First go to the cooking in the dark archives and listen to one of the
shows Dale does making tacos.
If you squeeze the meat, tit will be crumbly feeling when cooked.
It will still feel soft and doughy if not browned completely.
If you stir slowly from the outside edge of the pan towards the
center of the pan, y0ou won't be as prone to flipping the meat out of the pan.
Some folks us a small, about 4 quart, pot to brown their taco meat.
Another suggestion is to use a skillet called a chicken fryer.
It is usually about 12 to 14 inches in diameter and has tall sides,
about 3 inches or so that are perpendicular to the pan bottom instead
of angled like a regular skillet.
I use chicken a lot for our tacos.
I toss in about four boneless skinless chicken breasts, usually still
frozen into a skillet.
I add about a half cup of water, cover and let steam/cook for about
ten minutes on medium heat.
I flip the breasts over and let go another 5 to 6 minutes.
Then I turn the heat to low,
pull the chicken breasts out and put under cold water to cool.
I shred the chicken breasts, return to the skillet, and add my seasoning.
Mix everything together.
You can stir in little wisps, starting at the edge of the skillet
and moving towards the center of the skillet or take a spatula
and just scoop up some of the meat and turn over...repeat either
procedure a few times.
Cover and let simmer for about 10 minutes on medium low.
Take the lid off and mix again.
Cover and let simmer for another 10 minutes or so.
Then mix again and this time leave off the lid.
Let the meat continue to simmer uncovered for another 10 minutes or so.
This will help cook off some of the liquid in the chicken.
Turn off the heat, fill your shells, add your favorite toppings like
tomatoes, lettuce, salsa sour cream jalapenos, etc and enjoy.
For crispy shells, hang them on your oven rack and heat for about 3
or 4 minutes just before eating!
I start heating the oven at 350.
While the oven is heating up I hang the shells on the oven rack.
slide in the rack and let them "bake" for about five minutes.
Turn the oven off and the shells will stay hot until you are ready for them.
We pull out a few and leave the rest in the oven until we are ready for them.
Dale
Hello all. Tonight I had my first experience making tacos. I had a
few issues, and a couple of questions. How do you guys tell when
the meat is completely done? When I thought it was done, sighted
people said there was still some red meat there. Also I had a lot
of trouble stirring in the seasonings and water and getting
incorporated. I was afraid I was going to start throwing the meat
everywhere, so for that reason I'm a bit timid. Do you guys have
any tips on making taco meat?
Thanks so much.
Holly
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