Beef Or Pork Taco Usda Using Canned Meats Recipes

NEXT LEVEL MINCED BEEF TACOS

Steps:

• First, make the spice mix. Toast the cumin seeds, coriander seeds and peppercorns in a small, dry frying pan, then tip into a spice grinder or use a pestle and mortar to crush to a rough powder. Add the remaining spice mix ingredients, except the cornflour, then grind again. Stir through the cornflour and a pinch of salt. The spice mix will keep in an airtight jar for up to one month.
• For the pickled onions, toss the onions with the lime juice and a pinch of salt in a medium glass bowl, then set aside to soften.
• Heat the oil in a frying pan over a medium-low heat, and crumble in the mince. Cook for 15-20 mins. At first, it will release some liquid, but once that has bubbled away, the mince will sizzle in its own fat and start to brown and crisp. At this point, stir or toss the mince with a wooden spoon so it browns and caramelises all over. When the mince is well toasted, sprinkle over half the spice mix and continue to cook for 2 mins. Pour over the beef stock and reduce the heat to a simmer. Cook gently for 10 mins until the beef has absorbed most of the stock, and is in a rich, thick gravy. Taste for seasoning.
• To assemble the tacos, toast the tortillas in a hot, dry frying pan, or over a flame until lightly blistered. Transfer to a serving plate and spoon the mince into a bowl, then serve the other ingredients in separate bowls, so everyone can assemble their own. Alternatively, spoon the mince into the tortillas, then top with the avocado, tomato, cheese (if using), pickled onions and crushed tortilla chips, if using. Serve the lime wedges on the side for squeezing over.

CANNED TACO MEAT OAMC

Steps:

• Prepare 10 pint jars,lids and pressure canner . Start warming the jars (I do this in an otherwise empty dishwasher running with no detergent.).
• Mix up the spice mix and set aside. It makes approximately 1 1/4 cups of mix.
• In batches, brown the onions and ground beef. You will want a large stockpot for the final mixing. I used a 13qt and an 8 qt pot to cook the meat and then finished off in the 13qt pot. Drain the beef if desired.
• Combine the beef/onions, canned chiles, spice mix, and two pints of the tomato juice. There should be just enough juice to help the spices mix into the meat and start to create a sauce. Taste and adjust seasonings to your taste. Keep on low heat, stirring occasionally.
• In a separate saucepan, begin simmering the rest of the tomato sauce. This will be the liquid used to top off the jars. If you have not already done so, begin warming the lids as well.
• One at a time, fill the jars with the meat mixture, leaving 1 inch headspace. Pour a small amount (about 1/4 cup?) of tomato juice into the jar and use a chop stick or other thin implement to make sure the liquid forces out all the bubbles. Readjust headspace if needed. Wipe the jar with a paper towel dipped in vinegar then put the lid and ring on. Put directly into canner then continue with the next jar until all the jars are filled.
• Process as per your canner instructions. You should vent for 10 minutes and if at sea level -- the processing time is 75 minutes for pints and 90 minutes for quarts with 10 pounds of pressure.
• If you cannot fit 10 pints into your canner or are not ready for such a big batch, I have also done this with 5 pounds of meat. I used 2/3 cup of the taco seasoning and probably 2 onions. The yield was 6 pints.
• I have a family of two adults and two small children and one pint is plenty for one meal. We even have leftovers sometimes.