit more "together" with some liquid, kinda like a jam or ketchup consitancy.

(how I cook)
fry onions in a dash of oil, add (beef) mince (medium), fry, add a small jar of tomatoe/seasoning.. maybe throw in a couple of spices and garlic...

had thought of the dry season, but not sure if I should add any tomatoe puree etc

any ideas ?

txs

[nazali]

maybe the mnice I'm using is wrong
should I use lean ground or extra lean ground ?

[KenB925]

have you considered corn starch?

[nazali]

funny, just as I was loggin on here that just clicked... hmm yeah, I'll give that a try !
txs !

[bimmerfrk]

Originally Posted by KenB925

have you considered corn starch?

this guy understands a thing or two. Do this.

[Dlpfcb]

Thin chili is a result of many things. 1, when your sweating the vegetables ensure to sweat until almost dry. Add your spices to the vegetables and toast them. Then sprinkle 1-2 to flour and stir until it becomes really tight and pasty. Add tomato paste. This is also a thickening agent. Add your stocks and cooked meat and reduce until it tightens. Flour will give a cleaner taste vs slurry. The key is truly reduction and rest time. Once its reduced and starting to tighten, let it just set for 10 more minutes and the flour inside will continue to bind it together.

[nazali]

this is TOTALLY different to what I do LOL

I'll give it a try as well as the corn starch tip

Originally Posted by Dlpfcb

Thin chili is a result of many things. 1, when your sweating the vegetables ensure to sweat until almost dry. Add your spices to the vegetables and toast them. Then sprinkle 1-2 to flour and stir until it becomes really tight and pasty. Add tomato paste. This is also a thickening agent. Add your stocks and cooked meat and reduce until it tightens. Flour will give a cleaner taste vs slurry. The key is truly reduction and rest time. Once its reduced and starting to tighten, let it just set for 10 more minutes and the flour inside will continue to bind it together.

[nazali]

one other thing, I'm finding I'm making too much,,, is it better to half the fresh mince and freeze it OR cook the whole lot and freeze half the cooked lot or friderate it

does freezer mince go mushy

I'm buying fresh raw mince (beef)

btw any other type of mince such as pork or mix of meats ?

[Alfisti]

Corn starch solves everything

[King Rudi]

Curious as to what part of the south OP is from.

[fiveohwblow]

Originally Posted by King Rudi

Curious as to what part of the south OP is from.

Oh that's easy, I can help with that.


"here"

Ill be here all day. Let me know if you need anything else.

[King Rudi]

Originally Posted by fiveohwblow

Oh that's easy, I can help with that.


"here"

Ill be here all day. Let me know if you need anything else.

Well.....this, along with a few other red flags, is what alerted me to the OP being located in the south. I'm "here" so I knew she was too.

[fiveohwblow]

Originally Posted by King Rudi

Well.....this, along with a few other red flags, is what alerted me to the OP being located in the south. I'm "here" so I knew she was too.

I had to... the irony of both your locations... Its the small things

[nazali]

not from the "SOUTH" LOL

[nazali]

"Where you come from does matter -- but not nearly as much as where you are headed."

[chassis]

Cook longer on low heat, simmering. Don’t add starch.

[nazali]

Hi Guy's
so today was taco night, I made 2 major changes.
1> extra lean beef
2> Corn starch (mixed with a bit of water) directly into the mix

After cooking, I really let it simmer and cook, but DD was starving so served it up.
I think also it needed some rest time to thicken as well once off the heat

By our 2nd taco, it was just right !

I'll keep playing with this, I'm finding the "taco" sauce jar is pretty bland

so I'm going to try and give it a bit of favor and play around



thanks ALLLLLLLLLL
I found the mince was a MUCH better consistency and not as much OIL puddles
I also found you need to leave it to cool down so it thickens up a bit,
previous it didn't thicken, and left overs over night had big patches of Lard all over it


Yeah much better,

So I'm heading in the right direction now

[KenB925]

Originally Posted by nazali

Hi Guy's
so today was taco night, I made 2 major changes.
1> extra lean beef
2> Corn starch (mixed with a bit of water) directly into the mix

After cooking, I really let it simmer and cook, but DD was starving so served it up.
I think also it needed some rest time to thicken as well once off the heat

By our 2nd taco, it was just right !

I'll keep playing with this, I'm finding the "taco" sauce jar is pretty bland

so I'm going to try and give it a bit of favor and play around



thanks ALLLLLLLLLL
I found the mince was a MUCH better consistency and not as much OIL puddles
I also found you need to leave it to cool down so it thickens up a bit,
previous it didn't thicken, and left overs over night had big patches of Lard all over it


Yeah much better,

So I'm heading in the right direction now

[ShopVac]

Originally Posted by nazali

so today was taco night

It's Taco Tuesday - not Taco Thursday, so that's part of the problem right there.

Just trying to help

Personally - would never use extra lean, would seem flavorless. 80/20 at the most lean...be sure to drain.

[nazali]

yeah the beefy flavor was not as good I did note, I might actually mix the corn starch with some beef stock,

but as I said the left overs were very palatable and not needed to be separated from lumps of congealed fat LOL

I wanted to replicate it today, next week might try lean instead of extra lean

lol taco Tuesday, that's what my daughter says "it's supposed to be taco Tuesday not Thursday" LOL

Originally Posted by ShopVac

It's Taco Tuesday - not Taco Thursday, so that's part of the problem right there.

Just trying to help

Personally - would never use extra lean, would seem flavorless. 80/20 at the most lean...be sure to drain.

[Murf993]

As long as we don't interfere with Wednesday's designation.

[pennsiveguy]

Originally Posted by nazali

maybe the mnice I'm using is wrong
should I use lean ground or extra lean ground ?

Drain off most or all of the liquid. If you need something to thicken it after that, a dab of refried beans will do the trick and won't turn it white like corn starch and won't add a strange taste that's out of place.