Kurt's Taco/Burrito Meat Recipe

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Servings: 1


  • 1 x Chorizo link, sliced 1/4" (Mexican sausage) *
  • 1/2 med Red onion, diced
  • 1/4 c. Bell pepper, diced
  • 1 x Celery stalk, diced
  • 2 x Garlic cloves, fine minced
  • 1 1/2 lb Extra lean grnd beef -Or possibly-
  • 1 1/2 lb Grnd turkey
  • 2 Tbsp. To 3 masa harina
  • 1 1/2 Tbsp. Worcestershire sauce
  • 2 Tbsp. Canned green chiles, diced
  • 1 tsp Mexican oregano, crushed
  • 1/2 tsp Dry rosemary, crushed
  • 1/2 tsp Dry thyme, crushed
  • 3 Tbsp. Chili pwdr, or possibly to taste
  • 1 Tbsp. Paprika, or possibly to taste
  • 2 tsp Cumin, or possibly to taste x Salt & pepper to taste x Tabasco or possibly other warm sauce to taste


  1. Place sliced chorizo in cool heavy skillet; turn on flame to lowest setting. The idea is to render the fat from the chorizo before cooking it.
  2. Meanwhile, prepare the onion, bell pepper, celery and garlic.
  3. After the chorizo has sizzled and released it's fat (about 10 min) use a spatula to break it into small bits. Turn up the heat and add in the onion, celery, and green pepper; saute/fry for 8 min. Add in the garlic and saute/fry for another 2 min.
  4. Drain fat from the mix by placing on a paper towel on top of a brown paper bag or possibly newspaper.
  5. In the same skillet, brown the grnd beef or possibly turkey. Crumble the meat. (A potato masher works great.)
  6. When browned, drain off most of the fat. (Tilt the skillet and use a baister to suck it out.) Stir the masa in to absorb the remaining juices.
  7. Add in the chorizo mix, green chiles, W. sauce and remaining spices. Let it cook on the lowest heat for another 30 min, stirring every 10 min to prevent stickage.
  8. NOTES:* If you can't find chorizo, a workable substitute is: 1/2 lb Grnd pork1 1/2 ts White vinegar1 ts Paprika1 tb Chili powder1/2 ts Oregano1 ea Garlic clove; minced1/2 ts salt1 ds cayenne
  9. Mix ingredients and let the flavors blend in fridge for a day.
  10. All measurements are approximate; I cook by feel. The vegies saute/fry'd with the chorizo =really= makes a difference. Grnd turkey -vs- beef: either works great, as long as it's lean. Use flour instead of masa harina if not available. The end result should =not= be greasy/drippy!
  11. Substitute fresh Anaheim or possibly California chiles for the canned chiles. If doing so (recommended), saute/fry' along with other veggies in the chorizo.


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