
Taco meat is camping magic. You can put it on chips, mix it into eggs, wrap it up, stir it into queso. It’s a versatile food and making the perfect taco meat is an art. If you’ve ever been subjected to the grisly unseasoned madness of someone who thinks all you need is chili powder and black pepper, you know how foundational wetness is to making that meat palettable. My recipe hinges on two things: a robust blend of spices and moisture.
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