Follow up on cooking taco meat from posted recipe. Last night I went ahead with that recipe from that link I posted. All went well with the prep, except i need a better garlic press. I drained the can of chiles a bit, but won't next time because even tho it looked soupy when cooked, after you pull it all apart, that liquid gets absorbed fully. For anyone making this recipe, and cutting the time in half because the roast was half the weight, I found out that 2.5 hour at the 300F wasn't enough time. I put it back in for another hour for a total of 3.5 hours at 300F. Only then did the meat fall apart. Perhaps it's because I used the denser leaner top blade chuck roast.
Anyways, I'm stoked I now know how to make drive thru mexican taco meat, except I don't have to put up with tacos from those places that are often over fried or drip a cup of oil out of them. That recipe is soooo easy. I'll use hot diced chiles next time for an extra kick...maybe a bit more chili powder too. I might even try some chopped up jalapenos, but not sure if thats what people use.
I bought a cheapo 10" ceramic fry pan from Walmart yesterday to fry up the shells. I don't want to use my Calphalon non-stick at those high fry temps. Anyways, I need to practice frying my taco shells. I tend to fold them when they are fried too stiff. Also, I'm going to try and use flour tortillas and put the meat inside, close it using toothpicks and pan frying them in oil. Corn tortillas will fold with meat in them, but inevitably break at the seam before you can get them to the pan.
I just made a packet of Knorrs Taco Rice (so so tasting) and will have some refried beans heated and ready to go. Then in a little while from now I'll try frying corn tortillas again. The taco meat is in the oven on low heat. I'm so pleased having now made authentic taco meat. About the only thing I'm missing now are those foam serving containers used at drive thrus.