We know, we know—filet mignon is soooo 90's. But we don't care. It'll always be one of our favorite cuts of meat. Make sure you get a grass-fed filet. It's really easy, but considering the steep price tag, you want to do it right.
Sometimes, when you’re in the mood for tacos, there is only one that will truly hit the spot: Classic Tex-Mex Tacos. It may be sacrilege in some circles, but there’s something about a crunchy hard tortilla shell and piles of lettuce, tomato, and sour cream. Our Tex-Mex taco recipe, made with grass-fed ground beef, hits all the must-haves for your next old-school taco bar.Of course, you can buy a ready-made taco kit at the grocery store, but making your own spice mix from scratch is incredibly easy—and it tastes even better. If you're feeling adventurous, it’s even possible to make your own crispy taco shells at home. This meal is guaranteed to be a crowd favorite as long as you have the delicious ground beef, an overflowing toppings bar, and the crunchy hard shells.Ingredients:1 medium onion chopped3 garlic cloves diced1 pound Ferguson Farms grass-fed ground beef2 teaspoons chili powder1 teaspoon ground cumin1 teaspoon oregano1/2 teaspoon garlic salt1/2 teaspoon onion salt1 teaspoon smoked paprika1 teaspoon cayenne1 teaspoon ground black pepper1 tablespoon all-purpose flour1 4oz can green chiles1 cup beef stock or broth12 corn tortillas (for frying on your own) OR store-bought hard taco shellsVegetable oilSuggested Toppings for your Tex-Mex Taco Bar:Cheddar cheeseLettuceTomatoesAvocadoGuacamoleSalsaSour creamCilantroHot sauce Method:Heat oil over medium-high in a pan, cook onion until soft (7-9 minutes). Add garlic, cook until fragrant.Add the grass-fed ground beef and saute until cooked through.Set up colander on top of the bowl and drain meat from the pan. Put aside the meat in a colander, and return the fat to the pan.Add all seasonings and flour to fat in the pan and stir. Add canned green chiles and beef stock, stir well. Cook over medium heat until the liquid reduces (10-14 minutes). Add ground beef back to the pan. Taste and adjust seasonings to your liking.To fry regular soft corn tortillas, add oil to a pan until it is about 1/2 inch deep. Heat until just under smoking (around 350 degrees F). If you don’t have a thermometer, test the oil by dipping in a corner of a tortilla—if it starts to gently bubble, it’s ready. Add the tortilla to oil and cook for about 10 seconds. Then, using tongs and a fork, gently fold the tortilla in half, leaving at least an inch of space for the taco fillings, and hold in place for about 20 more seconds. Carefully flip and cook for another 30 seconds - until golden and crisp. Place tortillas on paper towels to drain excess oil and immediately sprinkle with saltNote: the exact timing varies with what brand of tortillas you buy and your type of pan. You may need to experiment to get the right shape the first few tries - worst-case scenario, you’ll have… creative nachos!Fill tortillas shells with meat mixture, and serve with your choice of toppings. Makes 12 tacos
Understanding the anatomy of beef goes a long way towards making sense of the many different cuts. The position of the muscle and the way it is used dictates in large part the preparation options for meat cut from that muscle. The harder a muscle is working... the stronger it is... the tougher the cut. These cuts often have the most flavor and when prepared properly, can also be the most delicious. Here is a breakdown of some of the more popular cuts and how to use them.
