Cast-Iron Taco Beef

Ingredients

• 1 lb (454 g) ground beef
• 1 tbsp chili powder
• 1 tsp seasoned salt
• 1 tsp garlic powder
• ½ tsp beef bouillon powder
• ½ tsp adobo seasoning with pepper
• ¼ tsp ground nutmeg
• ¼ tsp ground white pepper
• ¼ cup water
• Oaxaca cheese and tortillas, to serve

Method

1. Brown and crumble. Place the ground beef in a cold cast iron skillet and bring the heat to medium-high. Break the beef into small, uniform granules with a heavy spatula while it browns.
2. Keep the rendered fat. Drain away excess fat, retaining exactly 1 tablespoon in the skillet.
3. Bloom the seasoning. Push the beef to the pan edges to clear a spot in the center. Add the chili powder, seasoned salt, garlic powder, beef bouillon, adobo, nutmeg and white pepper to the reserved fat. Stir for 45 seconds, until the fat darkens.
4. Coat the beef. Fold the bloomed seasonings into the beef.
5. Concentrate the glaze. Pour in ¼ cup water. Lower heat to medium-low and cook for 3 minutes, until the water evaporates and the beef takes on a concentrated, tacky coating.
6. Serve. Look for a deep mahogany color and rich aroma. Serve immediately with Oaxaca cheese and tortillas.

Cooking notes

Seasoning varies

Seasoned salt, adobo and bouillon differ by maker in saltiness and intensity; start with the listed amounts.

Food safety

Cook ground beef to at least 160°F (71°C), verified with a food thermometer.

Bottom Up Iron · bottomupiron.com/recipes/cast-iron-taco-beef.html