📝 About This Recipe
This isn't your average flavorless ground beef; it is a deeply savory, aromatic Carne Molida that pays homage to the vibrant street stalls of Mexico. By blooming authentic spices in rendered fat and deglazing with a touch of beef stock, we create a succulent, 'saucy-but-not-soupy' texture that clings perfectly to every tortilla. It’s the ultimate versatile protein, balancing the smokiness of cumin with the bright punch of Mexican oregano and a hint of heat.
🥗 Ingredients
The Meat Base
- 2 pounds Ground Beef (80/20 lean-to-fat ratio is preferred for maximum flavor)
- 1 tablespoon Avocado Oil (or any high-heat neutral oil)
Aromatics and Vegetables
- 1 medium White Onion (finely diced)
- 4 pieces Garlic Cloves (minced or pushed through a garlic press)
- 1 piece Jalapeño (seeded and finely minced for mild heat)
- 1 tablespoon Tomato Paste (adds richness and deep color)
The Signature Spice Blend
- 2 tablespoons Chili Powder (use a high-quality Ancho-based blend if possible)
- 1 tablespoon Ground Cumin (toasted for best aroma)
- 1 teaspoon Smoked Paprika (adds a subtle wood-fired depth)
- 1 teaspoon Dried Mexican Oregano (crushed between palms to release oils)
- 1 teaspoon Onion Powder
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Liquid Gold
- 3/4 cup Beef Broth (low sodium preferred)
- 1/2 piece Fresh Lime Juice (one squeeze to brighten the flavors at the end)
👨🍳 Instructions
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1
Place a large, heavy-bottomed skillet or cast iron pan over medium-high heat and add the avocado oil.
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2
Once the oil is shimmering, add the ground beef. Use a wooden spoon or potato masher to break the meat into small, uniform crumbles.
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3
Cook the beef undisturbed for 3-4 minutes to allow a nice brown crust to develop on the bottom, then stir and continue cooking until no longer pink.
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4
Carefully drain about 70% of the excess fat from the pan, leaving roughly 1-2 tablespoons to sauté the vegetables.
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5
Push the meat to the outer edges of the skillet. In the center 'well,' add the diced onion and jalapeño. Sauté for 3-4 minutes until the onion is translucent.
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6
Stir in the minced garlic and tomato paste. Cook for 60-90 seconds until the garlic is fragrant and the tomato paste turns a deep brick red.
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7
Sprinkle the chili powder, cumin, smoked paprika, Mexican oregano, onion powder, salt, and pepper evenly over the meat mixture.
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8
Stir everything together vigorously for about 2 minutes. This 'blooms' the spices in the fat, intensifying their flavor profile.
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9
Pour in the beef broth. Use your spoon to scrape up any browned bits (fond) from the bottom of the pan—that's pure flavor!
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10
Reduce the heat to low and simmer for 8-10 minutes. The liquid should reduce until it forms a light, glossy glaze around the meat.
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11
Turn off the heat and squeeze the fresh lime juice over the beef. Stir one last time to incorporate.
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12
Taste and adjust seasoning with an extra pinch of salt if needed. Serve immediately while hot and juicy.
💡 Chef's Tips
Use an 80/20 fat ratio; the rendered fat is essential for carrying the spice flavors. Don't skip the tomato paste—it provides a 'umami' backbone that makes the meat taste professionally prepared. If you can't find Mexican oregano, use Marjoram instead of Mediterranean oregano for a closer flavor match. For a finer texture, use a whisk or potato masher to break up the meat as it browns. Always deglaze the pan with broth or water to ensure none of the caramelized flavors are left behind on the skillet.
🍽️ Serving Suggestions
Serve in warm corn or flour tortillas with finely chopped white onion and fresh cilantro. Top with a dollop of Mexican Crema and a spoonful of Salsa Verde for a tangy contrast. Pair with a cold Mexican Lager or a refreshing Hibiscus (Jamaica) iced tea. Use leftovers for an incredible Taco Salad or over crispy nachos with melted Chihuahua cheese. Serve alongside Mexican Red Rice and slow-simmered black beans for a complete meal.